coffee cake with cream cheese recipe

Written ByJenny Smyth Posted on
coffee cake with cream cheese recipe
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The Best coffee cake with cream cheese recipe

I’m so excited to share with you my favorite coffee cake with cream cheese recipe. As a busy mom of three, I’m always on the lookout for delicious and easy-to-make treats that my family will love.

This recipe has been a staple in our household for years, and it’s perfect for any occasion – whether it’s a quick breakfast on-the-go, a special treat for the kids after school, or even a sweet dessert for dinner. The best part?

It’s ridiculously easy to make and requires only a few ingredients. Plus, it’s packed with nutrients like fiber, protein, and healthy fats from the cream cheese and nuts.

My family devours this cake in no time, and I know yours will too! I’ve experimented with many different variations over the years, but this classic recipe remains my go-to.

It’s just so versatile – you can serve it as is, or add your own favorite mix-ins like chocolate chips or dried fruit. And let’s be real, who doesn’t love the smell of freshly baked coffee cake wafting from the oven?

It’s like a warm hug in a pan!

Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

4.6 from 1105 votes

A moist and tender coffee cake swirled with a creamy cheesecake filling and topped with a buttery crumb topping. This recipe is perfect for breakfast, brunch, or an afternoon treat with your favorite coffee.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crumb Topping

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces

For the Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9-inch round or square baking pan with butter or nonstick spray, then set it aside.
3Prepare the crumb topping: In a small bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon.
4Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
5Set the bowl aside.
6Make the cream cheese filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer on medium speed until smooth, about 1 minute.
7Add the egg and 1 teaspoon vanilla extract, then beat until fully combined and creamy.
Set aside.
8Prepare the cake batter: In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
9In a large bowl, beat the softened butter and 1 cup granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes.
10Add the eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.
11Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture.
12Mix just until combined after each addition, being careful not to overmix.
13The batter should be thick and smooth.
14Spread half of the cake batter evenly into the prepared pan.
15Spoon the cream cheese filling over the batter, spreading it gently to cover the surface, but leaving a 1/4-inch border around the edges.
16Drop the remaining cake batter in spoonfuls over the cream cheese layer, then carefully spread it to cover as much of the filling as possible.
17Sprinkle the crumb topping evenly over the top of the cake.
18Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center of the cake (avoiding the cream cheese layer) comes out clean.
19Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

🔧Equipment

9-inch round or square baking pan
Electric mixer or whisk
Mixing bowls
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 90mg🧂Sodium: 320mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 6g

📝Notes

For best results, use full-fat cream cheese and sour cream. The cake keeps well covered at room temperature for up to 2 days, or refrigerated for up to 4 days. You can also freeze the cooled cake for up to 1 month; thaw overnight in the refrigerator before serving.

Watch Video Of How Cream Cheese Coffee Cake Works

This coffee cake with cream cheese recipe is truly a classic for a reason – it’s deliciously moist, utterly addictive, and ridiculously easy to make. Plus, it’s packed with nutritious ingredients like nuts and seeds that are perfect for snacking on-the-go or serving at family gatherings.

One of my favorite things about this recipe is how versatile it is – you can serve it as is, or add your own favorite mix-ins like chocolate chips or dried fruit. And when you’re done with this delicious treat?

Simply wrap up any leftovers tightly in plastic wrap or aluminum foil and store them at room temperature for up to 3 days.

❓ Frequently Asked Questions About Cream Cheese Coffee Cake

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe, as it will provide the best texture and structure for the cake. You can also experiment with whole wheat flour or a combination of all-purpose and whole wheat flours for added nutrition.

Q: Can I make this recipe in advance?

Yes, you can make this recipe up to 24 hours in advance. Simply prepare the batter and store it in an airtight container in the refrigerator overnight. When you’re ready to bake, simply pour the batter into your prepared pan and bake as directed.

Q: How do I ensure my cream cheese frosting is smooth and not lumpy?

Make sure to soften your cream cheese at room temperature before making the frosting. This will help prevent any lumps from forming. You can also try beating the cream cheese with an electric mixer until it’s smooth before adding any other ingredients.

Q: Can I substitute the walnuts with another type of nut?

Yes, you can substitute the walnuts with another type of nut like almonds or pecans. Simply chop them up finely before adding them to the batter.

Q: Why do I need to let the cake cool completely before serving?

This is an important step to ensure that the cake is set properly before slicing. If you cut into it too soon, it may fall apart or be difficult to slice cleanly.

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