Carrot Coffee Cake
A flavorful carrot cake coffee cake hybrid!
Servings: 8
Calories: 576kcal
Ingredients
- 1 tsp 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 lined with parchment paper
- 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: 576kcal | Carbohydrates: 50g | Protein: 12g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 546mg | Potassium: 182mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1215IU | Vitamin C: 1.2mg | Calcium: 232mg | Iron: 2.2mg