A delightful way to start your day or a sweet treat for your afternoon tea, this Cream Cheese Coffee Cake features a luscious cream cheese filling and buttery crumb topping.
Ingredients
Scale:
2 cups all-purpose flour, sifted
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
2 teaspoons vanilla extract
For the Cream Cheese Filling: 8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Topping: 1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1/2 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Cream together the softened butter and sour cream until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In another bowl, mix the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy.
Spread half of the cake batter in the prepared baking pan. Dollop the cream cheese mixture over the batter and top with the remaining cake batter.
In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter. Mix until crumbly.
Evenly sprinkle the crumb topping over the cake batter.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.
