Cream Cheese Coffee Cake with Cinnamon Streusel
Indulge in the perfect harmony of flavors and textures with this Cream Cheese Coffee Cake with Cinnamon Streusel. This decadent treat features a moist, buttery cake layered with creamy, tangy cream cheese filling, all crowned with a crumbly cinnamon streusel topping that’s irresistibly spiced. With hints of vanilla and optional crunchy pecans or walnuts for extra depth, this coffee cake is as visually stunning as it is delicious. Perfect for brunches, special occasions, or simply pairing with your favorite cup of coffee, it’s easy to prepare in under an hour and serves twelve generously. Whether hosting a crowd or enjoying a quiet morning, this coffee cake will quickly become your go-to comfort dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 0.75 cup Unsalted butter (softened)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Sour cream
- 1.5 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.5 cup Powdered sugar
- 2 teaspoons Ground cinnamon
- 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 springform pan.
In a medium bowl, mix the streusel by combining 1 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 cup of softened butter, 2 teaspoons of ground cinnamon, and 1/2 cup of chopped pecans or walnuts if using. Use your fingers or a fork to create a crumbly texture. Set aside.
In a large bowl, sift together 1 1/2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
In another bowl, beat together 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Set the batter aside.
In a separate bowl, beat together the 8 ounces of softened cream cheese and 1/2 cup of powdered sugar until smooth.
Spread half of the cake batter into the prepared pan. Spread the cream cheese mixture evenly over the batter, leaving a small border around the edges. Spoon the remaining batter on top and gently smooth out with a spatula.
Sprinkle the cinnamon streusel topping evenly over the batter.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 32.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 90 mg | 2% | |
*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.
