The title Cream Cheese Coffee Cake gives you the impression that this is a typical coffee cake. Not so. This is my second chance to develop a recipe around an alternative yogurt. The first time it was Coconut Dreams® and this time it is Almond Dreams®. In both cases, the fun is to come up with a recipe that can utilize the ingredient to the fullest. With the coconut yogurt, I made a cup cake. This time I made this coffee cake. The only liquid used in this recipe was the yogurt. Eggs were added for additional moisture but that is it.
I have a question though. Is a coffee cake, and this one in particular, a dessert or a breakfast? What do you think? I am going with a dessert. This coffee cake is super rich. The cream cheese makes it so but the glue is the almond yogurt. I think some of my audience knows that I do not eat nuts. My father is allergic so we never had nuts in my house when I was growing up. I never acquired a taste for them. Actually, I really do not like them. So this recipe was a challenge for me in two ways: 1)what would I think of eating almond yogurt, and what can I make with it.
I am really happy to report that the almond yogurt created the perfect consistency for this coffee cake. The coffee cake was so moist and it had a texture that was both firm and soft. How can that be? I think that is the benefit of using yogurt. It’s thicker consistency provided plenty of moisture to combine all the ingredients. While the thicker consistency held the cake together just right. I guess I have to comment that I did not even know I used a nut in this recipe. I think it is time for me to try almond milk as a dairy substitute too.
- Cake Layer
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 egg
- 6 ounces Almond Dream Yogurt
- ¼ cup buttermilk
- ¼ cup canola oil
- 1½ tsp. vanilla extract
- ½ cup of raspberries and blueberries
- Cream Cheese Layer
- 8 oz. cream cheese, at room temperature
- ¼ cup granulated sugar
- 1 egg
- Preheat the oven to 350F.
- Spray a loaf pan with non-stick spray. Set aside.
- Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl.
- In a separate bowl, beat together the yogurt, egg, buttermilk, oil, and vanilla just until combined. Add dry ingredients in two batches to the wet ingredients and mix until combined. Set aside.
- Prepare the cream cheese layer by beating the cream cheese until smooth in a hand mixer.
- Add the sugar and egg; beat just until combined.
- To assemble the cake, add half of the cake batter into prepared loaf pan and drop in the raspberries and blueberries. Push them into the batter.
- Spread half of the cream cheese mixture over the cake batter.
- Add remaining cake batter and then the remaining cream cheese and repeat the fruit layer with the remaining raspberries and blueberries.
- You will have four separate layers when finished.
- Bake for 40-45 minutes or until toothpick inserted into the middle comes out clean.
- Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.
- Serve and enjoy!
The cast of characters.
The wet ingredients and then mixed together.
The dry ingredients, and then, added to the wet ingredients.
The cream cheese ingredients.
The cake layered with batter, fruit, cream cheese and repeated again.
The final plated Cream Cheese Coffee Cake.