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Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

A cozy and easy treat featuring a soft cake bite, tangy cream cheese ribbon, and a buttery crumb top that makes your kitchen smell like a bakery.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 2 cups all-purpose flour Plus extra for dusting the pan
  • 1 cup sugar
  • 1/2 cup unsalted butter Softened
  • 1 cup sour cream or buttermilk Use sour cream for a thicker batter, but buttermilk can be used for a lighter crumb.
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract Optional addition to the batter
For the Cream Cheese Filling
  • 8 ounces cream cheese Softened
  • 1/2 cup sugar
  • 1 large egg
For the Streusel Topping
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold unsalted butter Cubed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter, then add the eggs, sour cream (or buttermilk), and vanilla. Mix well.
  4. Combine the wet ingredients with the dry ingredients until just combined.
Preparing the Cream Cheese Filling
  1. In a bowl, mix the softened cream cheese, sugar, and a single egg until smooth.
Assembling the Cake
  1. Spread half of the cake batter into the prepared pan.
  2. Dollop the cream cheese mixture over the batter and gently spread it close to the edges.
  3. Top with the remaining half of the batter.
  4. Optionally, use a butter knife to create light swirls on the top.
Making the Streusel Topping
  1. In a separate bowl, mix flour, brown sugar, cinnamon, and salt.
  2. Add the cold cubed butter and mix until crumbly.
  3. Sprinkle the streusel over the cake batter.
Baking
  1. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted comes out mostly clean.
Cooling
  1. Let the cake cool in the pan before slicing and serving.

Notes

Store in an airtight container for up to 5 days in the refrigerator. Can also be made a day ahead; flavors improve overnight.