Description
This Cream Coffee Cake is a moist and flavorful dessert featuring a tender cake base, a rich cream cheese filling, and a sweet cinnamon streusel topping. Perfect for breakfast, brunch, or an afternoon treat, this recipe combines a light sour cream batter with a luscious cream cheese layer and crunchy nuts for added texture.
Ingredients
Scale
Cake Batter
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Streusel Topping
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake does not stick.
- Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cake texture.
- Add Eggs, Sour Cream, and Vanilla: Mix in the eggs one at a time to fully incorporate each before adding the next. Then stir in the sour cream and vanilla extract until the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring even distribution of leavening agents and salt.
- Mingle Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing to maintain cake tenderness.
- Make Cream Cheese Filling: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, creating the luscious filling layer.
- Prepare Streusel Topping: Combine brown sugar, ground cinnamon, and chopped walnuts or pecans if using, for a sweet and crunchy topping.
- Layer Batter and Filling: Pour half of the cake batter into the prepared pan and spread evenly to form the base layer.
- Add Cream Cheese Layer and Streusel: Spread the cream cheese filling over the batter layer evenly, then sprinkle about half of the streusel mixture on top.
- Top with Remaining Batter: Spoon the remaining batter over the filling and spread carefully to cover it completely without mixing.
- Add Final Streusel: Sprinkle the remaining streusel topping evenly over the batter.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for 15 to 20 minutes, then transfer it to a wire rack to cool completely before serving for best texture and flavor.
Notes
- For a nut-free version, simply omit the walnuts or pecans in the streusel topping.
- Make sure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices briefly in the microwave or oven for a fresh-baked taste.
