Cream Cheese Coffee Cake

One of hubby’s favorite morning treats is a moist, cinnamony coffee cake. I’ve been searching for just the perfect recipe for years. I’m still not sure we’ve found perfection, but this Cream Cheese Coffee Cake recipe comes really close! Like with most quick breads you want to be careful not to overbeat your batter. This is yet another recipe where the Ultra Gel helps to hold the moisture and allows for a coffee cake which can be frozen for later. If you manage not to eat it all first!

Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

Yield: 12ish servings

Batter:

1 1/2 cups sugar

1/4 cup butter

4 ounces softened cream cheese

2 Tablespoons Ultra Gel

2 eggs

1 1/2 cups milk

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

Streusel:

1 cup brown sugar

4 Tablespoons flour

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

4 Tablespoons melted butter

Batter: Combine sugar, butter, cream cheese and Ultra Gel and beat until fluffy. Add eggs. Combine dry ingredients and mix into creamed mixture, alternating with milk. Streusel: Combine all ingredients in a small bowl and mix well with a fork.

Preheat oven to 375 degrees. In a 9×13 inch pan, layer batter, streusel, batter and top with streusel. Bake for 30-35 minutes until a toothpick comes out clean.

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