Cheese Streusel Coffee Cake
Category: Breakfast
Difficulty: Medium
Time: 75 minutes
Yield: 6 servings
Cream cheese, lemon, and yellow cake coffee cake
Ingredients
Cake
- 1 package yellow cake mix, divided
- 1 package active dry yeast
- 1 cup flour
- 2 eggs
- 2/3 cups warm water (105° - 115°)
Cheese Filling
- 16 ounces cream cheese, softened (2 packages)
- 2 eggs
- 1/4 cup sugar
- 1 Tablespoon flour
- 1 Tablespoon lemon juice
Topping
- 6 Tablespoon butter, softened
- 0 remaining cake mix
Glaze
- 1 cup confectioners' sugar
- 1 Tablespoon corn syrup
- 1 Tablespoon water
Instructions
- Grease a 9" x 13" baking pan. Preheat to 350°.
- In a large mixing bowl, combine 1 1/2 cups yellow cake mix with yeast, flour, eggs, and water. Beat 2 minutes at medium speed. Spread thick batter in greased baking pan.
- Blend together the ingredients for the cheese filling: cream cheese, eggs, sugar, flour, and lemon juice. Drop spoonfuls of cheese filling on top of the batter in the pan and spread to cover.
- Make topping by adding the 6 Tablespoons of margarine or butter to remaining yellow cake mix. Mix until crumbly and sprinkle over cheese filling.
- Bake 40-45 minutes. For glaze mix confectioners' sugar with corn syrup and water. Drizzle over baked cooled cake.
Notes
Actually, this only serves 1 Shawn and 1 Matt. Matt's favorite coffee cake. Freezes well.