Coffeecake is an absolute favorite of mine, but when you add pumpkin and creamcheese- even better. Pumpkin combined with warm fall spiced streusel topping and swirl topped with creamcheese icing
I started with my almond recipe, since it's one of my favorite flavors to use in dessert, and I suspected that almond paste and creamcheese would make a beautiful and luscious filling for the cake
Blueberry CreamCheeseCoffeeCake . I mean, to me this works as an every(single)day breakfast, but then again, this tender blueberry studded cake with its crispy buttery streusel sinking into a layer of smooth creamcheese might be just a bit too sacred for your everyday life
Beat the butter and creamcheese together until nice and smooth. The other day I desperately got the urge to make a coffee layer cake so quickly googled to try to find something suitable
Lemon CreamCheeseCoffeeCake (inspired by Cooks Illustrated). Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until combined after each addition
This is where I got this amazing recipe for Blueberry CoffeeCreamCheeseCake. creamcheese filling In a stand mixer fitted with the paddle attachment, or using a hand-held mixer, beat the creamcheese with the sugar until light and fluffy, scraping down the sides of the bowl occasionally
Add pumpkin, mix well. In a medium bowl, blend softened creamcheese and butter til smooth and creamy. Beat sugar and eggsuntil creamy and light in color
In small bowl, beat creamcheese until light and fluffy. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and one egg
CreamCheeseCoffeeCake (original recipe). I highly recommend reading through it a few times, so you kinda have the system down, AND I suggest measuring things out ahead of time, like the sour cream
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