Description
This Cream Coffee Cake is the ultimate comfort dessert featuring a moist, tender crumb layered with a smooth cream cheese filling and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or an afternoon treat, this recipe yields 12 generous servings and bakes to golden perfection in under an hour.
Ingredients
Scale
Cake Batter
- 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
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Streusel Topping
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3–4 minutes.
- Add eggs and wet ingredients: Beat in the eggs one at a time until fully incorporated. Then stir in the sour cream and vanilla extract, blending everything well for a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cake tender.
- Prepare cream cheese filling: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the filling becomes smooth and creamy.
- Make streusel topping: Combine the brown sugar, ground cinnamon, and chopped nuts (if using) in a small bowl, mixing until evenly distributed.
- Layer batter and filling: Pour half of the cake batter into the prepared pan and spread it evenly for a smooth base layer.
- Add cream cheese and streusel: Spoon the cream cheese filling evenly over the batter layer, then sprinkle a portion of the streusel topping over the filling for texture and flavor.
- Top with remaining batter: Spoon the remaining batter over the cream cheese layer and spread evenly to cover.
- Add final streusel topping: Sprinkle the rest of the streusel over the top of the batter as a crunchy finish.
- Bake: Place the pan into the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for 15–20 minutes. Then carefully transfer it to a wire rack and cool completely before serving to let the layers set.
Notes
- For a nut-free version, omit the walnuts or pecans from the streusel topping.
- Make sure the cream cheese and butter are softened for easy mixing and a smooth batter.
- Do not overmix the batter to keep the cake light and tender.
- If desired, add a dusting of powdered sugar over the cooled cake for extra sweetness and presentation.
- This cake keeps well and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- To warm leftovers, microwave individual slices for 10–15 seconds for a freshly baked feel.
