Cinnamon Cheese Coffee Cake
Indulge in the ultimate breakfast treat with this Cinnamon Cheese Coffee Cake, a rich and comforting blend of flavors that’s perfect for any occasion. This moist, tender coffee cake features a luscious cream cheese filling nestled between layers of spiced cinnamon batter, creating a deliciously creamy surprise in every bite. Topped with the optional crunch of toasted pecans or walnuts, this decadent dessert is as versatile as it is irresistible. Easy to prepare with simple pantry staples like flour, sugar, and buttermilk, this coffee cake comes together in just an hour, making it ideal for brunch gatherings, holiday mornings, or even a weekday treat. Serve it slightly warm to enhance the creamy center, and pair it with your favorite cup of coffee for the perfect start to your day.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.75 cup unsalted butter, melted
- 1 cup buttermilk
- 1 large egg
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 2 teaspoons vanilla extract
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Add the melted butter, buttermilk, and egg to the dry ingredients. Mix until just combined to form a smooth, thick batter. Set aside.
In a separate medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside to use as the cream cheese filling.
Pour half of the cake batter into the prepared baking dish, spreading it out evenly with a spatula.
Spoon the cream cheese mixture over the batter, spreading it gently to create an even layer.
Top the cream cheese layer with the remaining cake batter, gently spreading to cover the filling completely.
If using nuts, sprinkle the chopped pecans or walnuts over the top of the cake.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs.
Allow the cake to cool in the pan for 15–20 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 647.7 g | 236% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 397.4 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 766 mg | 59% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
