Ingredients

12 tablespoons unsalted butter (softened)

3/4 cup granulated sugar

1/4 cup packed light brown sugar

3 large eggs (room temperature)

1/3 cup whole milk (room temperature)

1/3 cup sour cream (room temperature)

1 tablespoon pure vanilla extract

2 1/3 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

2 packages (8 ounces each) cream cheese (softened to room temperature)

1/2 cup granulated sugar (for filling)

1 large egg (for filling)

1 cup unsalted butter (melted; see notes if using salted butter)

1 cup packed light brown sugar (for streusel)

1/4 cup granulated sugar (for streusel)

3 cups all-purpose flour (for streusel)

2 teaspoons ground cinnamon (for streusel)

1/4 teaspoon kosher salt (for streusel)

Instructions

Step 1: Preheat the oven to 325°F. Grease a 9×13-inch baking dish with nonstick spray or line it with parchment paper for easier slicing.

Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, milk, sour cream, and vanilla extract; beat until smooth.

Step 3: Sprinkle the flour evenly over the wet mixture, then add baking powder, baking soda, cinnamon, and salt. Mix on low speed just until combined without overmixing.

Step 4: Spread half of the cake batter evenly into the prepared baking dish, smoothing the surface with an offset spatula.

Step 5: In a separate bowl, beat the cream cheese, sugar, and egg on medium-high speed for 2–3 minutes until light and smooth. Spread this mixture evenly over the first cake layer.

Step 6: Dollop the remaining batter over the cream cheese layer and gently spread it out to cover completely.

Step 7: To make the streusel, whisk together melted butter, light brown sugar, and granulated sugar in a medium bowl. Add flour, cinnamon, and salt then stir with a fork until crumbly and evenly moistened. Sprinkle the streusel evenly over the top.

Step 8: Bake for 43–48 minutes until the edges are golden and the top is set. Insert a toothpick halfway into the cake layer (avoiding the cream cheese center); it should come out clean.

Step 9: Cool the cake in the pan on a wire rack for at least 30 minutes before slicing to allow the cream cheese layer to set and prevent the cake from falling apart.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

If using salted butter in the streusel, omit additional salt for balance.

For added flavor, sprinkle chopped nuts like pecans or walnuts over the streusel before baking.

Try substituting half the all-purpose flour with whole wheat flour for a nuttier taste and extra fiber.

FAQs

Can I make this coffee cake ahead of time?

Yes, you can prepare the cake the day before and refrigerate it unbaked, then bake it fresh in the morning. Alternatively, bake it fully and store as directed.

Can I use low-fat cream cheese or milk?

Full-fat cream cheese and whole milk provide the best texture and flavor, but you can substitute with lower-fat versions with slightly different richness and moisture.