Cream Cheese Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 1x
Ingredients
Units
Scale
- Filling
- 2 8 oz. packages cream cheese (softened (light or regular))
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (light or regular)
- Streusel Topping
- 1/4 cup sugar
- 1/4 cup flour
- 3 tablespoons butter (chilled and cubed)
- Topping
- 1/4 cup confectioners sugar
- 1 1/2 teaspoon milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9” x 13” cake pan and set aside.
- Using an electric mixer in a medium bowl combine cream cheese, sugar, egg and vanilla and blend on medium-low speed until creamy. Set mixture aside.
- In separate bowl stir together flour, baking powder, baking soda and salt and set aside.
- Using an electric mixer in a large bowl cream butter and sugar on medium-low speed. Add eggs one at a time then vanilla extract. Gradually add in flour mixture alternating with sour cream until it is all combined.
- Spread half the batter in prepared cake pan. Spread cream cheese mixture evenly on top. Top with remaining cake batter. Using a butter knife, gently swirl in the batter.
- Add sugar, flour and butter in a small bowl and stir using a fork or pastry blender mixture is crumbly. Sprinkle on top of cake.
- Bake for 40-45 minutes until cake tester inserted in the center comes out clean.
- Cool on rack.
- In a small bowl combine confectioners sugar and milk until creamy. Drizzle over cake.