Cream Cheese Coffee Cake Recipe
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5.0
3 reviews
Excellent
Cream Cheese Coffee Cake Recipe
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Thick Cream Cheese Coffee Cake has a layer of cheesecake and is topped with a crunchy Cinnamon Streusel. You'll love the moist texture with ribbon of cream cheese!
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Ingredients
For the Cake:
- 2 ½ cup all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup buttermilk
For the Filling:
- 2 packages cream cheese, softened 8 ounce each
- ½ cup granulated sugar
- 1 large egg
For the Streusel:
- 1 cup light brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon 1/4 tsp kosher salt
- 1 cup unsalted butter melted
- 3 cups all purpose flour
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Instructions
- For the cake, grease and flour a 13x9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy! Pour half the batter into baking dish, spreading evenly.
- In a separate mixing bowl, beat cream cheese with sugar and egg until light and fluffy, about 3-5 minutes. Pour over batter. Top with remaining half of cake batter.
- For the topping, mix sugars with cinnamon and salt. Add in butter and combine fully. Add flour and mix with hands until fully combined.
- Pour crumb topping over batter, sprinkling with hands until evenly distributed.
- Bake cake in a 325 degree oven for about 45 minutes, until fully cooked. Cool completely and serve.
Notes
- You can use a 13×9 baking pan or two 9-inch cake pans. They will use the same oven temperature and baking time.
- You can use a 13×9 baking pan or two 9-inch cake pans. They will use the same oven temperature and baking time.
- Be sure to let the butter and cream cheese soften at room temperature before you make this recipe.
- Be sure to let the butter and cream cheese soften at room temperature before you make this recipe.
- Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer.
- Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer.
- The second layer of cake batter that goes on top of the sprinkled streusel can just be spooned on. It doesn’t need to be spread out.
- The second layer of cake batter that goes on top of the sprinkled streusel can just be spooned on. It doesn’t need to be spread out.
- Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
- Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
- For added delicious flavor, whip up an easy icing to drizzle over the top!
- Once cooled, store the coffee cake in an airtight container in the refrigerator for up to 1 week.
- See blog post for more recipe tips and tricks.
Nutrition Information
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Serving
1slice
Calories
505kcal
(25%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
8g
Cholesterol
104mg
(35%)
Sodium
161mg
(7%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 505kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 104mg | 35% |
| Sodium | 161mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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