Amaretto Cream Cheese Coffee Cake Recipe is a sweet, dense coffee cake topped with extra crumb topping and filled with a ribbon of cream cheese. You want to wake up to this!
This delicious coffee cake is great for breakfast, dessert, or snack.
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Honestly, I love everything about this cake. I love that this Amaretto Cream Cheese Coffee Cake Recipe is half cake and half cheesecake. It’s a hybrid! It’s dense and moist, but let’s be real, the streusel topping is really the star!
Amaretto Cream Cheese Coffee Cake Recipe
I recommend reading through the recipe first before you start. As well, have all the ingredients out and measured before beginning.
Spray a 9×13-inch cake pan, a 12-inch springform pan, or (2) 8-inch round cake pans with non-stick spray. (Cooking times for these 3 size pans are the same.)
Make sure you use room temperature cream cheese! It’s much easier to mix.
I like to use my hands or a fork to combine the streusel ingredients. A pastry blender works too!
Don’t slice into the cake until it is completely cool. If the cream cheese layer is warm it will ooze out of the cake.
While you’re here, check out these recipes
- Apple Cinnamon Coffee Cake
- Easy Buttermilk Pumpkin Coffee Cake
- Pumpkin Cream Cheese Crumb Cake
- Streusel Topped Blueberry Cream Cheese Coffee Cake
- Raspberry Streusel Cream Cheese Coffee Cake
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
The most delicious and easy cream cheese-filled coffee cake.
- 2 and ½ cup all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup butter room temperature
- 3 large eggs room temperature
- ¼ cup amaretto
- ⅔ cup buttermilk room temperature
- 16 -ounces cream cheese room temperature
- ½ cup granulated sugar
- 1 egg room temperature
- 1 cup light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup butter melted
- 2 and ½ cup all-purpose flour
Preheat oven to 325°F oven
Spray a 9x13-inch cake pan, a 12-inch springform pan, or (2) 8-inch round cake pans with non-stick spray. (Cooking times for these 3 size pans are the same.)
- 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.
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.
- Add remaining batter over cream cheese. Smooth evenly.
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 the cake evenly.
Bake in 325-degree oven 55 to 60 minutes. Center will be set and not 'jiggly' when it is fully cooked. Cool completely before slicing and serving.
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Cory Nicolaus says
Do you think I would be able to make this in a 13×9 glass pan? And would amaretto extract flavoring work? I don’t have actual amaretto.
Paula says
Yes, but it will probably take less time to bake, start watching it earlier. Yes, the amaretto extract will work, use 1 tablespoon
Jane says
I made the Crumb Cake…OMG! I added raspberry preserves on top of the first layer of cake, under the cream cheese filling. This is awesome! I am going to enter it in the county fair this summer!
Paula says
yum!
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.
Alice
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.