Coffee Cake
User Reviews
4.9
132 reviews
Excellent
Coffee Cake
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This coffee cake is everything I want in a dessert. The soft, buttery cake is layered with a rich cinnamon filling, a creamy cheesecake center, and a sweet streusel topping finished with a smooth vanilla glaze. I make this over and over again for family because every bite is pure comfort.
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Ingredients
Cake:
- 2 1/2 cup all purpose flour
- 1 cup white granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 tsp kosher salt
- 1 cup unsalted butter softened
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Cinnamon Filling:
- 6 tablespoons unsalted butter softened
- 2 tablespoons cinnamon
- 1 cup all purpose flour
- 1 cup packed brown sugar
Cheesecake Layer:
- 2 packages 8oz each full fat cream cheese, softened
- 1/2 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Streusel Topping:
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter melted
- 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
- I have learned that using room-temperature ingredients makes a big difference when baking, especially with cheesecake. Softened cream cheese blends smoothly, creating a creamy filling without lumps. Warm butter creams easily with sugar, making a light and fluffy texture. Room-temperature eggs mix better, helping the cake rise evenly. Even milk at the right temperature prevents butter from clumping, leading to a finer texture and a tender crumb. I always make sure my ingredients are warmed up before mixing because it makes everything come together perfectly.
- Be sure to use a deep 9x13 baking dish or the batter may overflow. I like to place it on a baking sheet just in case.
- I use an offset spatula to smooth the batter. The layers can be tricky, but they do not have to be perfect.
- If I am in a hurry or just want an easier option, I use a box cake mix instead of making it from scratch.
- To measure flour correctly, I use the spoon and level method. This keeps the cake from having too much flour and becoming dense.
- I check if the cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready.
Nutrition Information
Show Details
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
(8%)
Fiber
3g
(12%)
Sugar
68g
(136%)
Vitamin A
265IU
(5%)
Calcium
181mg
(18%)
Iron
4.1mg
(23%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
132 reviews
Excellent
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