This cream cheese coffee cake combines rich, tangy cream cheese filling with tender cake layers and a buttery streusel topping. Perfect for weekend brunches, special occasions, or whenever you want to treat yourself to something extraordinary, this recipe delivers bakery-quality results right from your home kitchen.
Ingredients
For the Cake Base:
- 3 cups (375g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1 teaspoon (6g) salt
- 1/2 cup (115g) butter, softened
- 3/4 cup (150g) granulated sugar
- 4 large eggs
- 2 teaspoons (10ml) vanilla extract
- 8 oz (240ml) sour cream
For the Cream Cheese Filling:
- 16 oz (450g) cream cheese, softened (two 8 oz packages)
- 1/3 cup (65g) granulated sugar
- 2 1/2 teaspoons (12ml) vanilla extract
- 1 large egg
For the Streusel Topping:
- 1/3 cup (40g) all-purpose flour
- 1/3 cup (70g) brown sugar, packed
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon (1g) cardamom (optional)
- Pinch of salt
- 4 tablespoons (60g) cold butter, cubed
Instructions
Preparation (15 minutes)
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23x33cm) baking dish thoroughly with butter or cooking spray.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside this dry mixture.
Making the Cake Batter (10 minutes)
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to prevent a tough cake texture.
- Fold in the sour cream using a spatula until the batter is smooth and uniform.
Preparing the Cream Cheese Filling (5 minutes)
- In a separate bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps.
- Add the granulated sugar, vanilla extract, and egg to the cream cheese. Mix until well combined and creamy.
Creating the Streusel Topping (5 minutes)
- In a small bowl, combine flour, brown sugar, granulated sugar, cardamom (if using), and salt.
- Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some larger butter pieces remaining.
Assembly and Baking (45-50 minutes)
- Pour half of the cake batter into the prepared baking dish, spreading it evenly with a spatula.
- Dollop the cream cheese filling over the batter layer, then gently spread it to cover most of the surface, leaving small gaps for a marbled effect.
- Top with the remaining cake batter, spreading it carefully to cover the cream cheese layer.
- Using a knife, create gentle swirls through the layers to create a marbled pattern. Don’t overmix.
- Evenly sprinkle the streusel topping over the entire surface of the cake.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cooling and Serving
- Allow the coffee cake to cool completely in the pan for at least 2 hours before slicing. This cooling time helps the layers set properly.
- Cut into squares and serve at room temperature or slightly warmed.
Nutritional Information
Prep Time: 35 minutes
Bake Time: 45 minutes
Total Time: 1 hour 20 minutes (plus cooling time)
Servings: 12 generous portions
Per Serving (approximate):
- Calories: 485
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 145mg
- Sodium: 420mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugars: 32g
- Protein: 9g
Recipe Variations and Substitutions
Flavor Variations
Lemon Cream Cheese Coffee Cake: Add 2 tablespoons of fresh lemon zest to the cream cheese filling and 1 tablespoon to the cake batter for a bright citrus twist.
Cinnamon Spice Version: Replace cardamom in the streusel with 1 teaspoon ground cinnamon and add 1/2 teaspoon cinnamon to the cake batter.
Berry Swirl Coffee Cake: Fold 1 cup of fresh or frozen blueberries or chopped strawberries into the cake batter before assembly.
Ingredient Substitutions
For Lower Fat Options: Replace sour cream with Greek yogurt and use reduced-fat cream cheese, though texture will be slightly different.
Dairy-Free Alternative: Use plant-based butter, dairy-free cream cheese, and coconut cream instead of sour cream.
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend, ensuring it contains xanthan gum.
Sugar Alternatives: Replace granulated sugar with coconut sugar or reduce sugar by 1/4 cup and add 2 tablespoons of honey to the wet ingredients.
Storage and Make-Ahead Tips
This cream cheese coffee cake stays fresh covered at room temperature for up to 3 days or refrigerated for up to 1 week. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months.
The cake can be assembled the night before baking. Cover tightly with plastic wrap and refrigerate overnight, then add the streusel topping and bake as directed, adding 5-10 minutes to the baking time if needed.
Frequently Asked Questions
Can I use a different pan size for this coffee cake? Yes, you can use two 9-inch round pans or a tube pan, but adjust baking time accordingly. Round pans may need 35-40 minutes, while a tube pan might require 50-55 minutes. Always test with a toothpick for doneness.
Why is my cream cheese filling lumpy? Lumpy filling occurs when the cream cheese isn’t properly softened. Remove cream cheese from refrigeration 2-3 hours before baking, or soften quickly by microwaving in 15-second intervals until pliable but not melted.
How do I prevent the cake from being too dense? Avoid overmixing the batter once flour is added, as this develops gluten and creates a tough texture. Mix just until ingredients are combined, and fold in sour cream gently by hand rather than using an electric mixer.
Can I make this coffee cake without the streusel topping? Absolutely! The cake is delicious without streusel. You can dust the top with powdered sugar after cooling, or create a simple glaze using powdered sugar, milk, and vanilla extract.
What’s the best way to achieve clean slices? Use a sharp knife wiped clean between cuts, and ensure the cake is completely cooled before slicing. For extra neat presentation, refrigerate the cooled cake for 30 minutes before cutting, which helps firm up the cream cheese layer.
This cream cheese coffee cake represents the perfect balance of indulgent flavors and textures that make it suitable for everything from casual weekend breakfasts to elegant brunch gatherings. The combination of tangy cream cheese, tender cake, and buttery streusel creates a memorable dessert that guests will request again and again.
