Description
This Cream Cheese Coffee Cake is a delightful layered dessert featuring a tender cinnamon-spiced batter, a creamy rich cream cheese filling, and a buttery crumb topping. Finished with a smooth vanilla glaze, it’s perfect for breakfast or an indulgent snack, serving 16 people with a comforting blend of textures and flavors.
Ingredients
Topping
- 1/2 cup all-purpose flour
- 1/2 cup lightly packed brown sugar (light or dark)
- 1 ½ teaspoons ground cinnamon
- 5 tablespoons unsalted butter (room temperature)
Batter
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 cup sour cream (8 ounces)
- 2 teaspoons vanilla bean paste
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
Filling
- 16 ounces cream cheese (room temperature)
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla bean paste
- 1 large egg
Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon unsalted butter (melted)
- ¼ teaspoon vanilla bean paste
- 1 tablespoon milk (plus more as needed)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly and set it aside to prepare your ingredients.
- Prepare the topping: In a bowl, combine the flour, brown sugar, cinnamon, and butter using a fork until the mixture forms coarse crumbs. Chill this in the refrigerator while you make the batter and filling to keep the mixture firm.
- Make the batter: In a stand mixer fitted with a paddle attachment or using an electric mixer, cream the butter and granulated sugar on medium speed until light and fluffy. Add the egg and blend well. Mix in the sour cream and vanilla bean paste until fully incorporated.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add these dry ingredients into the wet mixture, mixing until just combined. The batter will be thick, similar to cookie dough.
- Layer batter in pan: Using a spatula or spoon (or clean, wet hands if needed), press half of the batter evenly into the prepared baking pan. Set the remaining batter aside.
- Prepare the filling: Beat the cream cheese, sugar, and vanilla in a clean bowl with a mixer until smooth. Add the egg and mix until fully incorporated. Spread this cream cheese filling over the layer of batter in the pan.
- Add remaining batter and topping: Spoon the reserved batter in dollops evenly over the cream cheese layer; it doesn’t need to be perfectly smooth. Sprinkle the chilled crumb topping evenly across the top.
- Bake: Place the pan in the preheated oven and bake for 45 minutes, or until the top is a beautiful golden brown.
- Cool: Remove the coffee cake from the oven and place it on a wire rack. Allow it to cool for about 30 minutes before glazing.
- Prepare the glaze: Whisk the powdered sugar, melted butter, vanilla, and one tablespoon of milk in a small bowl. Adjust the consistency by adding more milk, ¼ teaspoon at a time, until the glaze is thin enough to drizzle but not too watery.
- Glaze the cake: Drizzle the glaze evenly over the cooled cake for an elegant and flavorful finish. Slice and serve.
Notes
- Room temperature ingredients are important to ensure smooth mixing, especially the cream cheese and butter.
- If the batter is too stiff to spread easily, wet your hands before pressing it into the pan.
- Chilling the topping before baking helps maintain its crumbly texture.
- The glaze is optional but adds a lovely sweetness and visual appeal.
- Store leftover coffee cake in an airtight container in the refrigerator for up to 3 days.
- For best flavor, allow the cake to come to room temperature before serving after refrigeration.
