Amaretto Cream Cheese Coffee Cake with Crumble Topping

Amaretto Cream Cheese Coffee Cake, a moist and delicious almond cake with a layer of cream cheese filling and buttery crumb topping.

Amaretto Cream Cheese Coffee Cake

Is there anything better with a cup of coffee or tea than a crumb cake? Recently I made this scrumptious Amaretto Cream Cheese Coffee Cake and I think it may be one of my new favorites. Everything about this cake is delicious, the moist cake, the rich cream cheese filling and the brown sugar crumble topping.

This amaretto coffee cake makes the perfect breakfast cake and it a great gift to gift as a gift to family and friends. It is made with simple ingredients and can be prepared ahead of time.

If you like amaretto or almonds try my Amaretto Cheesecake with Buttery Almond Topping or Raspberry Almond Crumb Bars, or Almond Kringle.

What You Need to Make Amaretto Coffee Cake

• 2 1/2 cups flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 3 eggs, room temperature
• 1/4 cup amaretto
• 2/3 cup buttermilk, room temperature

Filling

• 2 8 oz. packages cream cheese, room temperature
• 1/2 cup granulated sugar
• 1 large egg, room temperature

Streusel

• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 cup butter, melted
• 2 1/2 cups all purpose flour

Instructions for Coffee Cake

• Preheat oven to 325 F. Then prepare a 9×13 inch pan or a 10″ springform pan with non-stick cooking spray and line the bottom of the pan with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, add the dry ingredients, flour, sugar, baking powder, baking soda, and salt and mix on low until combined. 
• Then add the softened butter to the flour mixture and mix together. At this point it is a very thick batter.
• Add the wet ingredients, the eggs, buttermilk and the amaretto, then mix until smooth and fluffy for about 2 to 3 minutes.
• Pour half the batter into the bottom of the prepared pan.
• For the filling:
• In another large mixing bowl, combine cream cheese, sugar, and egg. Beat until light and fluffy, with an electric mixer about 3-5 minutes.
• Spoon the cream cheese mixture over the top of the cake batter.
• Spread remaining cake batter evenly over the top of the cheesecake layer. Set aside to make the streusel
• Streusel Crumb Topping:
• In a separate bowl mix the brown sugar, white sugar, cinnamon, and salt together. Add the melted butter and mix to combine. Add the flour and mix, use your hands or a pastry blender to combine the mixture. I like to use my hands and then squeeze some of the mixture together to make larger crumbs. Sprinkle this mixture over the top of the cake.
• Bake at 325 for 50-60 minutes. The center will be set and NOT jiggly when it is finished and fully cooked. Cool on a wire rack completely before serving, the middle with set as it cools.

Substitutions, Variations and Serving Suggestions

• If you do not have buttermilk you can make a buttermilk substitution. Mix one cup milk with 1 Tablespoon white vinegar or lemon juice.
• Substitute almond extract for amaretto about 1/2 tsp -3/4 tsp depending upon your tastebuds.
• ​Add a little ground almond paste to the crumb topping for extra almond flavor.
• Serve with a cup of your favorite coffee or tea.

To store amaretto cream cheese coffee cake wrap in plastic wrap or place in an airtight container in the refrigerator.

That’s All for Now

I hope that you enjoyed this Amaretto Coffee Cake with Crumb topping recipe. Enjoy a slice or two with a cup of tea or coffee.

Have a great day friends, thank you for spending part of your day with me.

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Amaretto Cream Cheese Coffee Cake with Crumble Topping

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Amaretto Cream Cheese Coffee Cake, a moist and delicious almond cake with a layer of cream cheese filling and buttery crumb topping.

• Total Time: 0 hours
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

2 1/2 cups flour

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup butter, softened

3 eggs, room temperature

1/4 cup amaretto

2/3 cup buttermilk, room temperature

Filling

2 8 oz. packages cream cheese, room temperature

1/2 cup granulated sugar

1 egg, room temperature

Streusel

1 cup light brown sugar

1/2 cup granulated sugar

1 tsp. cinnamon

1/4 tsp. salt

1 cup butter, melted

2 1/2 cups all purpose flour

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Instructions

Preheat oven to 325 F. Then prepare a 9×13 inch pan or a 10″ springform pan with non-stick cooking spray and line the bottom of the pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, add the dry ingredients, flour, sugar, baking powder, baking soda, and salt and mix on low until combined. 

Then add the softened butter to the flour mixture and mix together. At this point it is a very thick batter.

Add the wet ingredients, the eggs, buttermilk and the amaretto, then mix until smooth and fluffy for about 2 to 3 minutes.

Pour half the batter into the bottom of the prepared pan.

For the filling:

In another large mixing bowl, combine cream cheese, sugar, and egg. Beat until light and fluffy, with an electric mixer about 3-5 minutes.

Spoon the cream cheese mixture over the top of the cake batter.

Spread remaining cake batter evenly over the top of the cheesecake layer. Set aside to make the streusel

Streusel Crumb Topping:

In a separate bowl mix the brown sugar, white sugar, cinnamon, and salt together. Add the melted butter and mix to combine. Add the flour and mix, use your hands or a pastry blender to combine the mixture. I like to use my hands and then squeeze some of the mixture together to make larger crumbs. Sprinkle this mixture over the top of the cake.

Bake at 325 for 50-60 minutes. The center will be set and NOT jiggly when it is finished and fully cooked. Cool on a wire rack completely before serving, the middle with set as it cools.

Notes

Recipe from Call me PMcC

• Author: Elizabeth
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes