Cream Cheese Coffee Cake with Cinnamon Streusel
This cream cheese coffee cake has a tender crumb, a ribbon of tangy cream cheese filling, and a buttery cinnamon streusel on top. It’s the kind of cake that turns a slow morning into something special.
It’s simple enough for a weekday breakfast but looks impressive on a brunch table. And you probably have most of the ingredients already.
What Makes This Cream Cheese Coffee Cake So Good
The cream cheese filling stays soft and slightly tangy, a perfect contrast to the buttery cake and crunchy streusel. Each bite has a little bit of everything.
It bakes up tall and golden, and the cinnamon scent fills the kitchen. Leftovers stay moist for days, thanks to the sour cream in the batter.
Ingredients
- 2 cups all-purpose flour: spooned and leveled for accurate measuring
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened: let it sit at room temperature for 30 minutes
- ¾ cup granulated sugar
- 2 large eggs: at room temperature
- 1 tsp vanilla extract
- 1 cup full-fat sour cream: brings moisture and tenderness
Cream Cheese Filling
- 8 oz full-fat cream cheese, softened: block-style works best
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Streusel Topping
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- 6 tbsp cold unsalted butter, cut into small cubes
Variations / Substitutions
- Cream cheese filling: swap with ½ cup raspberry jam or a mixture of 2 tbsp melted butter, ¼ cup brown sugar, and 1 tsp cinnamon for a cinnamon-sugar layer.
- Sour cream: plain full-fat Greek yogurt works well and gives a similar tang.
- Streusel: add ¼ cup chopped pecans or walnuts for extra crunch. Keep the total streusel dry ingredients the same so it doesn’t sink.
- Baking dish: use an 8-inch square pan for a taller cake. The bake time will increase by about 5 minutes.
- Dietary: replace butter with a neutral oil (½ cup) in the cake batter if needed, though the crumb will be slightly less fluffy.
For a simpler loaf without the cream cheese layer, try our sour cream coffee cake.
How to Make Cream Cheese Coffee Cake
Step 1: Mix the Streusel
In a medium bowl, stir together 1 cup flour, ½ cup packed brown sugar, and 1 teaspoon cinnamon. Add 6 tablespoons cold butter cubes and cut them in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized pieces. Set it aside in the fridge.
You can do this step by hand, and it’s worth working quickly so the butter stays cold. Cold butter equals a crisp streusel that doesn’t melt into the cake.
Step 2: Blend the Cream Cheese Filling
Beat 8 oz softened cream cheese, ¼ cup granulated sugar, and 1 egg yolk with a mixer on medium speed until smooth and no lumps remain, about 1 minute. Mix in ½ teaspoon vanilla.
The filling should be thick and spreadable, not runny. If it seems loose, pop it in the fridge for 10 minutes while you make the cake batter so it sets up.
Step 3: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. Beat the ½ cup softened butter with ¾ cup granulated sugar on medium-high speed until light and fluffy, about 2 full minutes. Add the 2 eggs one at a time, beating well after each, then stir in 1 teaspoon vanilla.
The mixture will look pale and increase noticeably in volume. Don’t rush this step—creaming the butter properly helps the cake rise evenly and gives it a tender crumb.
Step 4: Layer the Batter and Filling
In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add this dry mix to the butter mixture in 3 additions, alternating with 1 cup sour cream, starting and ending with the flour. Stir just until no dry streaks remain. Spread half the batter into the prepared pan.
Drop spoonfuls of the cream cheese filling over the batter, then gently spread it with an offset spatula or the back of a spoon. Dollop the remaining batter on top and carefully spread it to cover the filling. Sprinkle the streusel evenly over the top, pressing very lightly so it sticks.
Step 5: Slice and Serve the Coffee Cake
Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Let the cake cool in the pan on a wire rack for 10 minutes, then run a knife around the edge, turn it out, and flip it back right-side up.
Slice into squares and serve warm or at room temperature. The cream cheese ribbon will be soft and creamy, and the streusel stays crisp for hours.
Tips for the Best Cream Cheese Coffee Cake
- Use full-fat cream cheese and sour cream for the richest texture and flavor. Low-fat versions can make the filling watery and the cake dry.
- For a taller cake, bake in an 8-inch square pan instead of a 9-inch. The layers will be thicker and the cream cheese ribbon more defined.
- Make the streusel ahead and keep it cold. Cold butter helps the streusel stay crunchy instead of melting into the batter during baking.
- Don’t overmix the batter once the flour goes in, or the cake will be tough. Stir just until no dry pockets remain.
Bake times by pan:
| Pan size and type | Approximate bake time |
|---|---|
| 9-inch square metal pan | 45–50 mins |
| 8-inch square metal pan | 50–55 mins |
| 9-inch glass pan | 40–45 mins |
Keeping Leftover Coffee Cake Fresh
- Refrigerate: store tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature or warm before serving.
- Reheating: warm individual slices in the microwave for 20 seconds to soften the cream cheese filling and revive the streusel’s texture.
What to Serve with Cream Cheese Coffee Cake
A hot cup of coffee or espresso balances the sweetness of the cake. Fresh berries or a simple fruit salad add brightness, and a dollop of lightly sweetened whipped cream makes a slice feel extra special.
Frequently Asked Questions
Can I freeze this cake?
Yes, wrap the completely cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.
Can I bake this in a bundt pan?
Yes, this batter works in a 10-cup bundt pan. Layer the batter, filling, and streusel as you would in a square pan. Bake for 55 to 60 minutes and let cool 15 minutes before turning out.
My cake sank in the middle. What went wrong?
Overmixing the batter or opening the oven door too early can cause sinking. Check that your baking powder and soda are fresh, and avoid peeking before the 40-minute mark.
Can I use a hand mixer if I don’t have a stand mixer?
Absolutely. A hand mixer works well for creaming the butter and sugar and for blending the cream cheese filling. The process is the same.
Cream Cheese Coffee Cake Recipe
Ingredients
Method
- Mix 1 cup flour, brown sugar, and cinnamon. Cut in 6 tbsp cold butter until crumbly. Refrigerate.
- Beat cream cheese, ¼ cup sugar, 1 egg yolk, and ½ tsp vanilla until smooth.
- Preheat oven to 350°F (175°C) and grease a 9-inch square pan. Cream butter and ¾ cup sugar until fluffy. Beat in eggs one at a time, then vanilla.
- Whisk 2 cups flour, baking powder, baking soda, and salt. Add to butter mixture alternately with sour cream, starting and ending with flour. Spread half the batter in pan.
- Spoon cream cheese mixture over batter and spread gently. Top with remaining batter, then sprinkle streusel on top.
- Bake 45 to 50 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes, then turn out, slice, and serve.
