Cream Cheese Almond Coffee Cake
Indulge in the irresistible layers of this Cream Cheese Almond Coffee Cake, a delectable blend of tender, buttery cake, creamy cheesecake filling, and a crunchy cinnamon-almond topping. Perfect for cozy mornings or special occasions, this recipe creates a stunning dessert that combines the tangy richness of cream cheese with a subtle nutty sweetness. The easy-to-follow steps guide you from a fluffy vanilla-scented batter to a beautifully golden bake, all in under an hour. Whether served as a show-stopping centerpiece for brunch or an afternoon pick-me-up with coffee, this soft and creamy coffee cake effortlessly balances flavor and texture. With key ingredients like sliced almonds, cream cheese, and a hint of cinnamon, this homemade treat promises to delight every slice!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.75 cup unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup milk
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 0.5 cup sliced almonds
- 0.25 teaspoon cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line it with parchment paper for easy removal.
In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
Using a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in 2 of the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
In another bowl, beat the cream cheese until smooth. Add the powdered sugar and the remaining egg, mixing until fully combined. Set aside.
Spread half of the cake batter into the prepared pan, smoothing the top with a spatula.
Pour the cream cheese mixture over the batter and spread it evenly.
Spoon the remaining cake batter over the cream cheese layer, carefully spreading it to cover the filling.
In a small bowl, mix the sliced almonds with the cinnamon. Sprinkle this mixture evenly over the top of the cake.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and let it cool completely on a wire rack before serving.
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 467.9 g | 170% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 268.1 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 434 mg | 33% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
