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Swirled with a luscious cheesecake filling and topped with streusel and lots of glaze, this cranberry cheesecake swirl coffee cake is the ultimately impressive holiday breakfast!
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5 from 2 votes

Cranberry Cheesecake Swirl Coffee Cake

Swirled with a luscious cheesecake filling and topped with streusel and lots of glaze, this cranberry cheesecake swirl coffee cake is the ultimately impressive holiday breakfast!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 428kcal

Ingredients

  • COFFEE CAKE BATTER:
  • 2 cups white whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter softened
  • 1 cup coconut sugar or brown sugar
  • 2 large eggs
  • 3/4 cup plain yogurt
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups fresh cranberries
  • 1/2 cup chopped pecans toasted
  • CHEESECAKE FILLING:
  • 4 oz cream cheese softened
  • 2 tablespoons coconut sugar or brown sugar
  • 1 egg yolk
  • STREUSEL:
  • 1/3 cup coconut sugar or brown sugar
  • 1/4 cup chopped pecans
  • 1/4 cup white whole wheat flour
  • 1-1/2 teaspoons ground cinnamon
  • 3 tablespoons melted butter
  • GLAZE:
  • 3/4 cup powdered sugar
  • 1 teaspoon grated orange zest
  • 2-3 tablespoons milk

Instructions

  • Preheat oven to 350F. Lightly grease a 10-in round tube pan and set aside.
  • Make the coffee cake batter: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl with an electric mixer, beat butter and sugar on medium speed until creamy. Beat in eggs, yogurt, buttermilk, and vanilla until smooth. Gently fold flour mixture into liquid until batter is just combined. Fold in cranberries and pecans. Scrape batter into prepared pan and set aside.
  • In a small bowl with a handheld electric mixer, beat cream cheese and sugar until creamy. Beat in egg yolk until smooth. Drop cream cheese mixture by the tablespoon over coffee cake batter. Use a knife to cut through the batter to create swirls. Set aside.
  • In a small bowl, combine all streusel ingredients until crumbly. Evenly sprinkle over coffee cake. Bake coffee cake at 350F 50-55 minutes, or until a toothpick inserted in middle comes out with a moist crumb or two sticking to it. Cool coffee cake on a wire cooling rack.
  • Make the glaze: In a small bowl, whisk sugar, orange zest, and just enough milk to make a drizzling consistency. Once coffee cake has cooled slightly, drizzle glaze over top and let stand 10 minutes to set. Slice coffee cake and ENJOY!

Nutrition

Serving: 1g | Calories: 428kcal | Carbohydrates: 46.9g | Protein: 7.1g | Fat: 25.1g | Saturated Fat: 10.2g | Polyunsaturated Fat: 14.9g | Cholesterol: 58mg | Sodium: 235mg | Fiber: 4.3g | Sugar: 29g