Print
Cream Cheese-Filled Coffee Cake | www.diethood.com | With a rich cream cheese icing and a delicious cream cheese filling, this is your coffee's new best friend!

Cream Cheese-Filled Coffee Cake

With a rich cream cheese icing and a delicious cream cheese filling, this is your coffee's new best friend!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 281 kcal

Ingredients

CAKE

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 6 tablespoons butter , softened
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup plain yogurt
  • 1 tablespoon vanilla
  • Pecan halves , for garnish

CREAM CHEESE FILLING

  • 1 block (8-ounces) 1/3 Less Fat Cream Cheese
  • 2 eggs
  • 1/2- cup sugar
  • 1/4- cup all-purpose flour

CREAM CHEESE ICING

  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 4 ounces cream cheese , at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 tablespoon water , plus extra, as needed

Instructions

  1. Preheat oven to 375.
  2. Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and lemon zest. Set aside.
  4. In your mixer's bowl, cream together butter and sugar; beat until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in yogurt and vanilla and continue to mix until thoroughly combined.
  7. Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
  8. Pour half of the cake batter in the prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out. Set aside.
  9. Prepare the Cream Cheese Filling by combining all ingredients in your mixer's bowl; beat until smooth and thoroughly combined.
  10. Drop the Filling by the spoonfuls over the cake batter.
  11. Top with the remaining of cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
  12. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  13. Remove from oven and let cool 10 minutes in bundt pan.
  14. Carefully invert cake onto a cooling rack and let cool 30 minutes before icing the cake.

In the meantime, prepare the Icing

  1. In your mixer's bowl, combine the powdered sugar, heavy cream, cream cheese, water, and vanilla; beat until smooth, adding more water if needed, until the icing is spreadable.
  2. Spread the icing over the cake and allow to set for 20 minutes.
  3. Add pecans on top of cake.
  4. Slice and Serve.

Recipe Notes

RECIPE SOURCE: DIETHOOD Inspired by Giada DeLaurentis

WW SmartPoints: 13

Nutrition Facts
Cream Cheese-Filled Coffee Cake
Amount Per Serving
Calories 281 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 68mg23%
Sodium 216mg9%
Potassium 150mg4%
Carbohydrates 42g14%
Fiber 0g0%
Sugar 27g30%
Protein 6g12%
Vitamin A 360IU7%
Calcium 104mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.