Cream Cheese Coffee Cake

This recipe is one of my old standby recipes for whenever I’m having people over. It’s a sure-fire winner and everyone seems to love it (and most people request the recipe)  Add to that, it’s pretty simple to make and most of the ingredients I always have on hand and it’s a winner for me.

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It makes a 13×9 sized pan full of yummy, creamy goodness. Perfect with a cup of tea or coffee and some good friends and good conversation.

I made it just this week when I had some ladies over – and shared the leftovers with my neighbors.  Which is part of why I’m posting the recipe here – my sweet neighbor’s son requested the recipe.

It may look complicated when you first look at the recipe below, but trust me, it’s simple.  And you can have it in the oven in about 10 minutes if you have all the ingredients at room temperature when you’re ready to begin. It goes together a lot better when the cream cheese and butter are soft.

So, CB, this is for YOU!

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Cream Cheese Coffee Cake

Filling:

2 8 ounce packages of cream cheese (I use low-fat)
1/2 cup sugar
1/2 tsp. of vanilla extract
1/2 tsp. of almond extract (optional)
1 egg

Cake:

3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter (softened)
1 cup sugar
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract (optional)
1 cup sour cream (you can use light or regular)

Streusel topping:

1/4 c sugar
1/4 c flour
3 Tbsp. butter (CHILLED AND CUBED)

Glaze:

1/2 c powdered sugar
3 tsp. milk

  1. Preheat oven to 350.
  2. Spray a 9×13 pan and set aside.
  3. In a small mixing bowl, combine the filling ingredients (use an electric mixer for the best mix possible). Set aside.
  4. In another mixing bowl, combine the cake ingredients, beginning with the butter and sugar.
  5. Add the eggs one at a time and the extracts.
  6. Finally, add the dry ingredients alternately with the sour cream.
  7. Spread half of the cake batter in the 9×13 pan.
  8. Add the cream cheese filling on top of the batter, spreading carefully with a spatula (offset spatulas work great for this)
  9. Top the cream cheese mixture with the remaining cake batter.
  10. Use a fork or spatula to “swirl” the batter/cream cheese once or twice.
  11. In another small bowl, use a pastry blender or fork (or your hand held mixer if you have a low setting) to combine the topping mixture.  Be careful not to over mix. It should look like “sandy gravel” when it’s properly combined.
  12. Sprinkle the streusel topping over the cake.
  13. Bake for 40-45 minutes until the top is golden brown and the center is cooked. (You can tell by inserting a toothpick – if it comes out clean, it’s done.)
  14. Let cake cool for about an hour and make the glaze.
  15. Drizzle glaze over the cooled cake and let set before serving (if you can wait that long!)

Cream Cheese Coffee Cake

I stumbled across this recipe on Pinterest and have made this coffee cake several times now  – with rave reviews every single time I make it.  Even my kids love it.

Coffee Cake

While the original recipe was really good by itself, I thought I’d share the recipe the way I make it, too.

Here you go –

Cream Cheese Coffee Cake

Filling:

2 Packages Neufchatel Cheese, softened (low-fat cream cheese)
1/2 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1 egg

Cake:

1 cup sugar
1 stick (1/2 cup) butter
1 cup sour cream (low fat is fine)
4 eggs
1 tsp vanilla extract
1 tsp almond extract

1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3 cups all-purpose flour

Streusel Topping:

1/4 c sugar
1/4 c flour
3 Tbsp butter (chilled & cubed)

Glaze:

1/4 cup (give or take) powdered sugar
1 – 2 tsp milk

  1. Make the filling: In a small bowl, using a hand mixer, mix the filling ingredients until they’re well combined. Set aside.
  2. Preheat oven to 350F.
  3. Spray/Grease a 9×13 Pyrex cake dish.
  4. Make the cake:  In a mixing bowl, cream the sugar & butter.
  5. Add the sour cream and extracts.
  6. Add the eggs, one at a time, mixing until combined.
  7. Add the salt, baking soda and baking powder.
  8. Add the flour gradually (so you don’t have a flour storm in your kitchen)
  9. Spread about half of the cake mixture in the bottom of the 9×13 pan. You may need to use an offset spatula to spread the batter.
  10. Pour the filling on top of the batter in the pan.  Using a spatula, spread to form an even layer across the batter.
  11. Take the remaining batter and add to the top of the filling. You will need to carefully spread this across the filling to form a third layer.
  12. Make the streusel:  In a small bowl, mix the streusel ingredients with a fork. Or, if you have a small food processor/chopper, mix the ingredients in that. It is important that the butter be COLD to properly form the streusel.  You will end up with oatmeal-like texture if your butter is the proper temperature.
  13. Sprinkle the streusel on top of the batter.
  14. Bake 45 minutes at 350 degrees .
  15. Cool completely on a wire rack (about an hour or so)
  16. Make the glaze:  Combine glaze ingredients in a small bowl or measuring cup. Add milk SLOWLY until you get the desired, drizzly texture. Depending on humidity you will need more/less milk.
  17. Store in a cool place in a Tupperware or sealed container.  Refrigeration is probably a good idea in a hot climate.

This tastes absolutely divine with a cup of Earl Grey or coffee. And it’s not too shabby with a cup of cold milk, either. As a matter of fact, it’s pretty darn good no matter how  you serve it – even if you eat it out of your hand as you dash out the door to go somewhere. Not that I’ve ever done that or anything… wink, wink.