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Cream Cheese Coffee Cake I

Cream Cheese Coffee Cake I

MARBALET

MARBALET

Smooth, and full of raisins, chocolate, nuts. SOOO good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
  2. Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
  3. Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
  4. Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.
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Reviews

Renee
4

Renee

7/13/2006

Has good flavor and texture. I used crasins that I soaked in orange juice, and I can't say I got them dry. I did use 1/2 light and 1/2 dark brown sugar in the cake, I won't do that again, it made the cake look burnt on the outside. I sprinkled it powdered sugar. Great way to get rid of yogurt and cream cheese... I was at the verge of throwing out.

WENSMITH
4

WENSMITH

5/18/2005

This is a nice moist cake that's not too sweet, which really brings out the flavor of the fillings. I used salted butter, (omitted the salt) fat-free yogurt, and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn't make any adjustments for that but it turned out great anyway. This is tasty the way it is, but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry.

jharris
4

jharris

5/6/2003

I have to give this a 4 b/c I thought it was pretty good and my boyfriend absolutely loved it, so I compromised! I used choc. chips and light brown sugar and it turned out great! Very easy and looks pretty!

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