Over the weekend, my sister, brother-in-law and their two kids came up to stay. We wanted to have our cousin Elsie, resident family photographer, photograph the kids so that we could surprise my parents for Christmas (shhh..). I see my sister fairly often and when we get together, it’s a zoo. I always imagine that the mornings will be leisurely, where my sister and I lounge around with our coffee cups and chit chat about this and that. In reality, the kids go nuts and run around in circles until someone barfs or drops from dizziness and we get to clean up the mess. But it is fun. And we do get to talk a bit over coffee.
Knowing it would be a little chaotic to whip up a big breakfast the next day, I made a cream cheese coffee cake the night before. I served it at room temperature the next day and it was good but it would be great warmed up.
Cream Cheese Coffee Cake
Makes one 8-inch round cake
Filling
8 ounces cream cheese, room temperature
1 egg
1 teaspoon maple syrup
1/8 teaspoon stevia
Cake
6 eggs
3 tablespoons butter, melted
1/2 cup yogurt
3 tablespoons maple syrup
1/4 teaspoon stevia
1 teaspoon almond extract
1/2 cup + 1 tablespoon coconut flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans, chopped
1 tablespoon coconut sugar
1 teaspoon cinnamon
- Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.
- Beat together all ingredients for cream cheese filling. Set aside.
- Combine wet ingredients for cake then add the dry ingredients through the salt. Mix well.
- Toss pecans, cinnamon and coconut sugar together in a separate bowl.
- Pour cake batter into pan and drop bits of the pecan mixture throughout batter.
- Top with cream cheese filling and use a knife or tooth pick to swirl it around.
- Bake for 25 minutes and let cool slightly before slicing.
17 comments
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December 16, 2010 at 6:59 am
Peanut butter and chocolate
Wow, looks amazing!
Do you think adding a tad of sweet ginger could work \ harm?
Thank you,
Itai Matos (TFIM)
December 16, 2010 at 12:05 pm
Carrol
Hi Itai – I think that might be tasty – let me know how it turns out if you try it. Also, I will be posting a gingerbread recipe soon, so keep an eye out.
December 16, 2010 at 7:07 am
freshandfoodie
And I thought sour cream coffee cake was amazing! Cream cheese is that much better. Sounds delicious.
December 16, 2010 at 8:38 am
Christmas Recipes to drool over « The Veritas Blog
[…] Cream Cheese Coffee Cake […]
December 16, 2010 at 10:21 am
mybakingempire
normally I use sour cream, but the idea of a cream cheese coffee cake sounds really good too. I also am intrigued by your additions of coconut sugar, maple syrup, and pecans. All things I enjoy 🙂
December 16, 2010 at 10:39 am
savorysimple
This looks lovely. I’ve always been curious to try Stevia in baked goods.
December 17, 2010 at 12:18 pm
Carrol
Hi there – I use stevia all the time and, in my experience, it tastes best when combined with another sweetener. If you’re looking to cut back on sugar, this would be a great way to experiment with that.
December 16, 2010 at 11:53 am
Babygirl
This cake really looks amazing. I will definitely use this recipe
December 16, 2010 at 8:56 pm
Hannah
This looks amazing! I can’t wait to try it out!
December 16, 2010 at 9:21 pm
Heather CJ Atkins
Lord. I am certainly going to try this! 🙂
December 20, 2010 at 1:26 am
rsmacaalay
I love the taste of coffe in cakes so this one is a thumbs up for me. Thanks for sharing
Raymund
http://angsarap.wordpress.com
December 20, 2010 at 5:39 am
It’s Monday…Here’s What I’m Reading « Natasha the Newlywed
[…] for a good reicipe? Try the cream cheese coffee cake posted, on What I Crave. It looks delicious! I think it would make a great treat for it the […]
December 29, 2010 at 5:33 am
Primal Kitchen's Family Grokumentarian
Ooooo might try this for a pot luck New Year’s Day brunch this weekend. Thanks for posting. 🙂
May 23, 2011 at 8:20 pm
Marie Shipp
This is in the oven now, I put it in a 13×9 pan to try to get it to cook faster as it’s late at night and I want to go to bed 🙂 Just wanted my husband to have something special for breakfast. Oh, and I have the oven at 350, it’s been 40 minutes already and it’s still not done in the middle. I seem to have this problem every time I make grain free coffee cakes. Does it really cook in 25 minutes for you? I just can’t imagine how… I checked my oven temp and it’s ok. Lol, I’m so frustrated! And tired…
May 24, 2011 at 8:59 am
Carrol
Hi Marie – so how’d it turn out? My convection oven seems to run hotter than some and much of the time I have to reduce cooking temps from recipes by 25 degrees or more. And, yes, this really does cook in just 25 minutes in my oven, but it sounds like yours is taking longer. I would just keep checking every 5-10 minutes in the future or increase your temperature to see if it helps. I’ve also found that baked goods with coconut flour cooks in less time, compared to regular wheat ones (for me anyhow). Please let me know how it came out.
May 24, 2011 at 10:25 am
Marie Shipp
It’s delicious 🙂 It took about 45 minutes, a convection oven is on my wish list, as much baking as I do it’d be worth it. I find that coconut baked goods take forever to cook, but I can’t really compare to wheat as I’ve not cooked with wheat in several years, so maybe it’s just my imagination that it takes so long.
May 24, 2011 at 10:46 am
Carrol
Excellent! Thanks for letting me know.