Strawberry Cream Cheese Coffee Cake
Strawberry cream cheese coffee cake is a from-scratch recipe made up of moist cake layered with a cheesecake like filling and swirled with strawberry jam. The key to this moist coffee cake is Greek yogurt. For richness, there's nothing like the cheesecake filling you get from cream cheese. It will take your brunch or breakfast to a new level.
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese (room temperature)
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 egg
Cake
- ¼ cup butter (room temperature)
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup greek yogurt
- 1 ½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Jam Layer
- ½ cup strawberry jam
Crumble Topping
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 ½ tablespoons butter
Instructions
- Preheat oven to 350º. Line an 8 x 8 inch pan with parchment and spray with cooking spray.
To make the filling:
- In a small bowl, combine cream cheese, sugar, vanilla, and an egg, and mix with a hand mixer until smooth. Set aside.
To make the cake:
- In the bowl of an electric mixer, cream together butter and sugar until well combined, about 3 minutes. Add eggs one at a time, mixing to combine, then add vanilla and yogurt and mix again, until combined.
- In a separate bowl, whisk together flour, baking powder, soda and salt. Add to the butter mixture and mix just until combined. Do not overmix.
- Spread half of the cake batter into the prepared pan so that it covers the bottom. It will be sticky, Spread the cream cheese filling evenly over the top.
Jam layer:
- If the jam is cold, microwave it for about a minute so that it is easily spreadable. Spread onto the top of the cream cheese layer. Top with dollops of the remaining cake batter.
To make the crumble topping:
- Using a pastry blender or your fingers, combine the sugar, flour, and butter. Sprinkle on top of the cake.
- Bake for 35-40 minutes until toothpick comes out clean and it is slightly brown on top. Do not over cook.
Barbara's Notes + Tips
- Don't overmix when you're making your cake batter. The more you mix, the more you overwork the gluten in your flour, and you could end up with a dense and heavy cake instead of a light and fluffy cake.
- Don't try to cut this cake when it's hot! It will fall apart! Let it cool at least 15-20 minutes before you serve it.
- You can line your pan with parchment paper if you need to remove the cake easier. You can also spray it with cooking spray before you add the layers.
- You can use any type of jam that you prefer.
Nutrition
Calories: 389kcal | Carbohydrates: 52g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 261mg | Potassium: 134mg | Fiber: 1g | Sugar: 30g | Vitamin A: 634IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
