Sunday, December 30, 2012

Streusel Cream Cheese Coffee Cake

This is a little decadent twist of taste to the simple coffee cake, and
 I love it. 

A rich, creamy center surrounded by warm sweet bread is the perfect partner for my espresso roast coffee in the mornings (or late afternoon, or quiet nights)

It's easy to prepare and easily adaptable for particular health concerns. 

Bake away!


1 cup Whole wheat flour
3/4 cup All Purpose Flour
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup sugar
1 egg
3/4 cup milk of choice
1 tsp vanilla
2 tbs butter (or applesauce*)
4 oz cream cheese, softened
1 egg
1/4 cup sugar
1 tsp vanilla

Crumble Topping
3/4 cup brown sugar
1/4 cup white sugar
1 tbs applesauce (or butter)
1 tsp vanilla
~1  cup of flour, divided

*If you replace applesauce for the butter you might want to reduce the sugar a bit because applesauce itself, even the unsweetened, all natural kind is quite sweet. 


Preheat oven to 350
Grease a 7x11 pan, set aside ( I used my Misto or Spray Pump filled with half water half olive oil)

Crumble First: Mix everything together in a small bowl with a pastry cutter, or fork. If mixture is too wet add in 1 tbs of flour at a time to help crumble the mixture. Set aside.

Filling Next: Beat cream cheese, and egg in a small bowl for 1 min then add sugar and vanilla. Set aside

Cake Last, but not Least: Mix flours, salt, baking soda, and cinnamon in a small bowl. Beat butter (or applesauce) and sugar in a small bowl until creamy. Add in egg, vanilla and milk. Add flour mixture into wet and beat until well combined. 

Pour half of the cake batter into pan. 
Evenly spread filling onto of batter with a spatula, leaving about a 1/2 inch of the batter showing around the edges. 
Pour rest of the cake batter on top of filling. 
Then sprinkle crumble all over the top of the mixture. 

Bake for 30-35 min. or until a knife comes out without runny dough. 

Cool for 15 min, then slice and enjoy with a nice warm cup of coffee. 



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