Cream Cheese Coffee Cake is even more decadent than your typical coffee cake! It is perfectly topped with a tasty streusel.
Cream cheese coffee cake is perfect for breakfast or dessert! It is moist and ultra yummy. For a special treat try pairing this with Double Chocolate Hot Cocoa or Mexican Hot Chocolate.
Quick and simple
Confession… Breakfast is not my most important meal of the day. I bet some of you are like me where mornings are crazy. So, something quick and simple is what it comes down to when choosing what to eat for breakfast.
Luckily my family gets together often to eat “breakfast for dinner”. Coffee Cake often makes the menu. It really is scrumptious and easy to put together!
It is soft, moist and full of flavor. The creamy glaze drizzled takes it over the top. This is definitely a recipe to add to your morning, or “breakfast for dinner” menu. Not going to lie – our family loves “brinner!”
Mix and bake!
WET INGREDIENTS. Cream together butter, cream cheese, sugar and eggs. In a separate bowl, combine milk and vanilla. Add to creamed mixture, stir until well blended.
DRY INGREDIENTS. Sift dry ingredients together and then add to creamed mixture. Mix well. Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan. We used 2 because our pans were a bit bigger.
TOPPING & BAKE. Mix together streusel ingredients and spread over top of pans. Bake at 350 for 20 minutes.
TIPs + variations
To adjust the size and make these in a 9×13 pan or into muffins simply adjust the bake times. To be extra sure insert a toothpick into the center. If it comes out clean the cake is done.
- To make a 9×13 bake at 350 degrees F for 35 minutes.
- For muffins, bake at 375 degrees F for 15-17 min.
For delicious VARIATIONS try adding fruit. Blueberries, sliced peaches or sliced apples. Note: The liquid from the fruit may cause the cake to be baked longer.
Nuts are also delicious; add sliced almonds, chopped pecans or walnuts to the top of the cake to give it a delightful crunch.
Store + reheat
STORE cream cheese coffee cake in an airtight container at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to a week.
Wrap tightly with plastic wrap and FREEZE in an airtight container for up to 3 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.
Serve cream cheese coffee cake with:
Cream Cheese Coffee Cake Recipe
Ingredients
- 1/4 cup butter softened
- 8 oz cream cheese softened
- 1 1/2 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup milk
- 1 tsp vanilla extract
Streusel Topping
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup brown sugar
Instructions
- Cream together butter, cream cheese, sugar and eggs.
- In a separate bowl, combine milk and vanilla. Add to creamed mixture, stir until well blended.
- Sift dry ingredients together and then add to creamed mixture. Mix well.
- Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan. We used 2 because our pans were a bit bigger).
- Mix together streusel ingredients and spread over top of pans. Bake at 350 for 20 minutes.
I had cream cheese I had no idea what to do with it. Thank god for your recipe, I love this coffee cake and I made it in Bundt pan. 30 minutes, tweeted it little less sugar. thank you for wonderful recipe. I took a picture of Bundt cake but I don’t see how to add here.
I’m so glad you enjoyed the recipe! And I bet it looked fabulous in the Bundt cake! I’m not sure how to upload photos in the comments section but that is definitely something I will look into. Thanks!
Do you melt the butter for the topping?
This was so good and easy to make. I will definitely make this often.
Yay! I’m so glad to hear you enjoyed the cake!
I wish there was a video for this….I’m super confused
Sorry to hear you are confused. If you have any specific questions about the recipe, let us know how we can help! 🙂
Oh, my, this is reaallly good…. Too good 😊
After 20 minutes the cake was still mostly runny in the middle. I baked it in 10 minutes increments until done.
Good to know! Thanks for sharing!
What is the size of the pan you’re using
I don’t know either, but if a commenter used a bundt pan, then I’m sure it’s a large pan I’ll try a 9×13. looks like a hassle to cut in half, but she does cook for a large family…I’d cut the sugar too. I don’t want to make 2 cakes, just one, nor do I want a 2 layer cake.
You could use either 9 or 8 inch cake pans. But we do mention in the post that you can also bake in a 9×13. So if you’d prefer just one pan, you can definitely do that. To make a 9×13, bake at 350 degrees F for 35 minutes. 🙂
I wish there was more detail on how to add the streusel. I don’t understand how to keep it from sinking into the batter. Unless it’s supposed to sink into the batter? I thought it was more of a topping. Pictures would help…
Other than that, nice recipe. My husband wanted coffee cake and I often find them too dry, so the cream cheese helps with that.
Thanks for the feedback and for giving the recipe a try! The streusel should just be sprinkled on the top of the batter so shouldn’t sink too far down. Glad to hear you enjoyed the recipe!
Would have been nice if the drizzle recipe was with the cake recipe. Had to look it up elsewhere.
I used half the sugar in the cake and the struessel and my family loved it that way. I also added oatmeal to the topping to give the dish some fiber but it still needed something more such as apples for even more fiber and interest for my liking. Still it is a good recipe base.
made this dairy free (tofutti cream cheese, Silk vanilla soy milk, country crock plant butter) and gluten free (King Arthur GF flour blend) baked in a 9×13 for 30-35 min, came out perfect! love the texture and and it was just delicious! will definitely make again thank you!
Thanks for sharing what you did. I haven’t tried the recipe dairy or gluten free, so I’m happy to hear it turned out well!
2 stars for the amount of sugar in this recipe. Must be a Dentist in the family! This is a double recipe !
I saw the questions regarding pan size and the confusion. I used a 3 quart glass baking dish, greased.
I divided the batter in half and spooned it into the pan. Then I added 1 C pecans and 1/4 c cocoa powder to the middle. I poured the remaining batter. I didn’t like her streusel topping, (not enough flour or butter) so I followed Sugar Spun Run- I even cut her sugar in half as well- using brown sugar and added cinnamon- 1 tablespoon.
This was baked for 25 minutes at 350 degrees.
Maybe next time, I’ll use a cream cheese filling for the middle to combat the dryness of coffee cakes everywhere.
2 stars for the amount of sugar in this recipe. Must be a Dentist in the family! This is a double recipe !
I saw the questions regarding pan size and the confusion. I used a 3 quart glass baking dish, greased.
I divided the batter in half and spooned it into the pan. Then I added 1 C pecans and 1/4 c cocoa powder to the middle. I poured the remaining batter on top of nuts and cocoa, spreading with a spatula. I didn’t like her streusel topping, (not enough flour or butter) so I followed Sugar Spun Run- I even cut her sugar in half as well- using brown sugar and added cinnamon- 1 tablespoon.
This was baked for 50 minutes at 350 degrees.
Maybe next time, I’ll use a cream cheese filling for the middle to combat the dryness of coffee cakes everywhere.
Yeah you are right good call
sooo good. u can’t go wrong! Love you k
Perhaps I’m not reading it correctly but was there supposed to be be no cinnamon added to this ? I’m in the middle of making it as we speak I’m just gonna add it anyway
The recipe doesn’t call for cinnamon, but you can definitely add it in. Hope it turned out delicious!
Made it in a 9X13 pan. Fabulous!!! Love the cream cheese. Will do this again often.
I’m so glad you enjoyed the addition of the cream cheese! Thanks for sharing!
10 year old granddaughter made this for me for a mother’s day breakfast.
past yummy… wonderful