Instructions
1. Make the Streusel
Mix sugar, flour, cinnamon, and salt. Cut in cold butter until crumbly. Stir in nuts if using. Chill while preparing the cake.
2. Prepare the Cake Batter
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Whisk together flour, baking powder, baking soda, and salt.
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Beat butter and sugar until light and fluffy (2–3 minutes).
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Add eggs one at a time, then vanilla.
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Mix in sour cream until smooth.
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Gently fold in dry ingredients—do not overmix.
3. Make the Cream Cheese Filling
Beat cream cheese, sugar, egg, and vanilla until smooth and lump-free.
4. Assemble
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Grease a 9×13-inch pan. Spread half the cake batter in the bottom.
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Dollop cream cheese filling over the batter; gently spread.
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Spoon remaining cake batter over the cream cheese and swirl lightly.
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Sprinkle chilled streusel on top.
5. Bake
Bake at 350°F (175°C) for 35–40 minutes, until a toothpick in the cake portion comes out clean. Let cool 15–20 minutes before slicing.
Serving & Storage
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Best served warm, with coffee on the side.
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Room temperature works too.
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Store covered at room temperature for 2 days, in the fridge for up to 5 days.
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Freeze slices for up to 2 months; thaw at room temperature.
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Optional: drizzle with vanilla glaze or serve with fresh berries.
FAQs
Q: Can I use low-fat cream cheese?
A: Full-fat is best—low-fat can make the filling watery.
Q: Why did my cream cheese layer sink?
A: Overmixing or too-thin batter is usually the culprit. Swirl gently.
Q: Can I bake in a bundt pan?
A: Yes! Bake 45–55 minutes, filling only ⅔ full.
Q: Does coffee cake need coffee?
A: Nope! “Coffee cake” means it’s perfect with coffee, not that it contains any.
A Slice of Love
This cake isn’t about perfection—it’s about showing up, flour-dusted hands, a warm kitchen, and something sweet to share. With humble ingredients and simple steps, it delivers a generous, comforting flavor that says, “I’m glad you’re here.”