Amaretto Cream Cheese Coffee Cake Recipe

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Amaretto Cream Cheese Coffee Cake Recipe is a dense coffee cakes topped with extra crumb topping and filled with a ribbon of cream cheese. You want to wake up to this!

We had house guests for a week  recently and I didn’t bake at all during that time. The day they left I couldn’t wait to get in the kitchen and bake this Amaretto Cream Cheese Coffee Cake Recipe. I have this wonderful bundt cake that has a cream cheese filling. And, I had previously made this Apple Cinnamon Coffee Cake that the family loved. I got the idea to combine the too cakes; plus, I wanted to use my new little springform pan!

I kind of love a coffee cake.

I kind of love this coffee cake!

I love the moist cake.

I love the creamy layer.

I love the Amaretto flavor.

I love the streusel topping.

Amaretto Cream Cheese Coffee Cake #callmepmc - Easy cake to asemble, great for holidays and potlucks

Amaretto Cream Cheese Coffee Cake #callmepmc creamy center, crunchy topping and a slight hint of amaretto, this cake is a must have!

Amaretto Cream Cheese Coffee Cake recipe #callmepmc

Amaretto Cream Cheese Coffee Cake Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 16
Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
  • 2½ c all purpose flour
  • 1 c granulate sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ c butter, room temperature
  • 3 eggs, room temperature
  • ¼ c amaretto
  • ⅔ c buttermilk, room temperature
  • 2 8 oz pkg cream cheese, room temperature
  • ½ c granulated sugar
  • 1 egg, room temperature
  • 1 c light brown sugar
  • ⅓ c granulated sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 c butter, melted
  • 2½ c all-purpose flour
  1. Preheat oven to 325 degree oven
  2. For Cake: Line a 9x13 inch cake pan with heavy aluminum foil sprayed with non-stick spray. OR, spray a 10 or 12 springform pan with non-stick vegetable spray.
  3. In a large bowl, add flour, sugar, baking powder, baking soda and salt. Add butter and mix. Batter will be thick and crumbly. Add eggs, buttermilk and amaretta and mix until smooth and fluffy, 2 to 3 minutes. Pour half of this batter into the bottom of your prepared pan.
  4. For Filling: In another large mixing bowl, mix cream cheese, sugar and egg. Beat until light and fluffy, 3 to 5 minutes. Spoon this mixture evenly over the first batter layer.
  5. Add remaining batter over cream cheese. Smooth evenly.
  6. For Struesel: Mix brown sugar, white sugar, cinnamon and salt together. Add butter and mix to combine. Add flour and mix, you'll probably have to mix this with your hands to get it fully combined. Sprinkle crumb mixture over cake evenly.
  7. Bake in 325 degree oven 45 to 50 minutes. Center will be set and not 'jiggly' when it is fully cooked. Cool completely before slicing and serving.
In full disclosure, I had a new cute little 5 inch springform pan that I was dying to use. I used it AND a 10 inch spring-form pan. My cook time was the same as listed.

Store in the refrigerator up to 2 weeks.

Amaretto Cream Cheese Coffee Cake recipe

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Applesauce truffles #callmepmc

Biscoff Layer Bars

Biscoff-Layer-Bars #callmepmc

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  1. says

    Paula, this looks amazing!! I love Amaretto – this was one of my grandparent’s favorites! The topping looks fantastic. Pinning and sharing! Hope you had a great weekend and happy Monday!

    • says

      Thank you so much Cindy! You’re the best! I love amaretto myself in anything 🙂 Have a great week too!

  2. Debbie Caraballo says

    Have mercy, girl…another Amaretto recipe that looks to die for! Definitely putting this one in for the holidays. Thanks a bunch for sharing this fab recipe!


    • says

      That’s what I was thinking! I wanted to test it before our Christmas brunch, but I absolutely love it so it’s a winner for me this Christmas. Thanks for stopping by.

    • says

      I’ll send you a virtual piece 😉 ok, that’s not quite the same, but trust me it was really good. I love a good cake.

  3. Denise says

    I love looking through wine and food blogs. My friend just told me about yours and also “Cooking With Mr. C.” on Facebook. I just “Liked” his page and came to see your site. I’m glad when people share blogs with each other. Denise

    • says

      I’m SO glad you stopped in. I hope you find some things that you like. Please browse around and comment if you have questions, comments, or if you’re looking for something in particular and can’t find it. ~ Paula

    • says

      Thanks so much, Tina. I love coffee cake, well, any cake too! I love to bake them as much as eat them! Thanks for stopping by.

  4. says

    I love coffee cake and always looking for new recipes! This looks absolutely delicious. I am also eager to try out your Apple Sauce Truffles.


  5. says

    I always end up baking more when guests are in town because I want them to eat everything! Do you have any recommendations for springform pans, I’ve had a couple of they always leak. Thanks for sharing this on the weekend re-Treat link party.

  6. says

    Coming from an Italian family how could I not love amaretto and coffee cake…the best. Pinning this. Thanks for sharing it on foodie friday.

  7. Elisabeth says

    Oh, this looks just wonderful! I pinned it to Pinterest so I can find it later once I’ve rounded up all the ingredients… my kiddos are going to love this!

  8. Lisa@ Cooking with Curls says

    Wow, now that is quite a coffee cake Paula!! The photos are amazing as well. 🙂

  9. says

    O my……just reading the title of this cake already made my mouth watering and dying to make one myself. Pinning this. And the Apple Sauce Truffles, got to make this myself asap. Thank you so much.
    Have a beautiful Sunday.


  10. says

    Oh my goodness this looks good! I’m a new fan and would love for you to come share this idea on my From the Farm Blog Hop this week:
    Fresh Eggs Daily

    • says

      Thanks, Julie! Yes, it’s my new fav cake! Thanks for photo compliment, it’s all because of you, I’d prob stil be trying to make my old camera work if you hadn’t been honest with me 🙂

  11. says

    Hi, I made this cake last saturday and I was really really looking forward to it…

    I checked at 50 mins and it was still completely “jiggly”. I checked again at 60 and 70 min and it was still not done. I still baked it for another 15 mins I think and took it out (it seemed not to be jiggly anymore).

    It was pleasant enough taste wise but no taste of amaretto at all, and most of the sponge hadn’t risen so it was a heavy dense mass. What went wrong? How could the baking time be so off? I baked it on a 10 1/2 inch springform mould so size did not account for the mess.

    • says

      In the instructions I specify a 9×13 inch pan. In the notes, I used a 5 inch and a 10 inch. If you put all the batter in a 10-inch it will def take longer to bake. I used Disaronno amaretto and it had a nice, but not over-powering amaretto flavor. You could add 1 tsp almond flavoring to the batter if you want a stronger flavor. I’m not sure, but maybe the alcohol is different where you are and different with different brands, that could make a difference in the flavor. Also, did you beat the batter after you added the eggs until it was light and fluffy. The batter will get slightly lighter in color from air being whipped into the batter. It is a coffee cake and they do tend to be more dense than regular cakes especially with the heavy cream cheese layerd in. I hope you’ll try it again, as it’s one of my new favorites. ~ Paula

  12. says

    House guests for a WEEK?! I’m sorry but I’ve been there and have gone crazy! How was it…other than not being able to do your *thang* in the kitchen all week?!
    This is the most gorgeous pic EVER! I love the colors…the props…the sweet treat that is just screaming at me…EVERYTHING!

    • says

      You are so sweet, Gloria! I the cake was delish, the company was too much 😉 Thankfully, my husband did most of the entertaining of them (2 guys) so I didn’t have to be ‘on’ all week. 🙂

  13. says

    Oh my heavens. This coffee cake is just beautiful! Wow! I seriously cannot wait to make this. I love coffee cake! Thanks for sharing at Saturday Night Fever – pinning!

  14. Olga says

    I use to make some thing like it about 10 years ago and lost the recipe, been looking for since then. Thank you for sharing 🙂

  15. says

    Oh wow! I love moist flavorful coffee cakes with crumb toppings! The amaretto sounds enticing!! Will have to make this next weekend!! Just started following you on Facebook by the way!! 🙂

  16. Barbara Reeves says

    I don’t keep Amaretto around…although I do love it in drinks. Could I substitute natural almond extract and would I need to add additional liquid of some sort to make up the 1/4 cup? Thanks for your help.

    • says

      yes, I would put 1 T almond extract, then I would add an additional 1/4 c buttermilk or milk and you should be fine.

  17. says

    hi, I was so excited when I saw this recipe, it looked absolutely beautiful. I made it in a springform pan and follow the recipe exactly. I ended up baking it for an hour and when I cut into it and the entire center was still raw, and not a little raw, I mean a total liquid mess. Please help me or what I might have done wrong.

    • says

      I’m sorry I’m just getting to this, you could just leave it out and increase the other liquid by this amount. If you have almond flavoring you could use 1 teaspoon of it to get the same almond flavor, but you don’t have to. It doesn’t have a strong almond flavor.

  18. Alice says

    Paula – I ran across the same problem as a couple of others regarding the amaretto cream cheese coffee cake. I, too, used a 10-inch spring form pan. I took it out of the oven after about an hour. I checked the middle with a toothpick as well as a cake tester and it came out clean. It looked wonderful. I let it cool and released it from the pan. However, about 11/2 hours later I looked at it again and one side of it had cracked and slid down onto the plate it was on! The cream cheese layer was set but the cake layer was raw. I put it back in the oven for another 30-40 minutes and took it out again. Same thing checking it. Once again, after releasing it, it slid again and was still raw in the middle. I was so disappointed and will try this again at some point and use a 13×9″ pan. I just think for presentation the spring-form pan would be better. I have had no problems with others baked goods so it is not my oven. I did lower the temp by 25 degrees as I used a dark pan. Could that affect the result? I really want to find a solution as I really want this recipe to work.

    Thanks for any info you can provide.


    • Natascha says

      I used the 9×13 pan and still had the same issue with it not being set. Put it in an additional 10 minutes at a time until I felt it was getting too brown around the edges. Still soft towards the middle and the bottom is a bit burnt.

  19. Pat says

    To those that had trouble with the 10 inch springform…she said she used a 10 inch AND a 5 inch…that is two separate cakes…perhaps your one 10 inch was too filled and couldn’t complete baking inside without overbaking the outside….


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