Nut Bread Coffee Cake

A shortcut coffee cake: a boxed nut bread mix layered with a sweet cream cheese and vanilla filling and baked in a loaf pan.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Nut Bread Coffee Cake, photo coming soon
  • Prep 15 min
  • Total 15 min
  • Yield 1 loaf

Jump to: Ingredients | Instructions | Tips | Print recipe

This is one of Sandra Mills's clever shortcuts. Any boxed nut bread mix becomes a coffee cake when half the batter goes into the pan, a creamy layer of sweetened cream cheese and vanilla goes on top, and the rest of the batter covers it.

It bakes according to the directions on the box and slices into pretty layered pieces.

Ingredients

Bread

  • 1 box nut bread mix, plus the ingredients listed on the box

Cheese filling

  • 6 ounces cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. Make the batter. Make the nut bread mix according to the directions on the box.
  2. Make the filling. Cream the cream cheese, sugar, egg and vanilla in a mixer.
  3. Layer. Pour half of the batter into a loaf pan. Pour in the cream cheese mixture, then pour the rest of the batter on top.
  4. Bake. Bake according to the directions on the box.

Tips

  • Allow a few extra minutes beyond the box time because of the filling; test with a toothpick in the bread part, not the cheese layer.
  • Soften the cream cheese first so the filling is smooth.

More breads and rolls

All breads and rolls | All recipes | Cooking guide and safe temperatures