Cheesecake Coffeecake

cheeseIf you have a sweet tooth when it comes to breakfast, well, I have a solution.

This is an interesting coffeecake. It really surprises you I think.

I’m tempted to think of all the neat things you could add to it, like lemons and blueberries, or strawberries, or chocolate chips.

And you can do that, very easily for sure.

But somehow it has this integrity of its own. A distinctive, not slap-you-in-the-face kinda taste that is somehow endearing and wonderful with a great cup of coffee. And it is COFFEE cake after all.

So try it on its own once, and then go ahead and fuss with it if you desire.


For the cake:
    • 3/4 stick (6 tablespoons) softened butter
    • 1 cup sugar
    • 1 tsp vanilla
    • 1/2 cup buttermilk
    • 2 eggs
    • 1 1/2 cup all-purpose flour
    • 2 tsp baking powder
    • pinch of salt
For the cheesecake swirl:
    • 1 (8 oz) package Philadelphia cream cheese, at room temperature
    • 1/4 cup sugar
    • 1 egg
    • 1 tsp vanilla
For the streusel:
  • 1 cup AP flour
  • 1/4 cup plus 2 tablespoons brown sugar
  • pinch of salt
  • 4 tablespoons cold butter, cut into small pieces


  1. First make the streusel by “forking” all the ingredients together until crumbly. Put in refrigerator until ready to use.
  2. Preheat oven to 350. Lightly grease an 8×8 baking pan.
  3. In a large bowl, make the cheesecake swirl by beating together the cream cheese, sugar, egg, and vanilla until smooth. Set aside.
  4. In a large mixing bowl, cream together the butter and sugar. Add in the vanilla, buttermilk, and eggs.
  5. Gently mix in the flour, baking powder, and salt until just combined. Do not overmix.
  6. Pour half of the cake batter into the prepared pan. Pour half of the cheesecake mixture on top, using a knife to swirl. Repeat with the rest of the batters.
  7. Evenly distribute the streusel topping on top of the batter.
  8. Bake for 35-40 minutes.


NOTES: As I said, you could add a bit of lemon juice or zest. You could add some fresh blueberries or strawberries sliced. Little dabs of blackberry jam dropped in the middle layer is possible. Or a layer of chocolate chips.

SOURCE: LovintheOven


OVEN TIME: 35-40 min.

Cinnamon Streusel Coffee Cake

As you may have guessed, I like sweets for breakfast. I am much more a donut person than a scrambled egg or oatmeal person. Not to say that I don’t enjoy those things too, but on par, I awaken with a sweet tooth.

Years upon years ago, I used to make a coffee cake that I found on the back of my box of Bisquick. And I liked it very much.

Some years ago, I stopped buying Bisquick, figuring that I could mix flour and baking powder all by myself, thank you, and not pay the extra premium price for having some machine do it.

So I lost track of this recipe, which doesn’t purport to be THAT recipe, but sure tastes a lot like I remember it.

And I owe it all to Maryann Hickey, and her recipe, which I have changed in only one respect, which was to substitute butter for margarine, which I also don’t use.


  • 1 c butter, softened
  • 2 eggs, beaten
  • 1 1/2 c sugar
  • 1 c milk
  • 3 c flour, sifted
  • 4 tsp baking powder
  • 2 tsp salt
  • 1 c brown sugar
  • 4 tsp cinnamon
  • 3 tbsp flour
  • 3-4 tbsp melted butter


  1. Cream together the butter and eggs, and then add the sugar and beat until smooth. Add the milk and mix
  2. Put the dry ingredients of flour, baking powder, and salt together, whisking (note: I use a medium sieve to “sift” my flour, having long ago left my sifter behind)
  3. Add the dry ingredients to the wet and mix well.
  4. Prepare the streusel topping
  5. Put half the batter into a 9 x 13 pan that has been greased and floured. Sprinkle half of the streusel topping over the top. Then add the rest of the batter and the other half of the streusel.
  6. Place in a pre-heated 375° oven for 35-40 until skewer comes out clean.

Serves: at least 12 pieces