Get the Recipe:
Cinnamon Cream Cheese Coffee Cake
This cinnamon cream cheese coffee cake features a soft sour cream cake, a sweet cinnamon cream cheese filling, and a generous buttery crumb topping.
Ingredients
For the crumb topping:
- 1 cup (120 g) all-purpose flour
- ¾ cup (150 g) firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
For the cream cheese filling:
- 8 ounces (226 g) cream cheese, softened
- ⅓ cup (67 g) firmly packed light brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the cake:
- 2 ¾ cups (330 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cups (284 g) sour cream, at room temperature
- 2 tablespoons (30 ml) milk, at room temperature
Instructions
To make the crumb topping:
- Combine the flour, brown sugar, cinnamon, and salt.
- Add the butter, and mix until crumbs form. Refrigerate while you prepare the filling and cake batter.
To make the cream cheese filling:
- Using an electric mixer on medium speed, beat the cream cheese and brown sugar until light and fluffy.
- Mix in the vanilla and cinnamon. Set aside.
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. If you like, line the pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing until combined after each addition. Mix in the vanilla and almond extracts.
- Combine the sour cream and milk in a small bowl.
- With the mixer on low speed, add the flour mixture in three portions, alternating with two portions of the sour cream mixture. Mix just until combined.
To assemble and bake:
- Spread half of the cake batter evenly in the prepared pan.
- Dollop the cream cheese mixture over the batter, and spread gently to cover.
- Spoon the remaining cake batter over the filling, and spread gently to cover.
- Sprinkle the crumb topping evenly over the top.
- Bake 38 to 42 minutes, or until the center is set and a tester inserted into the center comes out with just a few moist crumbs.
- Place the pan on a wire rack and allow the cake to cool before serving.
Notes
- Optional nuts: Add 1/2 cup chopped pecans or walnuts to the crumb topping.
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- Recipe update: This longtime reader favorite has been updated with a softer, more flavorful cake, more cream cheese filling, and a more generous crumb topping.
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