Description
This Cream Coffee Cake is the ultimate comfort dessert, featuring a tender, moist cake layered with a smooth cream cheese filling and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or dessert, this recipe combines classic coffee cake flavors with a rich, creamy texture that melts in your mouth.
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 does not stick.
- Make the Batter Base: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which will help create a soft cake texture.
- Add Wet Ingredients: Mix in the eggs one at a time, fully incorporating each before adding the next. Then blend in the sour cream and vanilla extract to add moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Batter: Gradually stir the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the cake tender.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Make the Streusel Topping: Mix together the brown sugar, ground cinnamon, and chopped nuts if using, to form the crumbly topping.
- Assemble Cake Layers: Pour half of the batter into the prepared pan and spread it evenly to form the first layer.
- Add Cream Cheese Layer: Spread the cream cheese filling evenly over the batter layer.
- Add Streusel: Sprinkle a portion of the streusel topping over the cream cheese layer for added texture and flavor.
- Top with Remaining Batter: Spoon the remaining batter over the filling and carefully spread it out evenly without disturbing the layers below.
- Final Streusel Layer: Sprinkle the remaining streusel topping evenly over the top of the cake.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 15 to 20 minutes before transferring it to a wire rack to cool completely, which helps the cake set and makes it easier to cut.
Notes
- Make sure all dairy ingredients are at room temperature to ensure smooth mixing and proper texture.
- Do not overmix the batter to avoid a tough cake.
- Chopped nuts in the streusel are optional but add a nice crunch and flavor contrast.
- Use full-fat cream cheese for the best texture in the filling.
- The cake is best enjoyed the day it’s made but can be stored in an airtight container for up to 3 days.
