Last Updated August 6, 2024

Cream Cheese Coffee Cake. Think a delicate crumb, super moist with swirls of cream cheese making the coffee cake even softer, and a sweet crumble on top.

Coffee cakes (and scones) often get a bad rap for being dry. No one likes to eat something that makes their mouth feel like it’s full of sawdust. There is no need to make dry baked goods when there are so many good recipes out there! A good example? This Cream Cheese Coffee Cake recipe. I already have a few favorite NOT dry recipes like this Cinnamon Streusel Coffee Cake, but today’s Cream Cheese Coffee Cake really uh, takes the cake on the moist scale. I apologize if you don’t like the word “moist”, but I struggle finding suitable synonyms that get the same point across. If you have any ideas, I’m open to suggestions so I don’t offend some people’s sensibilities. :)

Now, post Valentine's Day, or Galentine's Day, you may need to take a break from chocolate. No wait, never mind, that's silly. Chocolate is always necessary. What was I thinking? But I'm sure you already have plenty of chocolate on your hands (maybe literally, put that candy bar down and get busy making this coffee cake) in the form of heart boxes, Dove dark chocolate with those hidden messages, Hershey's kisses, or in my case, Toblerone. So instead, let's make a very white dessert (or breakfast, hey) with a delicate crumb and cheesecake filling. Yes? Yes.

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Cakeeeeeee:

Strawberry Rhubarb Coffee Cake

Pistachio Cake with Honey Vanilla Buttercream

Banana Chocolate Chip Cake with Peanut Butter Frosting

Scrumptious Apple Cake

Cream Cheese Coffee Cake

Serves 12-16

Ingredients:

For the Filling

8 oz / 225g cream cheese, softened
1/4 cup / 50g sugar
1/2 tsp vanilla extract
1 egg

For the Cake

1 1/2 cups / 180g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp / 42g oil
1/2 cup / 100g sugar
2 eggs
1 tsp vanilla
1/2 cup / 123g yogurt or sour cream

For the Streusel

1/4 cup / 50g sugar
1/4 cup / 30g all-purpose flour
3 Tbsp / 42g cold butter, cubed

Directions:

Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan.

For the Filling

In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds.
Add sugar, vanilla, egg and beat on medium-low speed until combined. Pour into another bowl and set aside.

For the Cake

In a medium bowl whisk together flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer combine oil and sugar. Beat in eggs one at a time. Add vanilla.
Alternate adding the dry ingredients and yogurt to the oil and sugar mixture. Dry, yogurt, dry, yogurt, dry. Mix only until just combined after each addition.

For the Streusel

Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.

Assembly

Spread half of the cake batter in the bottom of prepared pan.
Pour and spread cream cheese filling evenly over batter; gently swirl.
Spread remaining half of cake batter over cream cheese filling.
Evenly sprinkle streusel over the top.
Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean.