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Homemade Cream Cheese Coffee Cake photo

Cream Cheese Coffee Cake

This Cream Cheese Coffee Cake is moist, tender, and swirled with a rich cream cheese filling. Perfect for breakfast, brunch, or an afternoon treat!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9x13 inch baking pan
  • Cooling rack

Ingredients
  

Cinnamon Sugar Mixture

  • 1 cup lightly packed brown sugar
  • 1 teaspoon ground cinnamon

Cake Batter

  • 5 tablespoons unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt

Cream Cheese Filling

  • 16 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Grease a 9x13 inch baking pan with butter or non-stick spray to prevent sticking.
  • In a small bowl, combine 1 cup of lightly packed brown sugar with 1 teaspoon of ground cinnamon. Set aside for filling and topping.

Make the Cake Batter

  • Cream together 5 tablespoons of unsalted butter and 1 cup of granulated sugar in a large mixing bowl until light and fluffy, about 3-5 minutes using a hand or stand mixer.
  • Beat in 1 large egg and 2 teaspoons of pure vanilla extract until well combined.
  • Mix in 1 cup of sour cream until the mixture is smooth and creamy.
  • In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1 teaspoon sea salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few lumps are okay.

Prepare the Cream Cheese Filling

  • In another bowl, beat together 16 ounces of cream cheese, 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, and 1 large egg until smooth and creamy.

Assemble and Bake

  • Pour half of the batter into the prepared baking pan. Spread the cream cheese filling over the batter, then sprinkle half of the cinnamon sugar mixture on top.
  • Pour the remaining batter over the filling and top with the rest of the cinnamon sugar mixture.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack for about 10-15 minutes before transferring it to the rack to cool completely.

Prepare the Glaze and Serve

  • In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon melted unsalted butter, 1 teaspoon pure vanilla extract, and 1 tablespoon milk until smooth.
  • Drizzle the glaze over the cooled cake before serving.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Do not overmix the batter to avoid a dense cake.
  • Store leftovers in an airtight container at room temperature up to 3 days or refrigerate up to a week.
  • Freeze tightly wrapped cake for longer storage; thaw overnight in the fridge.
  • Try adding fresh berries or nuts for a seasonal flavor variation.
Keyword Breakfast, Brunch, Coffee Cake, Cream Cheese, Easy