Thick Cream Cheese Coffee Cake has a layer of cheesecake and is topped with a crunchy Cinnamon Streusel. You'll love the moist texture with ribbon of cream cheese!
For the cake, grease and flour a 13x9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy! Pour half the batter into baking dish, spreading evenly.
In a separate mixing bowl, beat cream cheese with sugar and egg until light and fluffy, about 3-5 minutes. Pour over batter. Top with remaining half of cake batter.
For the topping, mix sugars with cinnamon and salt. Add in butter and combine fully. Add flour and mix with hands until fully combined.
Pour crumb topping over batter, sprinkling with hands until evenly distributed.
Bake cake in a 325 degree oven for about 45 minutes, until fully cooked. Cool completely and serve.
Notes
You can use a 13×9 baking pan or two 9-inch cake pans. They will use the same oven temperature and baking time.
Be sure to let the butter and cream cheese soften at room temperature before you make this recipe.
Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer.
The second layer of cake batter that goes on top of the sprinkled streusel can just be spooned on. It doesn’t need to be spread out.
Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
For added delicious flavor, whip up an easy icing to drizzle over the top!
Once cooled, store the coffee cake in an airtight container at room temperature. It’s best enjoyed within 3 days. It can also be stored in the refrigerator to extend its shelf life. It will keep for up to 1 week.