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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.
Cream Cheese Coffee Cake
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!
Almond Dream Yogurt
The cast of characters.
Ingredients
The wet ingredients and then mixed together.
Wet Ingredients & Yogurt
Ingredients Mixed
The dry ingredients, and then, added to the wet ingredients.
Dry Ingredients Added
Batter Combined
The cream cheese ingredients.
Cream Cheese Ingredients
The cake layered with batter, fruit, cream cheese and repeated again.
1st Batter Layer
1st Layer in Pan with Fruit
Cream Cheese Added
2nd Cream Cheese & Fruit
The final plated Cream Cheese Coffee Cake.
Cream Cheese Coffee Cake Plated
I’d love to have this for dessert every night or even breakfast. Coffee cake always gets eaten pretty fast around here so I’d have to be sure to save myself some. Can’t wait to try this recipe!
Totally agree – is is a breakfast or a dessert.
Such a beautiful cake! I love the color and that cream cheese layer.
Needed more sweet for me!
Drooling! That looks so beautiful, mosit and delicious!
Just don’t drool on the cake. Doesn’t make for good sharing.
wow..that seems delicious..would serve this with evening tea. Love this.
That sounds so proper. Do I need a dessert fork and a pinky extension? LOL
This cake looks awesome, Peter! I love the addition of cream cheese. Yum!
Thank you so much.
I would happily sit down with this and and nice iced coffee right about now!
The Brits want tea and the Americans want coffee!
Anything with coffee in it is yummy..this cake looks absolutely delicious..added this recipe to my list..!
So glad you found this recipe and liked it!
Lovely and delicious looking.
I just love this gorgeous coffee cake you created. It looks so moist and I love the addition of the berries.
This looks amazing Peter! especially the center that’s all creamy and looks so tempting!! 🙂 Good job on developing this recipe!
This looks delicious! The addition of the almond dream yoghurt is fantastic!
Florian, it would not be hard to make this totally vegan.
Oh my, that looks wonderful, Peter! I keep your recipe in mind for later!
Great. Let me know, but I will be watching, to see if you make it.
This cake looks so lovely! I love the cream cheese layers! Bet the buttermilk and yogurt keep this cake so moist 🙂
Any cake is good and rich when using cream cheese.
This looks so good Peter, I’d love a slice with a cup of tea:-)
Of course, the Brit needs a cup of tea with this cake. LOL.
What a lovely cake, Peter! The yogurt would make it so moist and delicious.
The yogurt did keep it super moist.
This looks absolutely amazing! A must try for sure!!! Pinning!
Hugs
Thank you so much Camila.