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4.9 from 132 votes

Coffee Cake

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 16 servings
Calories: 476 kcal
Course: Dessert , Breakfast
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
  3. Using an electric hand or stand mixer, beat softened butter into the flour mixture until it is combined and crumbly.
  4. Add eggs, vanilla, and buttermilk and beat until thoroughly combined; the mixture should be fluffy.
  5. Pour the batter into the prepared baking dish and spread it evenly.
Cinnamon Filling:
  1. Mix the softened butter, flour, sugar, and cinnamon in a small bowl using a fork until soft crumbs form.
  2. Sprinkle the cinnamon evenly over the cake batter. Set aside.
Cheesecake Layer:
  1. In a large mixing bowl, beat cream cheese; once creamy, beat it in sugar.
  2. Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
  3. Scoop the cheesecake filling over the cinnamon filling and, using a spatula, spread it evenly.
Streusel Topping:
  1. In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
  2. Once the butter is thoroughly combined, add the flour and mix with a fork or using your hands until thoroughly combined.
  3. Sprinkle streusel topping over the cheesecake layer until evenly distributed.
Bake:
  1. 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!
  2. Cool completely, and then refrigerate it for 3-4 hours for the cheesecake layer to settle fully before serving.
Glaze:
  1. 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.
  2. Use a fork or spoon to drizzle the icing over the cake.
  3. 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

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

% 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.