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.
- 2 1/2 c all purpose flour
- 1 c granulate sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c butter room temperature
- 3 eggs room temperature
- 1/4 c amaretto
- 2/3 c buttermilk room temperatureFilling:
- 2 8 oz pkg cream cheese room temperature
- 1/2 c granulated sugar
- 1 egg room temperatureStreusel
- 1 c light brown sugar
- 1/3 c granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 c butter melted
- 2 1/2 c all-purpose flour
- Preheat oven to 325 degree oven
- 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.
- 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.
- 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.
- Add remaining batter over cream cheese. Smooth evenly.
- 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.
- 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.
More cakes you will enjoy!
Apple Sauce Truffles (Cake Balls)
For more scrumptious recipes, fun projects, and exciting news, subscribe to Call Me PMc
Facebook, Twitter, Pinterest, Google+, Bloglovin’
Related Posts
Apple Cinnamon Coffee Cake
Glazed Quick Pecan Pie Crescent Roll Coffee Cake
Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe
Apple Fritter Cake
Ruby Red Grapefruit Pound Cake
5 Ingredient Puff Pastry Pineapple Upside Down Cinnamon Rolls
Easy Cinnamon Roll Cupcakes
Banana Bread Blondies with Quick Caramel Frosting
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!
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….
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.
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!