AMARETTO CREAM CHEESE COFFEE CAKE RECIPE

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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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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.

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

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.

Amaretto Cream Cheese Coffee Cake

While you’re here, check out these recipes

  1. Apple Cinnamon Coffee Cake
  2. Easy Buttermilk Pumpkin Coffee Cake
  3. Pumpkin Cream Cheese Crumb Cake
  4. Streusel Topped Blueberry Cream Cheese Coffee Cake
  5. 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

Amaretto Cream Cheese Coffee Cake Recipe

The most delicious and easy cream cheese-filled coffee cake.

Author: Paula
4.95 from 55 votes
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices

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
  • 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
  • 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:

  • 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 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

Calories: 794kcal | Carbohydrates: 92g | Protein: 11g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 181mg | Sodium: 547mg | Potassium: 200mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1453IU | Calcium: 102mg | Iron: 3mg
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104 Comments

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  5. I WAS WONDERING WHAT I COULD USE IN PLACE OF AMARETTO AS I DO NOT HAVE ANY, THANK YOU FOR YOUR INPUT

    1. 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.

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