Strawberry Cream Cheese Coffee Cake
Wonderful vanilla butter cake, adorned with a classic cream cheese filling, juicy roasted strawberries and a delicious cinnamon streusel.
Servings: 10 Servings
Calories:
Ingredients
Sugar-Cinnamon Streusel
- ⅓ cup all purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup cold unsalted butter cut up into chunks
Cream Cheese Filling
- 8 oz cream cheese room temperature
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 tablespoon all purpose flour
- optional: 1 tablespoon grated lemon zest
Vanilla Butter Cake
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup almond milk or milk of choice
- 1 cup fresh strawberries sliced
Instructions
- Heat oven to 350°F. Butter 9-inch spring form pan; set aside.
Cinnamon Streusel
- Mix together flour, sugar and ground cinnamon in a medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs and set aside.
Cream Cheese Filling
- Using mixer, beat cream cheese until creamy and smooth. Add sugar, egg, vanilla extract, lemon zest, and flour and continue beating until very smooth and set aside.
White Butter Cake
- In a medium bowl, whisk together flour, baking powder, and salt and set aside.
- Using mixer, cream butter, then add sugar and beat until light and fluffy. Add egg and vanilla extract and continue beating until well incorporated.
- Add flour mixture, alternately with milk, and mix until just combined.
Putting it all together
- Spread cake batter onto bottom and slightly up sides of pan. Spread the cream cheese filling over cake batter. Sprinkle randomly with strawberries and then sprinkle with streusel.
- Bake 60 to 70 minutes until streusel is golden brown and toothpick inserted in center comes out clean. Remove from oven and place on wire rack to cool.