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Vanilla Espresso Almond Butter and Cream Cheese Coffee Cake

Ingredients

  • FILLING
  • 16 oz. cream cheese 2 bars softened
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp. vanilla
  • CAKE
  • 3 cups flour I used the spoon and level method
  • 1 and 1/2 cups sugar
  • 1 tsp. baking powder
  • 1/2 tsp. soda
  • 1/2 tsp. salt
  • 1/2 cup 4 fluid oz. vanilla espresso almond butter (wild friends foods)
  • 2 eggs
  • 1 cup 8 fluid oz. whipping cream mixed with 1 Tbsp. white vinegar (or you can use 1 cup buttermilk)
  • 1 Tbsp. vanilla
  • CRUMBLE
  • 1 cup flour I used the spoon and level method
  • 1/2 cup sugar
  • 4 Tbsp. vanilla espresso almond butter wild friends foods

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Line two 8" x 8" x 2" baking pans with parchment.
  3. For the filling:
  4. In a medium bowl blend together the cream cheese, sugar, eggs, and vanilla until well mixed and smooth. Set aside.
  5. For the crumble:
  6. Cut the vanilla espresso almond butter into the dry crumble ingredients with a pastry or electric blender until course and crumbly (kind of like pie dough but drier and smaller crumbs). Set aside.
  7. For the cake:
  8. In a small bowl beat together the whipping cream and vinegar, eggs, and the vanilla. Set aside.
  9. In a large bowl whisk together the flour, sugar, baking powder, soda, and salt.
  10. Cut the vanilla espresso almond butter into the dry ingredients with a pastry or electric blender until course and crumbly (kind of like pie dough but drier and smaller crumbs).
  11. Add the wet ingredients to the dry ingredients. Mix until well blended but not smooth. Mixture can be a little lumpy.
  12. Spread a layer of cake batter into the bottom of each pan (about 1/4 of the batter in each pan).
  13. Divide the filling in half and spread an even layer of filling over each cake (you will use all of the filling in this step).
  14. Divide the rest of the batter evenly over the two cakes. Spoon it in dollops over the filling and then swirl it into the filling a little with a knife.
  15. Divide the crumble topping evenly over both cakes.
  16. Bake the cakes on the middle rack of the oven for 45 to 55 minutes. The crumble topping will not get very brown but the cake will begin to pull away from the sides of the pan a little. I cooked mine for 50 minutes exactly and it was perfect!
  17. recipe adapted from: Lemon Cream Cheese Coffee Cake at Two in the Kitchen