The Ultimate Coffee Cake

Print Friendly and PDF

Ingredients for Cream Cheese topping:
1 8 oz. package cream cheese (room temperature)
1/2 cup sugar
1 large egg (I didn't have another egg, so I used 1/4 cup of yogurt...a great substitution for an egg.

  1. Beat all ingredients together and place mixture in a cake decorating piping bag (You can purchase these bags at Walmart or use a plastic freezer bag. (Make sure you seal the top and when ready to use, just cut off one corner of the bag and pipe onto the cake batter).
  2. Set aside until your cake mixture is made. 
  3. Also fill another cake decorating piping bag, or plastic freezer bag with raspberry filling and seal the top until ready to use.
Ingredients for Sugar Crunch Topping:
1/4 c. sugar
1/4 c. brown sugar
2-3 T. flour
3 T. very cold butter

  1. Mix the sugar, brown sugar, and flour in a small bowl.
  2. Cut in the butter until you can squeeze it and it stays together.
  3. Place in refrigerator until needed.

Ingredients for Cake:
1 yellow or white cake mix
1 sm. pkg. vanilla instant pudding
3/4 cup oil
3/4 cup water
4 eggs (1 at a time, mixing between each egg addition)
 - Add ingredients in the order they are written and then beat for 8 minutes. (Yes, 8 minutes)
Then add:
1 tsp. vanilla
1 tsp. butter flavored extract (I used almond) I like the taste better
 - Then beat for 3 more minutes (Yes, 3 more minutes)

Instructions for Cake:
  1. Preheat oven to 350 degrees
  2. Grease and flour a springform pan and set aside until your cake mixture is done.
  3. Pour the cake mixture into the springform pan. If using a small springform pan only fill to half. Use the remaining batter for cupcakes.
  4. Take piping bag of cream cheese and start making a spiral all away around the cake. Then take the piping bag filled with raspberry filling and make another spiral around the cream cheese mixture.
  5. Bake for 50-60 minutes or until toothpick inserted comes out clean. Note: After 10 minutes of baking pull cake out of oven and sprinkle with the sugar mixture from the refrigerator on top of cake and finish baking.
  6. If the top is browning too fast, lay a piece of aluminum foil on top. This cake is dense and needs more time in the oven rather than less.