We love ALL breakfast foods! They’re just the best and the reason why we have so many showers and gatherings in the morning so we can fill them with all of our favorite breakfast recipes.
Today, we are sharing a recipe we make for many holiday mornings, baby showers, church brunches and more – Cream cheese coffee cake.
This recipe is a little different from our classic Coffee Cake, but just as delicious. Cream cheese in the batter keeps the crumb extra tender while the cinnamon free streusel leans sweet and caramelly, perfect with cocoa or with a breakfast casserole.
Planning a brunch spread, add our classic Fruit Salad, Easy Cinnamon Rolls, Egg Muffins or Potato Egg Casserole.
Why we think you’ll love it:
- So soft. Cream cheese in the batter keeps slices moist for days.
- One for you. One for later. Scales for two pans, great for sharing or freezing.
- Party Perfect. Great for brunch, potlucks, or make ahead breakfast.
Cream Cheese Coffee Cake Ingredients
Cake
- Unsalted butter (1/2 cup, softened): Creams light and fluffy with sugar for lift, adds rich moisture throughout the crumb.
- Cream cheese (8 oz, softened): Keeps the cake ultra tender with a subtle tang that tastes bakery fresh.
- Granulated sugar (1 1/2 cups): Sweetens and helps the crust caramelize lightly at the edges.
- Eggs, room temp (2 large): Bind and set the batter, giving slices structure without dryness.
- All-purpose flour (2 1/4 cups): Provides extra structure to balance the added butter, so the cake rises tall.
- Baking powder (2 teaspoons): Primary leavener for a soft, even lift.
- Baking soda (1/2 teaspoon): Works with dairy to tenderize and aid browning.
- Salt (1/2 teaspoon): Balances sweetness and sharpens flavor.
- Whole milk, room temp (1/2 cup): Loosens the batter for a smooth pour and tender crumb.
- Vanilla extract (1 teaspoon): Adds warm bakery aroma that carries through the glaze.
Streusel
- Cold butter for streusel (1/3 cup, cubed): Stays in pebbles that melt into crisp, nubbly pockets.
- Light brown sugar, packed (1 cup): Caramelly sweetness that crisps the topping.
- All-purpose flour for streusel (1/2 cup): Binds the sugar and butter so crumbs hold shape.
- Cinnamon for streusel (1 teaspoon, optional): Gentle warmth that complements the vanilla glaze.
- Pinch of salt: Balances sweetness for a rounded flavor.
Glaze
- Powdered sugar for glaze (1 cup, sifted): Whisks smooth and sets with a light sheen.
- Milk or heavy cream for glaze (2–3 tablespoons): Adjusts to a pourable drizzle that sets but stays tender.
- Vanilla extract for glaze (1/2 teaspoon): Echoes the cake’s vanilla and adds aroma.
- Pinch of salt for glaze: Keeps the glaze from tasting overly sweet.
How to Make Cream Cheese Coffee Cake
Preheat oven: 350°F. Grease and flour a 9×13-inch metal baking dish.
In a medium bowl, beat butter, cream cheese, and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Add dry ingredients to the creamed mixture alternately with milk, starting and ending with dry ingredients. Mix until just combined (do not overmix). Spread batter evenly in prepared pan.
In a bowl, cut cold butter into flour, brown sugar, cinnamon, and salt with a pastry cutter or fork until crumbly. Sprinkle streusel evenly over the top.
Bake for 35–40 minutes or until a toothpick in the center comes out clean.
While cake is baking, make glaze (optional). In a small bowl, whisk together powdered sugar, milk, vanilla and salt until smooth. Let cool 10–15 minutes before slicing and drizzling with glaze.
Kristyn’s Recipe Tips
- Use room temperature dairy so the batter emulsifies smoothly and bakes evenly.
- Mix just until combined after adding dry ingredients, over-mixing can toughen the crumb.
- Keep streusel butter cold and cut in well for distinct crumbs that stay craggly.
- Bake until a toothpick comes out clean, then cool 10 to 15 minutes so slices hold shape before glazing.
- Variations: Try adding fruit or nuts. Blueberries, sliced peaches or sliced apples. Note: The liquid from the fruit may cause the cake to be baked longer. Add sliced almonds, chopped pecans or walnuts to the top of the cake for more crunch.
Cream Cheese Coffee Cake Recipe
Ingredients
Cake
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temp
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk room temp
- 1 teaspoon vanilla extract
Streusel Topping
- 1/3 cup cold butter cubed
- 1 cup light brown sugar packed
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon optional, but adds warmth
- Pinch of salt
Glaze
- 1 cup powdered sugar sifted
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven: 350°F. Grease and flour a 9×13-inch metal baking dish.
- In a medium bowl, beat butter, cream cheese, and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the creamed mixture alternately with milk, starting and ending with dry ingredients. Mix until just combined (do not overmix). Spread evenly into the prepared pan.
- In a bowl, cut cold butter into flour, brown sugar, cinnamon, and salt with a pastry cutter or fork until crumbly.
- Sprinkle streusel evenly over the top.
- Bake for 35–40 minutes or until a toothpick in the center comes out clean.
- While cake is baking, make glaze. In a small bowl, whisk together powdered sugar, milk, vanilla and salt until smooth.
- Let cool 10–15 minutes before slicing and drizzling with glaze.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead and storage, bake the day before, cool, cover, and hold at room temp. Glaze before serving;
Cover leftovers and keep 2 days at room temp or freeze slices up to 2 months.
Remove any wrappings and REHEAT the portion in the microwave for 10 second increments until warm. To REHEAT in the oven, wrap the cake in aluminum foil. Preheat the oven to 350 degrees F and heat for 6-8 minutes or until warm.
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This recipe was first published June 1, 2016.
This recipe is okay but I liked the copycat Starbucks coffee cake better.
so far it needed more bake time than indicated and also to make the struesel the butter should be at least softened. Haven’t tasted it yet. Looks good and will be served to guests tomorrow.
Thanks!
Thank you for your comment! I’ve updated the note to use softened butter for the streusel. I hope everyone enjoys the cake!
That is amazing to hear! I love that it has been a go to for you for so long, and it’s great to know it works well with freshly milled hard white wheat too!
Was super excited to try this but it unfortunately didn’t work out. The streusel topping kinda melted into the batter and the center is just goop. I think if I were to make it again I would put the topping on halfway through instead. The little bit that’s edible does taste pretty good at least.
I’m sorry it didn’t turn out the way you hoped. Thanks for giving it a try,
The cake turned out perfectly but I had to make a few adjustments to it. I had to make sure all ingredients were room temp (yes that includes eggs and milk too). I beat the butter first, followed by cream cheese and then sugar. This makes the base airy and thick. After that, add in your milk and flour alternatively and beat on low setting like when making cupcakes. This makes sure that the batter retains the air and thickness. I then put the batter in a pan and spread walnuts on the top. For the streusel, you can put in 1/4 cup of brown sugar because the ratio above with the flour and butter makes it too sweet.
I really appreciate you trying the recipe and sharing your positive experience.
Thanks yummy
I’m so glad you enjoyed it!