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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, my!! I could eat this everyday!! Love it for breakfast, though it’s a great dessert too!!
I halved the recipe to make one. I cooked it in my spring form pan for 30min and it tasted awesome. I was always hesitant to make a coffee cake but this was awesome. Thank you
I am so glad you liked it!! Thank you for trying it & for letting me know 🙂
Thank you for the recipe! I’ve made it several times, it is moist and delicious. I like that I can reduce sugars to suit our taste and still have a great cake!
That is what’s great about baking 🙂 I am so glad you liked it & thank you for letting me know!
Great, just usr made a 8 x 8 and half is gone. Thec only problem is sunk in the middle.
The rating should be 5 stars, sorry
I’m sorry it sunk, but glad you still liked it 🙂 Thank you so much!
This coffee cake is so rich and delicious! I was able to put mine in a 9×13 and bake it for 35 minutes and it turned out perfect!
We love this! I am glad you did too! Thank you for letting me know 🙂
This is a great recipe! Looks delicious.
Can’t wait to give this one a try. Thank you!
We love it!! Let me know what you think, when you try it! Thank you!
Do you think this would work well in a Bundt pan?
I have not tried! One way to find out 😉
Teresa
I made it in Bundt , it Turned out great and I reduced the sugar, 30 minutes cooking time. I wish I could paste my picture here
Hi! what did you use for the glaze? It looks delicious!
Would love to try this recipe, sounds yummy, but for reference what size pans did you use.
We used 2 9inch round pans, but you could do 3 8in:) I hope you like it…it’s delicious!! Thanks!
Made it, loved it:)
So glad:) Thanks so much for letting me know!