Description
Cream Cheese Coffee Cake is stuffed with everything delicious! This moist, tender coffee cake with an INCREDIBLY creamy cheesecake-like filling and thick, fresh strawberry “jam” all topped with Coconut Pecan Streusel and Lemon Drizzle is OUT OF THIS WORLD! The mind-blowing texture and flavor combination actually gets better over time, so you can make this Cream Cheese Coffee Cake Recipe ahead of time and store for stress free special occasions!
Ingredients
Scale
- 2 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1/2 cup granulated sugar
- 1 1/2 cups chopped fresh strawberries
- 1/2 cup pecans
- 1/2 cup flour
- 1/2 cup granulated sugar
- 4 tablespoons cold butter, cubed
- 1/3 cup toasted sweetened coconut
- 12 tablespoons (1 1/2 sticks) unsalted butter (at room temperature)
- 1 1/2 cups granulated sugar
- 3 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 cups sour cream ((not nonfat))
- 8 ounces cream cheese, (softened)
- 1/4 cup Reserved Batter ((see instructions))
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sifted powdered sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoon lemon juice
- 1–2 tablespoons milk
- Pinch of salt
- 3/4 cup chopped fresh strawberries (more or less)
- 9.5/10 inch 16 cup capacity angel food cake pan
Instructions
- Spray all inside surfaces of a 16 cup capacity nonstick angel food cake pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
- Strawberry Filling
- Coconut Pecan Streusel
- Cake
- Assemble
- Bake
- Lemon Glaze
- Store
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American