A good coffee cake recipe is worth its weight in gold, if you ask me, and everybody needs a trusty one. It should be tasty beyond words; something you can whip up for company or take to a potluck or even to an after-funeral reception. As strange as that sounds, it’s what we do here in the south. We show our love and support by overflowing your kitchen with food.
This recipe meets all my criteria for great coffee cake. It’s scratch-made with streusel topping, nutty and fragrant with cinnamon. It’s not overly sweet, and it has a ribbon of sweet cream cheese running through its center.
This cake was also what my husband requested for his birthday this year. I tried not to do a judgmental eye roll, but I might have. Each year the request is similar: something without sprinkles or colorful toppers or sparkler candles (which you know I love). Instead, he likes a simple cake that he can also eat through the week for breakfast.
Speaking of cakes! You should check out the new cake gallery I added to the site here. It’s a quick visual reference to my favorite cakes on Sprinkle Bakes.
This cake has a bit of layering involved, but it’s really simple and pretty quick to put together. First a layer of cake batter goes into the bottom of a 13 x 9 baking dish.
A layer of cinnamon-sugar streusel goes in the center. There are pecans involved, which is always a good idea where coffee cake is concerned.
Sweetened cream cheese goes over the cinnamon layer. It makes for the tastiest surprise inside.
Smooth the cream cheese layer as best you can. Don’t worry if a little of the cinnamon gets mixed in. It’ll all be okay in the end.
Add dollops of more cake batter on top of the cream cheese layer. Smooth it evenly with an offset spatula.
Add the remaining cinnamon-sugar topping and bake it up for about 40 minutes
The cake will puff slightly in the oven, and then it will sink slightly as it cools. It’s not winning any beauty contests at this stage, but it gets prettier when cut into squares and arranged on a serving plate.
Cinnamon Cream Cheese Coffee Cake (My Favorite Coffee Cake)
- 8 tablespoons unsalted butter softened
- 1 cup 200 g granulated sugar
- 2 large eggs
- 1 1/4 cups 10 ounces full fat sour cream
- 2 teaspoons vanilla extract
- 2 cups 260 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup 75 g granulated sugar
- 1/3 cup 80 g light brown sugar, packed
- 1 tablespoon ground cinnamon
- 3/4 cup 180 g chopped pecans
Cream cheese filling
- 8 ounces cream cheese at room temperature
- 1/2 cup 100 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
- Preheat the oven to 325°F. Lightly spray a 13×9-inch baking pan with cooking spray.
- In the bowl of an electric mixer, combine the butter and sugar. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. In a separate bowl, whisk together the flour, baking leavens and salt. Add the flour mixture to the butter mixture and beat until well combined. Pour half of the batter into the prepared pan.
- Combine the cinnamon streusel topping ingredients in a small bowl. Scatter half of the topping over the batter.
- Mix together the cream cheese filling ingredients in a medium bowl using an electric mixer. Pour the mixture over the cinnamon-sugar mixture in the pan. Smooth evenly with an offset spatula.
- Dollop the remaining cake batter over the cream cheese mixture and spread evenly; cover with remaining cinnamon-sugar mixture.
- Bake the cake for 40 minutes, or until a toothpick tester comes out clean. Let the cake cool in the pan on a wire rack. Slice into squares and display on a serving platter.