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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

Katerina | Diethood
With a rich cream cheese icing and a delicious cream cheese filling, this is your coffee's new best friend!
Servings : 16
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr 30 mins

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
 

  • Preheat oven to 375.
  • Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and lemon zest. Set aside.
  • In your mixer's bowl, cream together butter and sugar; beat until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in yogurt and vanilla and continue to mix until thoroughly combined.
  • Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
  • 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.
  • Prepare the Cream Cheese Filling by combining all ingredients in your mixer's bowl; beat until smooth and thoroughly combined.
  • Drop the Filling by the spoonfuls over the cake batter.
  • Top with the remaining of cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
  • Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool 10 minutes in bundt pan.
  • Carefully invert cake onto a cooling rack and let cool 30 minutes before icing the cake.
In the meantime, prepare the Icing
  • 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.
  • Spread the icing over the cake and allow to set for 20 minutes.
  • Add pecans on top of cake.
  • Slice and Serve.

Notes

RECIPE SOURCE: DIETHOOD Inspired by Giada DeLaurentis
 

Nutrition

Calories: 281 kcal | Carbohydrates: 42 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 68 mg | Sodium: 216 mg | Potassium: 150 mg | Fiber: 0 g | Sugar: 27 g | Vitamin A: 360 IU | Calcium: 104 mg | Iron: 1.1 mg | Net Carbs: 42 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.