Best 10 Almond Strawberry Cream Cheese Coffee Cake Recipes

FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Combine cream cheese, butter and sugar. Beat until light and fluffy.
• Stir in milk, eggs and vanilla.
• Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
• Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
• Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
• Bake 40 minutes. Serve warm or cold.

CREAM CHEESE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350.
• Spray a 9 x 13 cake pan.
• Cream butter, sugar and cream cheese very well until smooth.
• Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
• Sift together dry ingredients and add alternately with milk.
• Stir in cherries.
• Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
• Sprinkle almonds then topping over batter.
• Press lightly.
• Bake until tests done.

STRAWBERRY ALMOND POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
• For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
• Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
• For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

ALMOND STRAWBERRY CREAM CHEESE COFFEE CAKE

Steps:

• 1. Preheat oven to 350 and spray a 9inch springform pan with cooking spray
• 2. In a large bowl combine flour and sugar. Cut in butter..I use a pastry cutter but you could use a fork. When mixture is crumbly remove one cup and set aside.
• 3. To the remaining mixture add baking powder, baking soda, and salt and stir togather.
• 4. Add sour sour, beaten egg, almond extract and mix well.
• 5. Spread into a greased 9inch springform pan . When doing this go about 2inches up on the sides.
• 6. The filling...beat cream cheese, sugar and egg togather until smooth and pour over the batter.
• 7. Spoon strawberry jam ontop. Then top with the almonds and reserved crumbles.
• 8. Bake at 350 for 55min
• 9. Remove from the oven ..allow to stand for 15 min. Run a butter knife around the edges to loosen and remove the sides of the pan.

CREAM CHEESE COFFEE CAKE

Steps:

• In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.

FRESH STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
• Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
• Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
• Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

ALMOND COFFEE CAKE

Steps:

• 1.Preheat the oven to 350°F.
• 2.Spray a 9-inch spring form pan with nonstick cooking spray.
• 3.Combine the flour and ¾ cup sugar in a bowl.
• 4.Cut in the butter until the mixture resembles coarse crumbs.
• 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
• 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
• 7.Add the remaining egg and beat an additional minute until blended well.
• 8.Pour the cheese mixture over the batter in the pan.
• 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
• 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.

CRANBERRY ALMOND COFFEE CAKE

Steps:

• In a small bowl, cream almond paste, butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries., Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

ALMOND APRICOT COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

RASPBERRY CREAM CHEESE COFFEE CAKE

Steps:

• In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.