Cream Cheese Coffee Cake Recipe
Cream cheese coffee cake is a moist and tender coffee cake filled with a layer of decadent cream cheese. This coffee cake with cream cheese is topped with a classic buttery, crunchy streusel that is the perfect complement to the creamy filling. Make this classic cream cheese filled coffee cake for a wonderfully delicious weekend of holiday breakfast or brunch.
Equipment
- 1 parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Coffee Cake Streusel
- 1¼ cups (150 g) all purpose flour
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- ¼ teaspoon salt
- 6 - 8 tablespoons (85 - 113 g) unsalted butter, melted
Cream Cheese Filling
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (100 g) sugar
Coffee Cake
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoons baking soda
- ½ teaspoon salt
- 2 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 g) sour cream, room temperature
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of a 9-inch springform pan with parchment paper. Set aside for now.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar and salt for the streusel topping. Using a fork, mix in a couple tablespoons (30 ml) of melted butter at a time until a sand like texture develops. There will be a few bigger crumbs, but most should be smaller pieces. Place the bowl in the fridge until the coffee cake is ready for topping.1¼ cups (150 g) all purpose flour, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, ¼ teaspoon salt, 6 - 8 tablespoons (85 - 113 g) unsalted butter, melted
- Make the cream cheese filling by mixing the softened cream cheese with sugar until well combined. Set aside at room temperature while making the coffee cake.8 oz. (226 g) cream cheese, room temperature, ½ cup (100 g) sugar
- In a medium bowl whisk the all purpose flour, baking powder, baking soda and salt together until well combined. Set aside for now.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ¼ teaspoons baking soda, ½ teaspoon salt
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, cream in the eggs and vanilla extract until smooth and well combined. Alternating dry ingredients and sour cream, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the sour cream. Repeat until all the ingredients are just combined.2 cup (200 g) granulated sugar, ½ cup (113 g) unsalted butter, room temperature, 3 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (240 g) sour cream, room temperature
- Evenly spread ½ of the prepared coffee cake into the prepared pan. Top the cake batter with all of the cream cheese filling. Top the cream cheese filling with the remaining coffee cake batter. Top the coffee cake batter with the streusel, making sure to break any extra large pieces.
- Bake the coffee cake for 50 - 65 minutes or until a toothpick inserted into the center of the creamy coffee cake comes out clean or with a few moist crumbs. Cool the coffee cake in the pan for 20 minutes. Gently release the ring of the springform pan. Cool the coffee cake for another 30 - 60 minutes. Top with powdered sugar or a glaze, slice and enjoy!
Notes
Store: Place the slices of the cream cheese coffee cake in an airtight container in the fridge for up to 5 days.
See the Variations section of the blog post to make this cream cheese coffee cake with berries or as lemon cream cheese coffee cake.
This recipe can also be made in a 9 x 9 inch pan.
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