Cream Cheese Coffee Cake

This recipe yields 1 eggless portion. Coffee and Cream cheese together !! Sounds tempting, right? This recipe is definitely a heads turner.


  • In a bowl, take flour, brown sugar, cinnamon powder and salt together.
  • Now add in unsalted butter and mix using your fingertips to achieve a sandy texture. We need a few small clusters as well.
  • Refrigerate it for 15 – 20 minutes, until further use.

Cream Cheese Batter

  • In a bowl, mix all the ingredients together until smooth and creamy.
  • Keep aside until further use.

Cake Batter

  • Preheat the oven at 180 ̊C (OTG mode: upper rod + lower rod + fan). Grease and line a 6 inch round tin with butterpaper.
  • In a bowl, for buttermilk, mix milk and apple cider vinegar together. Keep aside.
  • In a bowl, sift together flour, baking powder, baking soda, salt and set aside.
  • In another bowl, beat cream cheese, unsalted butter,coffee powder, brown sugar and castor sugar until light and creamy.
  • Now add in curd, vanilla essence to the above mix and combine.
  • Fold the dry ingredients into the creamed butter mixture in three batches, alternating with buttermilk. Start and end with flour mixture while mixing.
  • Now spread half the batter in the prepared tin with a spatula. Then pipe cream cheese batter on top and finally spread the remaining batter over it, evenly.
  • Lastly spread streusel on the top and bake at 180 ̊C (OTG mode: lower rod only) for 40 – 42 minutes or until a toothpick inserted in the centre comes out clean.


  • Once the cake cools down, loosen it’s sides using a palette knife and then demould it.
  • Now dust some icing sugar on the top and finish off by placing blueberries and mint leaves in the centre.