Imagine this: a warm, golden slice of cake, impossibly moist, with a luscious ribbon of sweet cream cheese and a buttery, crunchy cinnamon streusel that crackles under your fork. This isn’t just dessert—it’s comfort baked into a 9×13 pan. Perfect for Sunday brunch, baby showers, or any “I just needed to bake” afternoon, it disappears almost as quickly as the coffee.
Passed down through slightly smudged recipe cards and countless loving hands, this is your mom’s classic—simple, satisfying, and surprisingly easy. Best of all, it tastes like it took all day, though it’s ready in under an hour.
Why You’ll Love This Coffee Cake
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🧁 Three layers of bliss: tender cake + creamy filling + crunchy streusel
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☕ Perfect with coffee: sweet but not cloying, rich but not heavy
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🕒 Quick & easy: ready in 50 minutes, no mixer required
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🧈 Simple ingredients: butter, cream cheese, cinnamon, sugar, and love
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💛 Nostalgic flavor: tastes like home, no matter where you’re from
Ingredients
For the Streusel:
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½ cup (100g) granulated sugar
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⅓ cup (45g) all-purpose flour
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1½ tsp ground cinnamon
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¼ tsp salt
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¼ cup (½ stick / 57g) cold unsalted butter, cubed
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½ cup (55g) chopped pecans or walnuts (optional)
For the Cake:
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2 cups (250g) all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup (1 stick / 115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs, room temperature
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1 tsp pure vanilla extract
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1 cup (240ml) sour cream, room temperature (or full-fat plain yogurt)
For the Cream Cheese Layer:
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1 (8 oz / 225g) block full-fat cream cheese, softened
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¼ cup (50g) granulated sugar
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1 large egg, room temperature
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1 tsp pure vanilla extract
💡 Pro Tips:
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Bring ingredients to room temperature for smooth batter.
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No sour cream? Plain Greek yogurt works (thin with 1 tbsp milk if needed).
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Nut-free? Skip the nuts in the streusel.
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Gluten-free? Use a 1:1 gluten-free flour blend.
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