Cream Cheese Coffee Cake
It’s all full of gooey yumminess …
Cream Cheese Coffee Cake!
This cake is SO good! My mom got the recipe from a neighbor when I was a wee little girl (yes I said wee). It’s had many names through the years and in our family we always referred to it as Columbus Cake. No idea why. Maybe it was all the rave in Columbus, GA during the 60’s and 70’s. But what I do know is that our friends lived in Columbus, GA for a while so maybe it was where she first heard of this Cake.
My brother and I would frequently beg for mom to make this dessert. My favorite part is the CORNER piece where it’s slightly chewy, gorgeous! I have been known to be fairly cranky if you touch my corner piece. Touch it and things could get messy *mine mine mine* 😉
Goodness me! Do you see that drool worthy gooey top??? It’s mighty good stuff! Cream Cheese. POWDERED SUGAR. Heaven.
My tip for the week concerning mixers and dry ingredients … especially powdered sugar … would be to use a “splash guard” around the top of the bowl when you first turn on the mixer! (That goes not just for this recipe but any recipe.)
Okay, so I have to ‘fess up here, and yes I’m speaking out of experience. LOL. Picture a cloud of powdered sugar rising up from the depths of the mixing bowl slapping me in the face, leaving it’s bright white mark not just on me but the entire general vicinity. I looked like a Mime artist and my black shirt, wasn’t exactly black anymore. Thankfully I didn’t inhale! At least those around me got a good laugh at my expense.
If you survive and come out of the kitchen unscathed, unlike me, then such a treat awaits! The golden cake like crust with a luscious baked cream cheese topping then dusted with powdered sugar (be careful of that stuff and DON’T inhale!). Serve it up with your favorite coffee or tea (best at room temperature) and enjoy every morsel.
Cream Cheese Coffee Cake
Enjoy this delicious Cream Cheese Coffee Cake! With a golden cake like crust and a luscious baked cream cheese topping finally dusted with powdered sugar.
Bottom Cake Layer
- 1 box Yellow Cake Mix
- 1/2 cup Unsalted Butter or Margarine, melted and cooled
- 2 Eggs, slightly beaten
Top Cake Layer
- 8 oz Cream Cheese, softened
- 2 Eggs
- 16 oz (1 lb) Powdered Sugar, reserve back 1 Tbls to use on top.
- Preheat oven to 350F. Grease and Flour either a rectangle 8 1/2 x 11 or 9 x 13 baking dish. (Do not use a smaller size or it will not bake as well)
- In large bowl, mix together Cake Mix, melted Butter and beaten Eggs until it's a stiff batter.
- Spoon out and spread in prepared Baking Dish.
- In large bowl, mix together the softened Cream Cheese, Eggs and all but 1 Tablespoon of the Powdered Sugar. (Add Powdered Sugar 1 cup at time until well blended.)
- Spread over bottom layer.
- Bake in preheated oven for 30 - 40 minutes until lightly golden brown and started to slightly crack on top.
- Remove from oven and let cool for at least 20 minutes.
- Sift remaining 1 Tablespoon of Powdered Sugar over top of cake.
- Can be kept covered up to 5 days at room temperature or refrigerated. Serve at room temperature or warm.
Tip: Taste wonderful with fresh berries scattered over top too!
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
I love these! This dessert is called chess squares. I grew up in Memphis & we had these often. So good!
Thank You Nancy!!! It’s one of those recipes that had an ever changing name when I was growing up 🙂 I’m so glad to know the name now, lol!