Dessertscarlsbadcravings
Strawberry Cream Cheese Coffee Cake
Cream Cheese Coffee Cake is stuffed with everything delicious! This moist, tender coffee cake with an INCREDIBLY creamy cheesecake-like filling and thick, fresh strawberry "jam" all topped with Coconut Pecan Streusel and Lemon Drizzle is OUT OF THIS WORLD! The mind-blowing texture and flavor combination actually gets better over time, so you can make this Cream Cheese Coffee Cake Recipe ahead of time and store for stress free special occasions!
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- whisk
- bowl
- food processor
- oven
- mixing bowl
- baking sheet
📝 Preparation Steps
1
Spray all inside surfaces of a 16 cup capacity nonstick angel food cake pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
2
Strawberry Filling
3
Whisk together the cornstarch, water and lemon juice in a small saucepan. Add strawberries and sugar. Cook over medium low heat ⏱️ 5-7 minutes, stirring occasionally until thickened and some of the strawberries have broken down (should be quite thick). Set aside to cool.
water2 tablespoons(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonslemon juice1 tablespoon
4
Coconut Pecan Streusel
5
Add pecans to your food processor and pulse 3 times. Add flour, and sugar and pulse a few times to combine. Sprinkle cold butter over top and pulse until the pecans are chopped and the mixture resembles small pebbles. Add coconut and pulse couple times to combine. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
cold butter, cubed4 tablespoons(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonsunsalted butter, melted1 tablespoon
6
Cake
7
Preheat oven to 350 degrees F.
8
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonssalt1 teaspoonunsalted butter, melted1 tablespoonPinch of salt
9
Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about ⏱️ 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla just until combined.
cold butter, cubed4 tablespoons(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonsunsalted butter, melted1 tablespoonlarge eggs (at room temperature)3
10
Gradually add flour mixture to creamed butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for Cream Cheese Filling.
cold butter, cubed4 tablespoons(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonsunsalted butter, melted1 tablespooncream cheese, (softened)8 ounces
11
Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonscream cheese, (softened)8 ounces
12
To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about ⏱️ 1 minute.
(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonscup Reserved Batter (see instructions)1/4cream cheese, (softened)8 ounces
13
Assemble
14
Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top Cream Cheese Layer with Strawberry Filling, again, not touching the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonscream cheese, (softened)8 ounces
15
Sprinkle evenly with Coconut Pecan Streusel then tap pan on counter a few times to get rid of any air bubbles.
16
Bake
17
Bake for ⏱️ 55-60 minutes at 350 degrees F or until toothpick inserted comes out with a few moist crumbs (without inserting in cream cheese). Let baked cake cool on wire rack for ⏱️ 1-2 hours. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
(1 1/2 sticks) unsalted butter (at room temperature)12 tablespoonscream cheese, (softened)8 ounces
18
Lemon Glaze
19
When ready to serve, whisk Lemon Glaze ingredients together in a medium bowl starting with just 1 tablespoon milk adding additional milk if needed to reach desired consistency. Drizzle over cake and/or individual servings. Sprinkle cake with additional chopped strawberries.
20
Store
21
Cover with plastic wrap/cake cover and store in the refrigerator for up to 7 days.
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