Cream Cheese Coffee Cake
There’s something incredibly comforting about a slice of warm Cream Cheese Coffee Cake. This delightful treat marries the rich, creamy goodness of cream cheese with the sweet, buttery layers of cake, making it a perfect companion for your morning coffee or a cozy afternoon tea. Its tender crumb and the delightful cinnamon swirl create a cake that’s not just delicious, but also a feast for the senses. Whether you’re hosting friends or just treating yourself, this recipe will have everyone coming back for seconds!
The Upside of Cream Cheese Coffee Cake
Cream Cheese Coffee Cake is the epitome of indulgence. It strikes the perfect balance between sweet and savory, thanks to the rich cream cheese filling and the spiced cake. The addition of cinnamon adds a warm, aromatic touch, elevating it from a simple coffee cake to a showstopper. Not only is it delicious, but it also has a beautiful presentation with its marbled layers and crumbly topping. Enjoy it as a breakfast treat, a delightful dessert, or a snack throughout the day.
What We’re Using
To create this mouthwatering Cream Cheese Coffee Cake, gather the following ingredients:
- 3 cups all-purpose flour
- 1 cup lightly packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, room temperature
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 cup sour cream (8 ounces)
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
Prep & Cook Tools
Before diving into the kitchen, make sure you have the following tools handy:
- Mixing bowls: For combining the cake batter and cream cheese filling.
- Measuring cups and spoons: Precision is key in baking; ensure you have these on hand.
- Electric mixer: A stand or hand mixer will make creaming the butter and sugar a breeze.
- Baking pan: A 9×13 inch pan works perfectly for this recipe.
- Spatula: For folding and spreading the batter and filling.
- Cooling rack: To cool the cake after baking.
Cream Cheese Coffee Cake Cooking Guide
Now that you’re all set, let’s get into the step-by-step process of making this delectable Cream Cheese Coffee Cake.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Cake Batter
In a large mixing bowl, cream together the 5 tablespoons of unsalted butter and 1 cup of granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Step 3: Add the Egg and Sour Cream
Beat in the large egg, followed by the 1 cup of sour cream and 2 teaspoons of vanilla extract. Mix until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of sea salt, and 1 teaspoon of ground cinnamon.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
Step 6: Prepare the Cream Cheese Filling
In another bowl, combine the 16 ounces of cream cheese with 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Beat until smooth and creamy. Add the 1 large egg and mix until just combined.
Step 7: Layer the Batter and Filling
Pour half of the cake batter into the prepared 9×13 inch baking pan. Spread it evenly across the bottom. Next, carefully dollop the cream cheese filling over the batter, spreading it gently to cover as much surface area as possible. Pour the remaining batter on top, smoothing it out to cover the filling.
Step 8: Create the Topping
In a small bowl, combine the 1 cup of lightly packed brown sugar, 1 tablespoon of unsalted butter, and 1 teaspoon of ground cinnamon. Use a fork to mix until crumbly. Sprinkle this topping generously over the cake.
Step 9: Bake
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should pull away slightly from the pan.
Step 10: Cool and Serve
Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing. For an extra touch, drizzle with a simple icing made from 1 cup of powdered sugar, 1 tablespoon of melted butter, 1 tablespoon of milk, and 1 teaspoon of vanilla extract.
Variations by Season
This Cream Cheese Coffee Cake is versatile and can be adapted to suit different seasons:
- Spring: Add fresh berries like blueberries or strawberries to the cream cheese filling for a fruity twist.
- Summer: Incorporate peaches or apricots for a warm, summery flavor.
- Autumn: Fold in some pumpkin puree and spices like nutmeg to transform it into a pumpkin coffee cake.
- Winter: Use peppermint extract in the icing for a festive holiday vibe.
Slip-Ups to Skip
While making your Cream Cheese Coffee Cake, avoid these common pitfalls:
- Overmixing the batter: This can lead to a dense texture instead of a light and fluffy cake.
- Using cold ingredients: Make sure your butter and cream cheese are at room temperature for the best results.
- Skipping the cooling time: Allowing the cake to cool properly will help it set and make slicing easier.
- Not checking for doneness: Ovens can vary, so keep an eye on your cake as it bakes to prevent overcooking.
Save for Later: Storage Tips
If you have any leftovers (which is rare, but possible!), here’s how to store your Cream Cheese Coffee Cake:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- You can freeze slices for up to 3 months. Just wrap each slice tightly in plastic wrap and aluminum foil before freezing.
- To enjoy later, simply thaw at room temperature or warm in the oven.
Ask & Learn
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter and cream cheese filling the night before, then bake it fresh in the morning. Just ensure to keep the batter refrigerated until you’re ready to bake.
What can I substitute for sour cream?
If you don’t have sour cream, you can use plain yogurt or a mix of milk and vinegar (1 tablespoon of vinegar added to a cup of milk) as a substitute.
Can I use a different type of flour?
While all-purpose flour is recommended, you can experiment with cake flour for a lighter crumb or whole wheat flour for a heartier texture. Just be aware that it might slightly alter the flavor and density.
How can I tell when my coffee cake is done?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready!
Time to Try It
Now that you have all the details to create your own Cream Cheese Coffee Cake, it’s time to roll up your sleeves and get baking! This delightful treat is sure to impress anyone lucky enough to taste it. So gather your ingredients, follow the steps, and enjoy the delightful aroma of a freshly baked coffee cake wafting through your kitchen. Happy baking!
Cream Cheese Coffee Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- In a large mixing bowl, cream together the 5 tablespoons of unsalted butter and 1 cup of granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Beat in the large egg, followed by the 1 cup of sour cream and 2 teaspoons of vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of sea salt, and 1 teaspoon of ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
- In another bowl, combine the 16 ounces of cream cheese with 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Beat until smooth and creamy. Add the large egg and mix until just combined.
- Pour half of the cake batter into the prepared 9x13 inch baking pan. Spread it evenly across the bottom. Next, carefully dollop the cream cheese filling over the batter, spreading it gently to cover as much surface area as possible. Pour the remaining batter on top, smoothing it out to cover the filling.
- In a small bowl, combine the 1 cup of lightly packed brown sugar, 1 tablespoon of unsalted butter, and 1 teaspoon of ground cinnamon. Use a fork to mix until crumbly. Sprinkle this topping generously over the cake.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should pull away slightly from the pan.
- Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing. For an extra touch, drizzle with a simple icing made from 1 cup of powdered sugar, 1 tablespoon of melted butter, 1 tablespoon of milk, and 1 teaspoon of vanilla extract.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer storage.
- Freeze slices for up to 3 months, wrapped tightly in plastic wrap and aluminum foil.
