Coffee cakes are something I am particularly fond of, and have been for as long as I can remember.  My long affection for this type of treat goes back to my childhood.  I think it all began with my dad’s mother, my Grandmother Ingaborg.

Inga came to this country from Sweden in the early 1900’s.  At the age of sixteen, traveling by steamship, she brought with her a trunk containing everything she could fit, her clothes, and a few family treasures to remind her of her heritage   By the time she left home, her mother had taught her some amazing skills, and baking was one of them.

Inga learned the language, and after becoming a U.S. citizen, seldom spoke her native tongue.  She was very proud to have become an American, and put aside many of her Swedish ways, fortunately Inga hung on to her baking and cooking traditions. Grandmother would spend entire days producing all kinds of breads and other delicious treats, and quite often there would be coffee cake.  She would make a European style cake, not too sweet, with subtle flavors like cream cheese, cardamom, or almond.

There was one Swedish tradition that she did keep alive.  Each day, as long as she was able Inga would serve afternoon coffee and cake.  Whenever the weather would permit, she would even set a table with some of her linen from the old country in her back yard beside her flower gardens.  To this day I am reminded of this anytime I hear mention of a coffee cake.  This probably explains my fondness for this treat.

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Cream Cheese Coffee Cake

Grandmother Inga's recipe for a moist coffee cake with a layer of cream cheese and a hint of almond. Sweet but not too sweet. Perfect with a morning cup of coffee.

Course Brunch, Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20

Ingredients

Filling

• 2 8 ounce packages cream cheese softened (light or regular)
• ½ cup sugar
• ½ teaspoon vanilla extract
• 1 large egg

Cake

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick unsalted butter softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream light or regular

Streusel topping

• ¼ cup sugar
• ¼ cup flour
• 3 Tablespoons butter chilled and cubed

Glaze

• ¼ cup confectioners’ sugar
• 1 ½ teaspoons milk
• 2 - 3 drops drops almond flavor oil

Instructions

• Heat oven to 350°F. Grease & flour a 9 x 13 cake pan and set aside.

Filling

• In a medium bowl, mix together the cream cheese, sugar, egg and vanilla using a hand held mixer on medium-low speed until creamy.
• Set aside.

Cake

• In medium bowl, sift together flour, baking powder, baking soda and salt until well combined. Set aside.
• In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.
• Add eggs one at a time.
• Add the vanilla extract.
• Slowly pour in the flour mixture alternating with the sour cream until it is all combined. Batter will be thick.
• Spread half of the batter into the prepared cake pan with a spatula.
• Spread the cream cheese filling evenly on top.
• Top with remaining cake batter and smooth with a spatula.
• Using a butter knife, gently swirl in the batter.

Streusel topping

• Add the sugar, flour and chilled butter in a small bowl.
• Stir using a fork or pastry blender until the mixture is crumbly.
• Sprinkle the streusel on top of cake batter.

Bake

• 40-45 minutes until a cake tester inserted in the center comes out clean.
• Cool on a wire rack.

Glaze

• In a small bowl, combine ingredients. Stir until smooth and creamy.
• Drizzle over cake.

Notes

There are four parts to making this coffee cake, I recommend making them in the order listed. I made and added the glaze after the cake was cool.

One of my favorite berries would have to be the blueberry, and this coffee cake is chock full of them. Spiced with cinnamon, cloves, and anise, this cake influence by an Italian dessert is just perfect with a fresh cup of coffee.

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Blueberry Coffee Cake

One of my favorite berries would have to be the blueberry, and this coffee cake is chock full of them. Spiced with cinnamon, cloves, and anise, this cake influence by an Italian dessert is just perfect with a fresh cup of coffee.

Course Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16

Ingredients

Coffee Cake

• 3/4 cup sugar
• 1/4 cup butter softened
• 1 egg
• 1/2 cups milk
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/4 cups blueberries
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground anise
• 1/8 teaspoon ground nutmeg

Crumble Topping

• 1/2 cup brown sugar
• 3 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup chopped hazelnuts or almonds
• 3 Tablespoons cold butter cubed

Instructions

Coffee Cake

• Heat your oven to 375 F, and prepare an 8″ x 8″ baking dish by greasing the bottom and sides. Cream together the butter and egg.
• Sift together all dry ingredients.
• Alternately add milk and dry ingredients until well mixed (The batter will be thick)
• Gently fold in the blueberries.

Crumble Topping

• Mix topping ingredients together with a fork or pastry cutter

Bake

• Spread blueberry cake batter into the prepared baking dish, and then spread the crumble the topping evenly.
• Bake for 40 – 45 minutes or until top is browned.

Now brew a fresh pot of coffee, and turn on some nice relaxing music. It is your turn to savor the rewards of your work.