Coffee Cake
User Reviews
4.9
Coffee Cake
Description
The recipe starts by preparing a batter mixing all-purpose flour, sugar, baking soda, baking powder, salt, softened butter, eggs, vanilla, and buttermilk to create a fluffy and tender cake base. A cinnamon filling consisting of butter, cinnamon, flour, and brown sugar is sprinkled over the batter for a fragrant and sweet layer. A separate cheesecake layer made from cream cheese, sugar, eggs, and vanilla brings a creamy, dense contrast to the cake. Finally, a streusel topping made from brown sugar, cinnamon, salt, melted butter, and flour adds a crunchy, sweet finish.
The cake is baked in a deep 13x9 baking dish to contain the layered batter and prevent overflow. The layers bake together to produce a balanced texture with a moist crumb, a creamy center, and a crisp streusel top. Cinnamon and vanilla flavors permeate throughout, offering a classic coffee cake experience. This cake suits breakfast servings, brunch, or as a sweet treat alongside coffee or tea.
Using room-temperature ingredients like cream cheese, butter, eggs, and milk helps achieve a smooth batter and even baking. Measuring flour by the spoon and level method avoids a dense cake. Baking in a deep pan prevents spills, and checking doneness with a toothpick ensures it is perfectly baked. An offset spatula can help smooth batter and layers during assembly.
Ingredients
Cake:
- 2 1/2 cup all-purpose flour
- 1 cup granulated sugar white
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 tsp kosher salt
- 1 cup butter softened, unsalted
- 3 egg room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Cinnamon Filling:
- 6 tablespoons butter softened, unsalted
- 2 tablespoons cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar packed
Cheesecake Layer:
- 2 packages 8oz each full fat cream cheese, softened
- 1/2 cup granulated sugar white
- 2 egg
- 1 teaspoon vanilla extract
Streusel Topping:
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup butter melted, unsalted
- 2 cups all-purpose flour
Glaze:
- 1 cup powdered sugar
- 2 - 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Cake:
- Grease and dust with flour in a 13x9 baking dish and set aside. Make sure you use a deep pan; otherwise, the batter will overflow in the oven. This is very important.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
- Using an electric hand or stand mixer, beat softened butter into the flour mixture until it is combined and crumbly.
- Add eggs, vanilla, and buttermilk and beat until thoroughly combined; the mixture should be fluffy.
- Pour the batter into the prepared baking dish and spread it evenly.
Cinnamon Filling:
- Mix the softened butter, flour, sugar, and cinnamon in a small bowl using a fork until soft crumbs form.
- Sprinkle the cinnamon evenly over the cake batter. Set aside.
Cheesecake Layer:
- In a large mixing bowl, beat cream cheese; once creamy, beat it in sugar.
- Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
- Scoop the cheesecake filling over the cinnamon filling and, using a spatula, spread it evenly.
Streusel Topping:
- In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
- Once the butter is thoroughly combined, add the flour and mix with a fork or using your hands until thoroughly combined.
- Sprinkle streusel topping over the cheesecake layer until evenly distributed.
Bake:
- Bake cake in a 350-degree oven for about 60-75 minutes, until fully cooked. Do the toothpick test! No raw cake batter should come up!
- Cool completely, and then refrigerate it for 3-4 hours for the cheesecake layer to settle fully before serving.
Glaze:
- Add the powdered sugar to a medium bowl. Add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick, add one more tablespoon of milk. I like the glaze on the thicker side yet pourable, so it will look white and shiny, not transparent.
- Use a fork or spoon to drizzle the icing over the cake.
- Slice and serve!
Notes
- Bring all ingredients, especially cream cheese, butter, eggs, and milk, to room temperature for smoother mixing and better texture.
- Use a deep 13x9 baking dish to avoid overflow and place it on a baking sheet as a precaution.
- Use an offset spatula to evenly smooth the batter and layers for best results.
- Measure flour using the spoon and level method to prevent dense cake texture.
- Check cake doneness by inserting a toothpick in the center; it should come out clean.
- For convenience, a box cake mix can substitute the scratch batter with some adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 476kcal | 24% |
| Carbohydrates | 105g | 35% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 204mg | 9% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 68g | 136% |
| Vitamin A | 265IU | 5% |
| Calcium | 181mg | 18% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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