A simple classic coffee cake recipe made with cream cheese and topped with a cinnamon struesel topping loaded with pecans. Easy and perfect for any time.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Coffee cake is one of my favorite childhood cakes. Mainly because it wasn’t a special occasion once a year kind of cake, but the kind that was more of a snack. But also a cake. Which, we all know to a kid is about the most amazing thing ever. (Ok, yes, to an adult too, especially when you level it up and add browned butter – just saying).
Slices of cake with bits of the cinnamon streusel topping falling off messing up the napkin whether it was for breakfast or after dinner. It seemed to me, coffee cake was a magical rule breaking cake.
Why is it called coffee cake?
For starters, it doesn’t have coffee in it. It can, and it’s delicious, but the original coffee cake was a simple cake created to enjoy with coffee or tea. Hence the name, coffee cake.
However, in the US coffee cake isn’t the same as the round sponge like cake served with tea in Europe. This cream cheese coffee cake, and many similar recipes are a sweeter snack cake, that are also meant to be enjoyed with coffee, at breakfast, as a mid-day snack or even dessert.
How to make coffee cake
Coffee cake is one of those cakes that always tastes amazing, like my favorite Pumpkin latte coffee cake , and is a hit at bridal showers, office parties, and pretty much any excuse to make a cake ever. But it super easy to make.
Since it is a complicated layer cake, all you need is one pan, a mixing bowl (or stand mixer), and an oven.
Mix all the cake ingredients and pour into the pan.
Mix all of the toppings (and essential part of coffee cake, IMO) and sprinkle over the top.
Or in this case, I reversed things and added a layer by making it in a bundt cake pan. I started with the toppings, added a layer of batter, another cinnamon streusel layer and the rest of the batter. I knew the cake would be inverted when I removed it from the pan – so it really leveled up the presentation of this otherwise very easy to make recipe.
Coffee Cakes are a pretty magical way to start the day. If you are looking for more fun variations on this timeless classic, these are some of my favorite creations:
- Chocolate Chip Banana Bread Coffee Cake
- Browned Butter Coffee Cake with Spiced Maple Cream Cheese Frosting
- Raspberry Cream Cheese Coffee Cake
- Pumpkin Latte Coffee Cake
If you’ve tried my Cream Cheese Coffee Cake recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 1/2 Cup butter, softened
- 8 oz package cream cheese, softened
- 1 1/2 cups sugar
- 2 Eggs
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
For the Topping:
- 1/2 cup flour
- 1/2 cup firmly packed light brown sugar
- 1/2 cup pecans, toasted and chopped
- 1/4 cup butter, melted
- Preheat the oven to 350 degrees F.
- Grease and flour a 13x9 baking sheet.
- In a large bowl, combine the flour baking powder, baking soda, and salt. Set aside.
- Beat butter and cream cheese in the bowl of your stand mixer until creamy.
- Gradually add sugar, mixing well.
- Add eggs, one at a time, beating in between and scraping down the sides as needed.
- Add the Vanilla, and mix to combine.
- Working in batches, starting and ending with the flour, slowly combine the flour mixture alternating with the milk until just combined
- Pour the batter into the prepared baking sheet. Level with an offset spatula or by shimmying the pan a bit.
- Mix the topping ingredients, the flour, light brown sugar, pecans, and butter, in a small bowl until grainy, like wet sand.
- Sprinkle the topping over the pan and bake for 40-45 minutes until a toothpick inserted comes out clean.
- Allow to cool on a wire rack before slicing and serving.
To prepare this cake in a bundt pan, as pictured, follow the steps to combine the ingredients.
Sprinkle half of the topping into the bottom of the pan.
Spoon half of the batter into the pan. Sprinkle the remaining topping over the batter and cover with the remaining batter.
Bake for 45-50 minutes, until a toothpick inserted comes out clean.
Cool the pan on a wire rack before turning out to cool completely.
Sprinkled with powdered sugar to serve.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 329 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 61mg Sodium: 301mg Carbohydrates: 41g Fiber: 1g Sugar: 25g Protein: 4g
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