Description
This Cream Coffee Cake is a decadent, moist, and flavorful dessert perfect for any occasion. Featuring a tender butter and sour cream batter, a rich cream cheese filling, and a cinnamon-swirled streusel topping with optional nuts, it combines creamy, sweet, and spiced elements in every bite. Easy to make and sure to impress, this ultimate coffee cake recipe is ideal for breakfast, brunch, or dessert.
Ingredients
Scale
Cake Batter
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Streusel Topping
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Beat Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Wet Ingredients: Incorporate the eggs one at a time, beating well after each addition. Then add the sour cream and vanilla extract, mixing until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to keep the cake tender.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until the filling is smooth and creamy.
- Make Streusel: In a small bowl, combine brown sugar, ground cinnamon, and chopped nuts if using. Mix well to create the crumbly topping.
- Assemble Cake – First Layer: Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Add Cream Cheese Layer and Streusel: Spread the cream cheese filling evenly over the batter layer, then sprinkle a portion of the streusel topping over the cream cheese.
- Assemble Cake – Second Layer: Spoon the remaining batter over the cream cheese layer and gently spread it evenly across the pan.
- Top with Remaining Streusel: Sprinkle the rest of the streusel topping evenly over the last batter layer for a crunchy, sweet finish.
- Bake the Cake: Bake in the preheated oven for 45–50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15–20 minutes before transferring it to a wire rack to cool completely, ensuring the layers set properly and the cake is easier to slice.
Notes
- Do not overmix the batter to keep the cake tender and fluffy.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- For a nut-free version, omit the nuts in the streusel topping.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices slightly in the microwave for a warm, fresh-baked taste.
