Cinnamon Coffee Cake (Kaffee Kuchen)

Delicious cinnamon streusel topped tea cake with a cream cheese filling.

Cinnamon Coffee Cake (Kaffee Kuchen)

By Sue Lau | Palatable Pastime

This is a special coffee cake I adapted from one Carol Bass had posted at Recipezazz. This one is a bit smaller and has a few changes in the topping and filling. It’s great for an easy weekend breakfast or brunch if you have it baked up the night before. What a great way to enjoy a morning cup of coffee!

And that is the theme this week for Sunday Supper-recipes with coffee (either with coffee in them, or something to enjoy with coffee). This has a bit of a German-American slant which goes with my current theme of Oktoberfest (I’ll be posting a number of this type of recipe during the week). I forgot to mention in the directions but do keep this in the refrigerator because of the cream cheese filling, just as you would cheesecake bars. It’s easy to forget just looking at it, but we don’t want anyone getting foodborne illness because of it.

Don’t forget to check out the rest of the recipes offered this week. Quite a few have caught my eye! Which ones will you be making? Let me know in the comments. Until next time-

~Sue

Cinnamon Coffee Cake (Kaffee Kuchen)

Servings: 4-6
Time: 1hr 10mins
Difficulty: easy
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Cake Ingredients:

1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1 large egg
1/4 cup sour cream
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Filling:

8 ounces cream cheese, at room temperature
1 egg yolk
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract

Streusel Topping:

1/2 cup brown sugar
1/2 cup flour
1/3 cup butter, slightly softened
1/2 cup chopped toasted pecans
1/4 cup quick cooking oats
1/2 teaspoon cinnamon
pinch salt

Other:

powdered sugar (optional)

Method:

Preheat oven to 350ºF.
Grease and flour an 8×8 square glass baking pan, shaking out any excess flour.
To prepare cake, cream together the butter and sugar until fluffy.
Stir in the egg, and sour cream, mixing until smooth.
In another bowl, sift together the flour, baking powder and salt, then mix into the wet batter and stir until smooth.
To make the filling, stir together the softened cream cheese with the egg yolk, sugar, cinnamon and vanilla and stir until smooth.
To make the topping, cut together the slightly softened butter with the brown sugar, flour, pecans, oats, cinnamon and salt.
Spread about half of the cake batter into the bottom of the pan. You can use lightly wet hands to spread it out or use wax paper (I found a spatula to be sticky and less effective).
On top of the thin layer of cake batter, spread out all of the filling mixture the same way.
Then apply the remaining cake batter over that, not worrying too much if it isn’t totally covering the filling.
Sprinkle the streusel mixture over all.
Bake in the preheated oven for 50-60 minutes or until you can tuck a toothpick into it without wet sticking to it. Cool in the pan completely.
Cut into 4-6 squares. If you like, sprinkle powdered sugar over the works, the way it’s done on crumb cake, however you prefer. It is also good without that.