Why You’ll Love This Recipe
Cream Coffee Cake offers the perfect combination of textures and flavors. The moist, tender cake pairs beautifully with the creamy filling and sweet, spiced streusel topping. It’s easy enough to make on a weekend morning yet elegant enough for special occasions. The addition of cream cheese adds a luxurious twist to the classic coffee cake, elevating it from simple to unforgettable.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1 cup brown sugar (for streusel)
- 1 tablespoon ground cinnamon (for streusel)
- ½ cup chopped walnuts or pecans (optional for streusel)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Mix in the eggs one at a time, then add the sour cream and vanilla extract, blending well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
- For the streusel topping, mix the brown sugar, cinnamon, and chopped nuts (if using) in a small bowl.
- Pour half of the batter into the prepared pan and spread evenly.
- Layer the cream cheese filling over the batter, then sprinkle with a portion of the streusel.
- Spoon the remaining batter over the filling and spread evenly.
- Top with the remaining streusel.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.
Servings and timing
- Servings: 12
- Prep time: 13 minutes
- Cook time: 45 minutes
- Total time: 58 minutes
Variations
- Nut-Free: Omit the nuts in the streusel for a simpler version.
- Berry Twist: Add a layer of fresh or frozen berries on top of the cream cheese for a fruity variation.
- Chocolate Version: Mix mini chocolate chips into the batter or the cream cheese layer.
- Spiced Up: Add a pinch of nutmeg or cloves to the streusel for deeper spice flavor.
- Glaze It: Drizzle a simple powdered sugar glaze over the cooled cake for an extra touch of sweetness.
Storage/reheating
- Storage: Store the coffee cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm slices in the microwave for 15–20 seconds or in a low oven until heated through.
FAQs
Can I make this coffee cake ahead of time?
Yes, it’s perfect for baking a day ahead and storing in the fridge or at room temperature.
Is it okay to skip the cream cheese filling?
Yes, but the cream cheese adds richness and flavor that elevates the cake.
Can I use Greek yogurt instead of sour cream?
Absolutely, Greek yogurt is a great substitute and will still provide the moisture needed.
What type of nuts work best in the streusel?
Walnuts and pecans are classic choices, but almonds or hazelnuts also work well.
Can I add fruit to the filling?
Yes, sliced strawberries or blueberries layer beautifully with the cream cheese.
Do I need to use a stand mixer?
A hand mixer or even mixing by hand with a sturdy spoon will work fine.
Why is my streusel sinking into the batter?
If the batter is too thin, the streusel may sink. Ensure your batter has a thicker consistency.
Can I bake this in a bundt pan?
Yes, but adjust the baking time and ensure the pan is well-greased.
How do I get a moist coffee cake?
Don’t overmix the batter and don’t overbake—remove from the oven as soon as a toothpick comes out clean.
Can this be made gluten-free?
Yes, use a 1-to-1 gluten-free flour blend in place of all-purpose flour.
Conclusion
This Cream Coffee Cake is more than just a morning treat—it’s a bakery-worthy dessert layered with sweet, creamy goodness and finished with a perfect cinnamon crunch. Easy to make and endlessly versatile, it’s a recipe you’ll turn to whenever you need something comforting, indulgent, and crowd-pleasing. Whether served warm with coffee or as a chilled dessert, it’s sure to become a household favorite.
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Cream Coffee Cake: An Amazing Ultimate Recipe
- Total Time: 58 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Cream Coffee Cake is a rich, indulgent dessert layered with a velvety cream cheese center and topped with a crunchy cinnamon streusel. It’s the ultimate coffee cake for breakfast, brunch, or dessert.
Ingredients
2 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup sour cream
2 large eggs
½ teaspoon vanilla extract
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract (for filling)
1 cup brown sugar (for streusel)
1 tablespoon ground cinnamon (for streusel)
½ cup chopped walnuts or pecans (optional for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Mix in the eggs one at a time, then add the sour cream and vanilla extract, blending well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
- For the streusel topping, mix the brown sugar, cinnamon, and chopped nuts (if using) in a small bowl.
- Pour half of the batter into the prepared pan and spread evenly.
- Layer the cream cheese filling over the batter, then sprinkle with a portion of the streusel.
- Spoon the remaining batter over the filling and spread evenly.
- Top with the remaining streusel.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.
Notes
Substitute Greek yogurt for sour cream if needed.
Add mini chocolate chips or fresh berries for variation.
Omit nuts in the streusel for a nut-free version.
Drizzle a powdered sugar glaze over the cooled cake for added sweetness.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months.
- Prep Time: 13 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
