cream cheese coffee cake
Thick Cream Cheese Coffee Cake features a moist, tender crumb with a luscious layer of cream cheese filling topped with a crunchy cinnamon streusel. Perfect for breakfast or dessert!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cup all purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 0.75 cup unsalted butter softened
- 3 large eggs
- 2 teaspoon vanilla extract
- 0.67 cup buttermilk
- 16 ounce cream cheese 2 packages, softened
- 0.5 cup granulated sugar
- 1 large egg
- 1 cup light brown sugar
- 0.33 cup granulated sugar
- 2 teaspoon ground cinnamon
- 0.25 teaspoon kosher salt
- 1 cup unsalted butter melted
- 3 cup all purpose flour
Instructions
Preparation Steps
- Preheat oven to 325°F. Grease and flour a 13x9 inch baking dish. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Beat in softened butter until crumbly. Add eggs, vanilla extract, and buttermilk; beat until fluffy. Pour half the batter into the baking dish and spread evenly.
- In a separate bowl, beat cream cheese, sugar, and egg together until light and fluffy, about 3-5 minutes. Spread cream cheese mixture evenly over the batter in the pan. Top with remaining half of cake batter.
- For the crumb topping, mix light brown sugar, granulated sugar, cinnamon, and salt. Add melted butter and combine well. Stir in flour and mix with hands until crumbly.
- Sprinkle crumb topping evenly over the cake batter.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving.
Notes
This coffee cake is best served fresh but can be stored in an airtight container for up to 3 days at room temperature. Reheat slightly before serving.