Cream Cheese Coffee Cake

            This is not your typical Sunday morning coffee cake. This is much more delightful and scrumptious. Although, I do have to say it is quite similar, but we do not need plain old coffee cake, we need one that is rich and decadent, like a fine piece of chocolate.

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This coffee cake makes a perfect end of the day treat when paired up with a Hot buttered Rum or simply a rich cup of hot cocoa.

            I know that breakfasts should be one of those meals that fill you up and help you stay full of energy. I personally, like many of you, do not have that kind of time in the mornings. This cake is my go to breakfast when the kids want something other than hot cereal or cold cereal.

Another great way to enjoy this is to have breakfast for dinner. This is a favorite in our house. There should be no reason that breakfast should only be eaten in the mornings. Hello, they serve steak and eggs, correct?

Frequently Asked Questions:

            Can I double the recipe to make it larger?

Definitely! Double it to get a 9×13 baking pan size rather than an 8×8.

            How should I store this?

As long as it is in an airtight container, you can keep this coffee cake on the counter at room temperature for 2 days, or up to a week if stored in the refrigerator.

            Can I freeze the coffee cake?

You certainly can! Be sure to wrap it tight with a couple of layers or place it in an airtight container and then into the freezer. It will last in the freezer for up to 3 months.

            How should I reheat this?

Cut the size you would like, place it on a plate with a napkin over the top. Heat at 10 second intervals until you reach the desired temperature.

What do you need to make Cream Cheese Coffee Cake

            3 cups flour

            1 tsp baking powder

            1 stick butter, softened

            ½ tsp salt

            1 cup granulated sugar

            ½ tsp baking soda

            1 tsp vanilla extract

            4 large eggs

            1 tbsp lemon zest

            1 cup sour cream

Filling:

            16 ounces cream cheese, softened

            ½ cup sugar

            4 tsp lemon juice

            1 egg

            ½ tsp vanilla

Streusel Topping:

            ¼ cup flour

            ¼ cup sugar

            1 ½ tsp lemon zest

            3 tbsp butter, chilled

Lemon Glaze:

            ¼ cup confectioner’s sugar

            ½ to 1 tbsp lemon juice

How to make Cream Cheese Coffee Cake

FIRST STEP:

In a bowl, combine the ingredients for the streusel topping

Using a fork, combine by cutting the butter into the dry ingredients until it is coarse crumbs

SECOND STEP:

Set the topping to the side for now

Set oven rack to the center position

THIRD STEP:

Preheat the oven to 350*

In a large bowl, combine all dry ingredients for the cake

Whisk together to combine well

FOURTH STEP:

Using a bowl with a stand mixer, beat the butter, sugar and lemon zest until creamy and fluffy

Add the eggs one at a time, beating after adding each one.

Add in the vanilla and beat again

FIFTH STEP:

Turn speed down and add ⅓ of the dry mix, combine well

Add the rest of the dry mix and mix well to combine all ingredients

Place half of the batter into another bowl and set to the side

SIXTH STEP:

Place the remaining batter into a sprayed 9×13 baking pan

Smooth out the top

SEVENTH STEP:

In the same bowl, return to the stand mixer and combine the cream cheese, and remaining filling ingredients, beating until smooth, add ¼ cup of the cake batter and mix well

EIGHTH STEP:

Spoon onto the cake batter in the baking pan, smooth out as best as possible

Spoon remaining batter over the top of the filling and smooth it out, using a knife to swirl the filling throughout the cake. It is easiest to use a figure 8 motion for this.

Sprinkle the topping on top

NINETH STEP:

Bake for 35 to 40 minutes

Test for doneness using a toothpick. If the tooth pick goes into the filling it will appear wet still. Check other spots also.

TENTH STEP:

Remove the cake from the oven and let cool on a wire rack for an hour. Then gently remove the cake from the pan and let it cool for another ½ to 1 hour.

In a small bowl, combine the ingredients for the glaze.

ELEVENTH STEP:

The glaze should be thick, but still able to be poured

Drizzle this over the cooled coffee cake and allow the glaze to harden before serving.

YAY!

Enjoy!

YUM!

Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 3 cups flour
  •             1 tsp baking powder
  •             1 stick butter, softened
  •             ½ tsp salt
  •             1 cup granulated sugar
  •             ½ tsp baking soda
  •             1 tsp vanilla extract
  •             4 large eggs
  •             1 tbsp lemon zest
  •             1 cup sour cream
  • Filling:
  •             16 ounces cream cheese, softened
  •             ½ cup sugar
  •             4 tsp lemon juice
  •             1 egg
  •             ½ tsp vanilla
  • Streusel Topping:
  •             ¼ cup flour
  •             ¼ cup sugar
  •             1 ½ tsp lemon zest
  •             3 tbsp butter, chilled
  • Lemon Glaze:
  •             ¼ cup confectioner’s sugar
  •             ½ to 1 tbsp lemon juice

Instructions

FIRST STEP:

In a bowl, combine the ingredients for the streusel topping

Using a fork, combine by cutting the butter into the dry ingredients until it is coarse crumbs

SECOND STEP:

Set the topping to the side for now

Set oven rack to the center position

THIRD STEP:

Preheat the oven to 350*

In a large bowl, combine all dry ingredients for the cake

Whisk together to combine well

FOURTH STEP:

Using a bowl with a stand mixer, beat the butter, sugar and lemon zest until creamy and fluffy

Add the eggs one at a time, beating after adding each one.

Add in the vanilla and beat again

FIFTH STEP:

Turn speed down and add ⅓ of the dry mix, combine well

Add the rest of the dry mix and mix well to combine all ingredients

Place half of the batter into another bowl and set to the side

SIXTH STEP:

Place the remaining batter into a sprayed 9x13 baking pan

Smooth out the top

SEVENTH STEP:

In the same bowl, return to the stand mixer and combine the cream cheese, and remaining filling ingredients, beating until smooth, add ¼ cup of the cake batter and mix well

Spoon onto the cake batter in the baking pan, smooth out as best as possible

EIGHTH STEP:

Spoon remaining batter over the top of the filling and smooth it out, using a knife to swirl the filling throughout the cake. It is easiest to use a figure 8 motion for this.

Sprinkle the topping on top

NINETH STEP:

Bake for 35 to 40 minutes

Test for doneness using a toothpick. If the tooth pick goes into the filling it will appear wet still. Check other spots also.

TENTH STEP:

Remove the cake from the oven and let cool on a wire rack for an hour. Then gently remove the cake from the pan and let it cool for another ½ to 1 hour.

In a small bowl, combine the ingredients for the glaze.

ELEVENTH STEP:

The glaze should be thick, but still able to be poured

Drizzle this over the cooled coffee cake and allow the glaze to harden before serving.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 22gCholesterol: 102mgCarbohydrates: 92gSugar: 64g