Cream Cheese Coffeecake
Indulge in the decadent layers of this Cream Cheese Coffeecake, a dessert-meets-breakfast favorite that’s perfect for any gathering or cozy morning treat. This deliciously moist coffee cake combines a tender sour cream batter with a luscious cream cheese filling, all topped with a buttery cinnamon streusel that adds irresistible crunch. With its harmonious blend of sweet and tangy flavors, this coffeecake is a show-stopping centerpiece for brunch or an elevated dessert. Simple to make yet impressive in presentation, it bakes to golden perfection in just about 40 minutes and can be served warm or at room temperature. Whether paired with your favorite cup of coffee or shared at a special occasion, this cream cheese coffeecake is sure to delight.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup sour cream
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 0.75 cup all-purpose flour (for streusel)
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup cold unsalted butter, cubed
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8x8-inch baking pan.
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
In a separate bowl, combine 1/2 cup melted butter, 1 cup sour cream, 2 eggs, and 2 teaspoons vanilla extract. Mix until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined (do not overmix).
In another bowl, prepare the cream cheese filling by beating 8 ounces of softened cream cheese with 1/2 cup powdered sugar until smooth and creamy. Set aside.
To make the streusel topping, mix 3/4 cup all-purpose flour, 1/2 cup brown sugar, and 1 teaspoon ground cinnamon in a bowl. Cut in 1/4 cup cold cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs. Set aside.
Spread half of the batter evenly into the prepared baking pan. Spoon the cream cheese mixture over the batter and spread gently to create an even layer. Top with the remaining batter, spreading it carefully to cover the cream cheese layer.
Sprinkle the 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 coffeecake to cool in the pan for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
5397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.3 g | 363% | |
| Saturated Fat | 173.1 g | 865% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 668.1 g | 243% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 353.5 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 768 mg | 59% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 933 mg | 20% | |
*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.
