00743 11 40 C 11 55. 007431 69 40 69 C 47. This post may contain affiliate links. As an Amazon Associate Blueberry cream cheese coffee cake in a bundt pan earn from qualifying purchases.
My deliriously soft coffee cake has a surprise ripple of cinnamon in the middle and a super simple streusel topping. Ever since developing this moist coffee cake recipe almost five years ago, I have yet to find another that measures up. Maybe it’s that buttery blanket of streusel on the top, or the simple drizzle of vanilla glaze. Whatever it is, I’m hooked, and I know you will be too! French toast casserole are always a hit, too!
Or just make it for dessert tonight, because Thursday’s are worth celebrating, too! Bakes in a large pan, so it’s perfect for serving to a crowd. The streusel topping is incredibly easy to make with NO pastry cutter! Takes just half an hour to prep before going in the oven.
I substitute some of the butter for cream cheese, and I believe this is what makes my recipe better than any other out there. And in case you’re worried that it makes the cake actually taste like cream cheese, it doesn’t! While this probably isn’t an unexpected ingredient, using a blend of granulated and light brown sugar certainly isn’t always the norm. We’ll add this to encourage a soft, tender, melt-in-your-mouth crumb. If you don’t have buttermilk on hand, feel free to use my buttermilk substitute instead. SAM’S TIP: This batter will be thicker than what you’re used to, and that’s exactly as it should be. Because of this, when you layer your cinnamon sugar swirl in the center, the top layer can be a bit tricky to spread.
You can try to smooth it over the surface like I suggest in the recipe, or you can just use a knife and swirl it into the cinnamon and sugar. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post! Cream together the cream cheese and butter, then add the sugars and beat until light and fluffy. Add the eggs one at a time, then stir in the vanilla.
Combine the dry ingredients in a separate bowl. Alternate adding the dry ingredients and buttermilk to the wet ingredients. Pour half the batter into your greased and floured pan, then add the cinnamon sugar layer. You want the mixture to be nice and clumpy, don’t overwork it or it’ll be pasty and difficult to sprinkle! Sprinkle streusel over the prepared cake and bake for 40-50 minutes. SAM’S TIP: While overmixing isn’t as much of a concern with this recipe, overbaking is definitely possible.
If your cake turns out dense or dry, it was probably baked for a few minutes too long. Keep a close eye on your cake to make sure this doesn’t happen to you! Frequently Asked Questions Does coffee cake have coffee in it? Can I bake this cake in a bundt pan?
