coffee cake

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Moist and tender cream cheese coffee cake layered with rich cheesecake and topped with a crunchy cinnamon streusel. Perfect for breakfast or brunch!

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

2.5 cups all purpose flour
1 cup granulated sugar
0.5 teaspoons baking powder
0.5 teaspoons baking soda
0.25 teaspoons kosher salt
0.75 cups unsalted butter softened
3 large eggs
2 teaspoons vanilla extract
0.67 cups buttermilk
2 packages cream cheese softened, 8 ounces each
0.5 cups granulated sugar
1 large egg

Topping Ingredients

1 cups light brown sugar
0.33 cups granulated sugar
2 teaspoons ground cinnamon
0.25 teaspoons kosher salt
1 cups unsalted butter melted
3 cups all purpose flour

Instructions

Preparation Steps

Grease and flour a 13x9 inch baking dish. In a bowl, beat flour, sugar, baking powder, baking soda, and salt on low speed to combine. Add softened butter and beat until mixture is crumbly. Beat in eggs, vanilla, and buttermilk until fluffy. Pour half of the batter into the baking dish and spread evenly.
In a separate bowl, beat cream cheese with 0.5 cup sugar and 1 egg until light and fluffy, about 3–5 minutes. Pour cream cheese mixture over the batter in the baking dish. Top with remaining half of cake batter.
For the topping, mix light brown sugar, granulated sugar, cinnamon, and salt. Add melted butter and blend well. Add flour and mix with hands until fully combined into a crumbly texture.
Sprinkle crumb topping evenly over the cake batter.
Bake the cake at 325°F for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely before serving.

Notes

This cream cheese coffee cake keeps well for 2 days at room temperature or can be refrigerated for up to 5 days. It’s delicious served warm or at room temp.