Quick Cream Cheese Breakfast Cake – a delicious recipe with butter, sugar, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400u00b0. Beat butter and 1/2 cup sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2
Combine flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3
Pour batter into a lightly greased 9-inch round cake pan. Stir together cream cheese and 1 Tbsp. sugar. Dollop cream cheese mixture, 1 tsp. at a time, over batter. and top with Streusel.
4
Bake at 400u00b0 for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Drizzle with Vanilla Glaze, if desired.
707
kcal
Calories
37
g
Fat
79
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup sugar, 2 large eggs, 2 cups all-purpose flour, and more.
Yes, Quick Cream Cheese Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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