Espresso Cream Cheese Coffee Cake
Espresso cream cheese coffee cake is a decadent dessert with a delicious espresso flavor and smooth cream cheese filling that takes coffee cake to the next level.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons espresso powder
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the Cream Cheese Filling:
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg
- For the Streusel Topping:
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter and sugar until creamy. Add eggs and vanilla, mixing until smooth.
- Stir in sour cream. Gradually add dry ingredients, mixing until just combined.
- For the cream cheese filling, beat cream cheese, powdered sugar, and egg until smooth.
- Pour half the batter into the pan. Spread cream cheese mixture over the batter.
- Top with the remaining batter.
- For the streusel, mix brown sugar, flour, butter, and cinnamon. Sprinkle over the cake.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool on a rack before serving.
Notes
Nutritional Information (Per Serving)
Calories: 330Total Fat: 18g
Saturated Fat: 9g
Carbohydrates: 39g
Fiber: 2g
Protein: 5g
Vitamins and Minerals
- Vitamin A: 12%
- Calcium: 8%
- Iron: 6%
- Vitamin C: 3%
- Potassium: 4%
Additional Notes/Tips to Enhance Flavor
- Drizzle with a coffee glaze for an extra espresso kick.
- Try adding chopped chocolate for a mocha twist.
- Make it more indulgent by serving with whipped cream or ice cream.
- For extra texture, sprinkle crushed nuts on top of the streusel.