Carrot Coffee Cake
Carrot cake meets coffee cake, and together they are a beautifully tasty concoction you won't be able to resist. A delicious carrot cake base, cream cheese center, and crumb topping.
Ingredients
- Shortening to grease pan
Cake Layer
- 2 1/4 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tsp nutmeg
- 1 Tbs cinnamon
- 3/4 cup unsalted butter
- 1 large egg beaten
- 3/4 cup sour cream
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup grated or finely chopped, carrot pieces
Cream Cheese Filling
- 1 egg beaten
- 1/4 -1/2 cup sugar depending on how sweet you want it, 1/4 works great for me
- 8 ounces cream cheese
- 1/4 cup pineapple preserves optional
Instructions
- Preheat oven to 350 degrees
- Grease a 9 inch springform or round cake pan
- In a large bowl combine flour and sugar, cinnamon, and nutmeg
- Cut in butter and using 2 forks or a pastry cutter, form crumb mixture. (Cut until mixture resembles fine crumbs)
- Reserve 1 cup of crumb topping, and set aside
- To the rest of the mixture add in eg, sour cream, salt, baking powder, baking soda, and carrots. Mix well.
- Spread over the bottom of prepared pan, and up the sides. The batter is thick, just press it where you want it, and form a bit of a well to hold cream cheese filling.
- In a separate bowl combine cream cheese , sugar, and beaten egg.
- Pour into the well you formed.
- If using them, spoon preserves over the cream cheese as evenly as possible.
- Spread reserved crumb mixture over the top of the cake, distributing evenly.
- Bake for 45 minutes to 55 mins (may need an hour if carrots are super wet), test doneness with toothpick inserted in center.
- Cool for at least 30 minutes, preferably overnight in the fridge.
Nutrition
Calories: 571kcalCarbohydrates: 50gProtein: 12gFat: 36gSaturated Fat: 22gCholesterol: 140mgSodium: 536mgPotassium: 176mgFiber: 2gSugar: 20gVitamin A: 1214IUVitamin C: 1mgCalcium: 230mgIron: 2mg