Cream Cheese Coffee Cake



Wow! It’s almost spring break! This is going to be a rough week but it will be well worth it because then it’s spring break!

Friday my husband and I went to see Oz the Great and Powerful. It was excellent. It reminded me exactly of The Wizard of Oz. The movies fit perfectly with each other. It’s a must see movie!

On Saturday we went to the Swap-o-Rama Flea Market with my parents. I felt like I was 15 again! We used to go all the time when we were young. I haven’t been to the swap-o-rama since last year and before that it had been about 7 years. I was looking for some Chile Pasado and I found it! I’ll post that whenever I make it. We also found the best Queso Ranchero (Ranchero Cheese)! It was nice sampling all the deliciousness at that particular shop at the flea market. The pepper and cheese were pretty expensive! The pepper was $14.00 a pound! I’m sure it will be delicious! Thanks, for the cheese Dad! My dad and I love a lot of the same things like cheese!

After that we went to have lunch at Carnitas Don Alfredo. They have the best carnitas I have ever tasted! And the handmade tortillas…your mouth waters just looking at them. After a delicious lunch my dad went home, my husband went to run other errands and just the girls went to the mall. All in all it was a nice day. Since I didn’t get anything done Saturday, yesterday I stayed home to get homey things done.

Who doesn’t like cream cheese and cake? The combination just goes well together.

This cake is perfect for breakfast, brunch, dessert or even just a snack!

Cream Cheese Coffee Cake


For the filling:

  • Two 8 oz. packages cream cheese, softened (light or regular)   
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 large egg

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (light or regular)

For the streusel topping:

  • ¼ cup sugar
  • ¼ cup flour
  • 3 tablespoons butter, chilled and cubed

For the glaze:

  • ¼ cup confectioners’ sugar
  • 1 ½ teaspoons milk


Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside.

Make the filling:  In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy.  Set aside for the filling.  (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)

Make the cake batter:  In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.

In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.  Add eggs one at a time.  Add the vanilla extract.  Slowly pour in the flour mixture alternating with the sour cream until it is all combined.

Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter.

Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter.

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.  Cool on a rack.

To make the glaze:  In a small bowl, combine confectioners’ sugar and milk until creamy.  Drizzle over cake

It might look like a lot of steps, but this cake comes together pretty quickly!




Recipe source



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