Monday, January 27, 2014

Cream Cheese Coffee Cake with Coffee Glaze

Yum
We are having a horrible winter here in Ohio.  This weekend was no different.  It was cold and snowy.  We woke up Saturday to a driveway full of snow.  Good thing we had no where to be because we would have been going nowhere fast.




Yum

Since we were snowed in I decided to make this coffee cake.  Boy was it good.  The cream cheese adds a nice flavor to the cake.  It was suppose to be in the middle of the cake but for some reason mine sank to the bottom.  I also put on a crumb topping before I baked it but for some reason mine sank into the cake.  Even though I had these mishaps the cake was still really moist and delicious!

My favorite part is the coffee glaze.  I love it almost as much as I love browned butter icing. After I drizzled the glaze over the cake I licked the icing bowl clean and oh was it good.

Cream Cheese Coffee Cake with Coffee Glaze

cake:
3 C Bisquick
1 tsp baking powder
1/2 C Butter, softened
1 C sugar
4 eggs
2 tsp vanilla
1 C sour cream
filling:
12 ounce cream cheese
3/4 C sugar
1 egg
1 Tbsp cornstarch
2 Tbsp whipping cream
2 tsp vanilla
topping:
1/2 C Bisquick
1/2 C sugar
6 Tbsp cold butter
glaze:
1 C powdered sugar
1 Tbsp whipping cream
2 Tbsp melted butter
2 Tbsp strong brewed coffee, slightly cooled

cake: Mix together all the ingredients for the cake until well blended. 

filling: In another mixing bowl beat together the cream cheese and sugar until light and fluffy.  Add egg, cornstarch, whipping cream and vanilla, mix until well blended.

topping: In a small bowl combine the Bisquick and the sugar.  Cut in the butter with a pastry blender or using a fork to make the topping crumbly.

To Assemble the cake:
In a 9x13 greased pan put half of the cake batter in bottom of pan and smooth out.  Then put all the cream cheese filling on top of the bottom layer of batter.  Next top the cream cheese layer with the rest of the cake batter.  Lastly sprinkle the topping over the top of the cake and bake in a 350 degree oven for 45 to 50 minutes.  Slightly cool and then top with the coffee glaze

Coffee Glaze:
Put the glaze ingredients in a bowl and mix until a soupy consistency.  If too think add a little more coffee to thin it out.  If too thin add some more powdered sugar.  Then drizzle over top of the cake.


2 comments:

  1. You licked the bowl good! :-) I live brown butter glaze so if you say this is just as tasty, I'm in for a treat! This looks so good!

    ReplyDelete
  2. I never realized how close you are to me - I grew up on Haas Rd!

    ReplyDelete

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