Recipe of the Week: Cream Cheese Coffee Cake


Servings: 20

– 2 (8 ounce) packages cream cheese, at room temperature
– ½ cup sugar
– 2 teaspoons pure vanilla extract
– 1 egg

– 1/3 cup flour
– 1/3 cup brown sugar, packed
– 1 tablespoon cinnamon
– 4 tablespoons butter, chilled and diced

– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup (1 stick) unsalted butter, at room temperature”
– 1 cup sugar
– 4 eggs
– 2 teaspoons pure vanilla extract
– 1 cup sour cream


1. Position oven rack in the center of the oven and pre-heat to 350 degrees. Grease and flour a 9 by 13 inch baking pan.

2. Prepare the filing by using an electric mixer to beat the cream cheese. Mix in the sugar, vanilla, and egg; beat until smooth and creamy. Set aside.

3. Prepare the streusel by mixing the flour, brown sugar, and cinnamon in a food processor until combined. Pulse in the chilled butter until the mixture is the texture of coarse sand. Alternatively, you may cut the ingredients together in a bowl using a fork or pastry blender.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, use an electric mixer to beat the softened butter smooth. Mix in the sugar and beat at high speed until light and fluffy. Blend in the eggs, one at a time, and then the vanilla. Slowly mix in the flour mixture, alternating with the sour cream, until just combined.

5. Pour half of the batter into the prepared pan and smooth into an even layer. Pour the cream cheese filling on top, dollop the surface with the remaining cake batter, smoothing the batter over the top of the cream cheese filling. Then use a butter knife to gently swirl the batter and filling.

6. Evenly sprinkle the top of the cake with the streusel mixture. Bake for 40 – 45 minutes or until no longer jiggly and a toothpick inserted in the center of the cake comes out clean. Place on a rack to cool; serve warm or at room temperature.




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