This Cream Cheese Coffee Cake is moist, tender, and layered with a creamy cheesecake filling and buttery cinnamon streusel topping. Perfect for breakfast, brunch, or dessert with coffee or tea.
⏱ Prep Time
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Prep: 20 minutes
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Bake: 45–50 minutes
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Cool: 30 minutes
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Total: ~1 hour 40 minutes
Servings: 10–12 slices
🍳 Equipment
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9×9-inch baking pan
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Mixing bowls
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Electric mixer
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Whisk
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Spatula
🥘 Ingredients
🧁 Cake Batter
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2 cups all-purpose flour
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1 cup sugar
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½ cup unsalted butter, softened
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2 large eggs
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1 cup sour cream (or yogurt)
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1 tsp vanilla extract
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
🧀 Cream Cheese Filling
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8 oz (225g) cream cheese, softened
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¼ cup sugar
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1 egg
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½ tsp vanilla extract
🍂 Cinnamon Streusel Topping
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½ cup brown sugar
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½ cup all-purpose flour
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1 tsp cinnamon
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¼ cup melted butter
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½ cup chopped nuts (optional)
👩🍳 Instructions
Step 1: Preheat
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Preheat oven to 350°F (175°C).
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Grease and line the baking pan with parchment paper.
Step 2: Make Streusel
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Mix brown sugar, flour, cinnamon, and melted butter until crumbly.
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Stir in nuts if using.
Step 3: Cream Cheese Layer
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Beat cream cheese and sugar until smooth.
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Add egg and vanilla; mix well.
Step 4: Make Cake Batter
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Cream butter and sugar until fluffy.
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Beat in eggs and vanilla.
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Mix flour, baking powder, baking soda, and salt separately.
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Alternate adding dry ingredients and sour cream until smooth.
Step 5: Assemble
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Spread half the batter in the pan.
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Add cream cheese layer evenly.
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Spread remaining batter on top.
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Sprinkle streusel topping generously.
Step 6: Bake
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Bake for 45–50 minutes until a toothpick comes out clean.
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Cool before slicing.
🍽 Flavor & Texture
✔ Moist vanilla cake
✔ Creamy cheesecake middle
✔ Crunchy cinnamon crumb topping
✔ Perfect balance of sweet and rich
⭐ Tips & Variations
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Extra cinnamon swirl: Add cinnamon sugar between layers.
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Glaze: Drizzle powdered sugar glaze on top after cooling.
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Blueberry coffee cake: Add fresh blueberries to batter.
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Low sugar: Use monk fruit or erythritol sweetener.
📊 Nutrition Facts (Approx per slice)
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Calories: 420
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Fat: 24g
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Carbs: 45g
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Protein: 7g