The Easiest Cheese Coffee Cake Ever
Serving Size / Yield
- 4 oz. cream cheese or mascarpone cheese, room temperature
- 1/2 C. confectionery sugar
- 1 tsp. vanilla extract
- 4 Tbs. milk
- 2 tsp. lemon juice
- 2 C. flour
- 1/4 tsp. salt
- 1 Tbs. baking powder
- 1 C. butter, softened
- 1 C. sour cream
- 1 1/2 C. white sugar
- 2 eggs
- 1 Tbs. almond extract
- 1/2 C. brown sugar
- 1 C. walnuts, chopped
- 1 tsp. ground cinnamon
- 2 Tbs. butter, melted
- cooking spray
- 4 C. mascarpone or cream cheese, softened
Preheat the oven to 350 degrees.
Beat the first five ingredients in the bowl of an electric mixer until well combined. It shouldn't form peaks, remember it's a glaze. If it's too frosting-like, add some more milk. Set in a cool place while you prepare the cake.
Line a 9X13 inch baking pan with aluminum foil and liberally grease using cooking spray.
Sift the dry ingredients (sugar, flour, baking powder, and salt) together into a bowl and set aside.
In a bowl, mix the butter and sour cream until fluffy and add the dry ingredients. Add eggs one at a time, then the vanilla. Spread the batter into the greased pan. Also make a well in the uncooked batter and spoon in the remaining 4 C. of mascarpone or cream cheese. The cake will bake around it.
In a small bowl, mix the brown sugar, pecans, and cinnamon, cutting in the melted butter until the mixture is crumbly. Reserve.
Bake the cake for 20 minutes and apply half of the glaze followed by the pecan mixture.
Bake for another 15-20 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then lift the foil out of the pan and place the cake on a wire rack. Remove the foil.
After 15 minutes or just prior to serving, liberally drizzle with remaining glaze.