Monday, May 21, 2012

Mini Cream Cheese Coffee Cake


 
 
Sometimes I just do things the hard way.  (Most of the time actually.)  I found this recipe for a Cream Cheese Coffee Cake in one of my Cook's Illustrated magazines.  According to the way the recipe is written, the cake is supposed to be baked in a 10 tube pan and then cut into slices.  In retrospect - that would have been waaaay easier.  For some reason, I decided to turn my coffee cake into individual mini coffee cakes.  The problem with that is that I only have 1 mini bundt pan.  It went something like this: bake, cool, wash, bake, cool, wash, bake, cool, wash, bake, cool, wash.) 


Cream Cheese Coffee Cake
Lemon Sugar - Almond Topping
1/4 cup sugar
1 1/2 teaspoons lemon zest
1/2 cup sliced almonds

Cake
2 1/4 cups flour
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 teaspoon salt
10 Tablespoons butter
1 cup + 7 Tablespoons sugar
1 Tablespoon lemon zest
juice from 1 lemon
4 eggs
5 teaspoons vanilla extract
1 1/4 cups sour cream
8 ounces cream cheese








For topping:  Stir together sugar and lemon zest.  Stir in almonds.












For cake:  Whisk together flour, baking powder, baking soda and salt.  Beat butter and 1 cup + 2 Tablespoons sugar in mixer until light and fluffy.












Add eggs, one at a time.  Add 4 teaspoons vanilla.













Add dry ingredients alternating with sour cream.









Reserve 1 1/4 cups batter.  Spoon a teaspoonful of topping into the bottom of greased mini bundt pan.
 

Spoon reserved batter over topping.
 







Beat cream cheese, 5 Tablespoons sugar, lemon juice and 1 teaspoon vanilla.  Add 1/4 cup reserved batter.







Spoon cheese filling over batter.  Use a toothpick to swirl filling into batter.  
 

Spoon remaining batter on top of filling.


Bake 25 minutes.  Cool in pan 10 minutes.


Remove from pan and cool on wire racks. 
 

At the end of the day ... the mini coffee cakes were totally worth the extra effort.  There's no doubt in my mind that they are more time consuming than a tube pan coffee cake but sometimes a little extra time pays off in the end.  These cute little breakfast treats area super cute and really delicious.  (especially the lemon - almond topping)



Ciao!



Cream Cheese Coffee Cake
Lemon Sugar - Almond Topping
1/4 cup sugar
1 1/2 teaspoons lemon zest
1/2 cup sliced almonds


Cake
2 1/4 cups flour
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 teaspoon salt
10 Tablespoons butter
1 cup + 7 Tablespoons sugar
1 Tablespoon lemon zest
juice from 1 lemon

4 eggs
5 teaspoons vanilla extract
1 1/4 cups sour cream

8 ounces cream cheese


For topping:  Stir together sugar and lemon zest.  Stir in almonds.  
For cake:  Whisk together flour, baking powder, baking soda and salt.  Beat butter and 1 cup + 2 Tablespoons sugar in mixer until light and fluffy.  Add eggs, one at a time.  Add 4 teaspoons vanilla.  Add dry ingredients alternating with sour cream.  Reserve 1 1/4 cups batter.  Spoon a teaspoonful of topping into the bottom of greased mini bundt pan.  Spoon reserved batter over topping.  Beat cream cheese, 5 Tablespoons sugar, lemon juice and 1 teaspoon vanilla.  Add 1/4 cup reserved batter.  Spoon cheese filling over batter.  Use a toothpick to swirl filling into batter.  Spoon remaining batter on top of filling.  Bake 25 minutes.  Cool in pan 10 minutes.  Remove from pan and cool on wire racks. 

4 comments:

  1. I salute you for BAKE,COOL,WASH......& I am totally willing to do that too, so how many cup cakes i am gona get from this batter???? thanks in advance.TC

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  2. OOPS!One more thing i wanna ask the bottom side is not gona get stuck into baking pan or should i use paper case,cause i want mine to be as charming as yours, JUST LUV THE LIL BEAUTIES ...........

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  3. OVEN TEMPERATURE???PLZ

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  4. I am so excited that you are going to try these little coffee cakes. They are REALLY yummy. The oven temperature is 350. I used a nonstick mini bundt pan and I sprayed it with PAM before each batch. I didn't have any trouble with sticking and if the streusel does stick to the pan, you can simply scoop it out and put it back on the cake.

    ReplyDelete