Cream Cheese Coffee Cake – Czech Tvarohový koláč
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Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
-
Servings
12 slices
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Calories
316 kcal
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Cuisine
Czech
Cream Cheese Coffee Cake – Czech Tvarohový koláč
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Here's a delicious Czech cream cheese coffee cake recipe, known as "Tvarohový koláč." While not entirely traditional, it will surprise you with its juiciness and great taste.
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Ingredients
For the crumble part:
- 2 cups all-purpose flour
- 1 ⅓ sticks unsalted butter
- 1 ¼ cups powdered sugar
Cream cheese filling:
- 18 ounces farmer's cheese in Czech, Tvaroh
- 1 cup milk
- 2 medium eggs
- ½ teaspoon vanilla paste (or vanilla extract)
- 2 Tablespoons powdered sugar
Misc.
- 2 cups fresh strawberries sliced
- ½ Tablespoon butter to grease the baking sheet
- 2 Tablespoon sifted breadcrumbs to dust the baking sheet
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Instructions
- First, grease a baking tray with ½ Tablespoon butter, then dust it with 2 Tablespoon sifted breadcrumbs. Preheat the oven to 360 °F.
- Place 18 ounces farmer's cheese in a bowl and add 2 Tablespoons powdered sugar, ½ teaspoon vanilla paste, and 2 medium eggs. Mix by hand, gradually adding 1 cup milk until a creamy, semi-liquid mixture forms. Finally, beat the mixture briefly with an electric mixer on low speed to remove any lumps.
- In another bowl, mix 2 cups all-purpose flour and 1 ¼ cups powdered sugar, then add 1 ⅓ sticks unsalted butter. Use your fingers to work it into loose crumbs. Pour about ⅔ of the crumbs into the prepared baking tray, spreading them evenly across the bottom.
- Carefully pour the cream cheese filling over the entire surface, smoothing the top. Cover the cheese filling with pieces of 2 cups fresh strawberries.
- Finally, evenly sprinkle the remaining ⅓ of the crumbs over the top of the cake.
- Bake in the preheated oven for about 40-50 minutes, until the center of the cake is firm. When you gently touch the center with your finger, it should feel slightly springy, not runny.
- Let the baked cake cool slowly in a slightly open oven for at least an hour. After that, remove it to the kitchen counter and let it cool completely before cutting.
Notes
- SERVING:
- STORAGE:
- EQUIPMENT:
- The basic recipe makes about 12-15 slices.
- SERVING: Cut the cooled cake into slices about 3 inches in size. Serve on a dessert plate with a cup of coffee or tea.
- STORAGE: Let the remaining cake cool completely, cut into slices, and place in an airtight container. Store in the refrigerator where it will keep for up to 5 days.
- EQUIPMENT: I baked the cake from the basic recipe on a 10x12 inch (25x30 cm) baking tray with higher rims.
- According to this recipe, warm coffee cake tends to fall apart, so it's better to eat it with a dessert spoon. Once cooled, the cake holds together well. The temperature doesn't affect the flavor, and it tastes great every time!
Nutrition Information
Show Details
Calories
316kcal
(16%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
73mg
(24%)
Sodium
198mg
(8%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
418IU
(8%)
Vitamin C
14mg
(16%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 198mg | 8% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 14mg | 16% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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