Cream Cheese Coffee Cake: A Rich, Swirled Delight
Moist, buttery cake with a cream cheese ribbon and crunchy streusel topping—perfect for brunch or with your morning coffee!
Ingredients
For the Cake:
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2 cups (250g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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1 cup (240g) sour cream (or Greek yogurt)
Cream Cheese Filling:
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8 oz (225g) cream cheese, softened
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¼ cup (50g) sugar
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1 egg yolk
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½ tsp vanilla extract
Streusel Topping (Optional):
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½ cup (60g) flour
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¼ cup (50g) brown sugar
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¼ cup (50g) granulated sugar
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1 tsp cinnamon
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¼ cup (55g) cold butter, cubed
Instructions
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Prep:
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Preheat oven to 350°F (175°C).
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Grease a 9-inch springform pan or line with parchment.
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Make the Cake Batter:
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Whisk flour, baking powder, baking soda, and salt in a bowl.
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In another bowl, beat butter + sugar until fluffy. Add eggs one at a time, then vanilla.
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Alternate adding dry ingredients and sour cream, mixing until just combined.
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Make the Filling:
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Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
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Assemble:
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Spread 2/3 of the cake batter into the pan.
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Spoon cream cheese filling over batter, leaving a border.
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Dollop remaining batter on top and swirl gently with a knife.
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Add Streusel (If Using):
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Mix flour, sugars, and cinnamon. Cut in cold butter until crumbly. Sprinkle over cake.
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Bake:
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50–60 minutes, until a toothpick comes out clean.
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Cool 15 minutes before removing from pan.
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Tips for Success
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Don’t over-swirl—you want defined layers.
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Use full-fat cream cheese for the creamiest filling.
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Serve slightly warm—the filling will be luxuriously soft!
Pair with: Hot coffee or a dusting of powdered sugar.
Variations
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Blueberry Swirl: Fold 1 cup fresh blueberries into the cream cheese filling.
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Cinnamon Sugar: Replace streusel with a cinnamon-sugar sprinkle.
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Lemon Zest: Add 1 tbsp lemon zest to the batter for brightness.
This cake is a crowd-pleaser—will you try it? 😋☕ #BrunchBaking #CoffeeCakeLove
