Amaretto Cream Cheese Coffee Cake Recipe is a sweet, dense coffee cake topped with an 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.
Amaretto Cream Cheese Coffee Cake Recipe
Ingredients
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
Filling:
- 16 -ounces cream cheese room temperature
- ½ cup granulated sugar
- 1 egg room temperature
Streusel:
- 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
Instructions
For Cake:
- 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. The batter will be thick and crumbly. Add eggs, buttermilk, and amaretto and mix until smooth and fluffy, 2 to 3 minutes. Pour half of this batter into the bottom of your prepared pan.
For Filling:
- Add remaining batter over cream cheese. Smooth evenly.
For Streusel:
- 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°F oven 55 to 60 minutes. The center will be set when it is fully cooked. It will move slightly but will not be real jiggly.
- Cool completely before slicing and serving. If you slice the coffee cake before the cream cheese layer has cooled and set it will run out of the cake.
Nutrition
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Sunshine says
I have made this recipe a few times and it always wows everyone. My coworkers will be enjoying this tomorrow. Thank you for the deliciousness! ❤️
Julieann says
How long is it good for ? At room temperature
Paula says
It’ll stay fresh in an airtight container on the counter about a week before it starts drying out. It’ll keep in the fridge in an airtight container a bit longer.
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
Marcia says
When you make it in two 2 8″ pans, do you make two cakes or layer the two cake portions with the cream cheese between the layers and the streusel on top?
Paula says
You’ll make divide the mixtures and make 2 complete cakes in each pan, don’t layer the 2 separate pans
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!
Michelle @ A Dish of Daily Life says
Looks absolutely delicious!! Streusel topping gets me every time! Pinning!
Paula says
Me too, Michelle, and this has extra streusel, so good!
theresa krier says
I WAS WONDERING WHAT I COULD USE IN PLACE OF AMARETTO AS I DO NOT HAVE ANY, THANK YOU FOR YOUR INPUT
Paula 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.
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.
Paula 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.
Renee @ Two in the Kitchen 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!! 🙂
Jelli says
Streusel topping makes everything yummier! These photos are lush and yummy. Pinning!