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Cream Coffee Cake

This Cream Coffee Cake features a tender, moist crumb layered with a rich, creamy filling and topped with a buttery streusel. The cake is baked until golden and the filling is set, resulting in a visually appealing dessert with a soft texture and luscious appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 cup heavy cream for the filling and batter
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/2 cup brown sugar for streusel topping
  • 1/2 cup unsalted butter cold and cubed, for streusel
  • 1 1/2 cups all-purpose flour for streusel

Equipment

  • Mixing bowls
  • 9-inch round cake pan

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pan to prevent sticking.
  2. In a mixing bowl, combine 2 cups of flour and 1 cup of sugar. Add the softened butter and mix until crumbly and resembling coarse breadcrumbs using a pastry cutter or fingers.
  3. In a separate bowl, beat eggs, heavy cream, and vanilla extract until well combined. Gradually add this mixture to the dry ingredients, mixing until smooth and thickened, about 2-3 minutes.
  4. In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Spread this filling evenly over the prepared batter in the cake pan.
  5. To make the streusel topping, combine cold cubed butter, brown sugar, flour, in a bowl. Use a fork or pastry cutter to blend until the mixture is crumbly with small pea-sized bits. Sprinkle evenly over the cream cheese layer.
  6. Bake in the preheated oven for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool slightly before serving.