Cream Cheese Coffee Cake

The last few years we have gone to my father in law’s for Halloween because we live in a townhouse and no one really trick or treats here.  We use Karl’s house to get everyone dressed (this year as a ninja, Princess Tiana and a gnome), trick or treat as long as the cold Chicago weather permits, and stop back for dinner and dessert.  I was trying to decide what to bring and then it came to me.  My FIL loves coffee cake (given the opportunity, he could eat the whole thing himself) and I had just pinned the perfect recipe a few weeks ago.  I knew that the kids wouldn’t eat it, but they would be too preoccupied with sorting and eating candy to even notice.  So, coffee cake it was.

Halloween was a super busy day.  We went to Sammie’s parade in the morning and then went back again at 1 for Jack’s parade.  Immediately after that,  I planned on making the coffee cake.  But the problem was I neglected to notice  that there were four steps and a 45 minute baking time.  I took the cake out of the oven just 15 minutes before we had to leave.  It was supposed to cool before glazing, but there was no time for that. So I glazed it anyway.  The pan was too hot to hold so I had to carry it by the cooling rack and put it on the floor of the car.  Luckily, it didn’t burn into the rug.

I couldn’t wait for dessert to taste this cake. I love coffee cake too, especially those without cinnamon.  Don’t get me wrong, I love cinnamon, but I just prefer my coffee cake without.  I save cinnamon for the rolls :D  I have to say, this cake was so worth the wait.  The cake is moist and buttery, with a cheesecake like swirl in the middle, some texture from the streusel and sweetness from the powdered sugar glaze.  I mean, really, how could you go wrong with this combination?

Cream Cheese Coffee Cake

Yield: 13 x 9 cake

For the filling:

Two 8 oz. packages cream cheese, softened (light or regular)   I used regular

½ cup sugar

½ teaspoon vanilla extract

1 large egg

For the cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream (light or regular)

For the streusel topping:

¼ cup sugar

¼ cup flour

3 tablespoons butter, chilled and cubed

For the glaze:

¼ cup confectioners’ sugar

1 ½ teaspoons milk

Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside.

Make the filling:  In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy.  Set aside for the filling.  (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)

Make the cake batter:  In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.

In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.  Add eggs one at a time.  Add the vanilla extract.  Slowly pour in the flour mixture alternating with the sour cream until it is all combined.

Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter.

Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter.

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.  Cool on a rack.

To make the glaze:  In a small bowl, combine confectioners’ sugar and milk until creamy.  Drizzle over cake.

Source: Mother Thyme

Leave a comment


  1. Looks beautiful! :)

  2. Mmmm – love the cheesecake swirl in the middle! I’m not sure I would have been able to wait for the cake to cool to eat it!

  3. The coffee cake looks so so good.

  4. Yum! Reminds me of a Gooey Butter Cake.

  5. teacher4life

     /  December 11, 2012

    I am drooling!!!

  6. Diana

     /  December 13, 2012

    I made this last night and it is so easy! and delicious! Thanks for the recipe.

  7. thenoff

     /  December 15, 2012

    I’m going to make these

  8. Claire

     /  December 16, 2012

    I’m thinking some raspberry sauce would be lovely on this cake as well. Great recipe, thanks for sharing. :)

  9. jessica

     /  December 20, 2012

    will it still be good if I make it the day before Christmas Day and serve it on Christmas Day?

  10. Where is the coffee in this recipe?

  11. Roz

     /  December 20, 2012

    Would you need to refrigerate this if you aren’t eating it right away?

    • Hi Roz. I had it on my counter a few days and it was fine. If you refrigerate it, I would bring it to room temperature before serving.

  12. I made this for Christmas morning and it was yummy. I would also like to do a version with almond extract. Great recipe!

    • I’m so glad you enjoyed it Nan. I think this cake would be a good base for lots of different flavors. Next time I was thinking of maybe adding blueberries. Or maybe some lemon juice and lemon zest.

  13. Nicole s

     /  December 29, 2012

    Is the batter supposed to be very stiff? I had a very hard time spreading the second layer of batter.

    • Sorry, Nicole. I don’t really remember if the batter was stiff or not. But, I do remember it being hard to spread over the cream cheese because it was a thin layer. I just put a bunch of dollops all over and spread them together. Please let me know how it turned out.

    • Sheryl

       /  January 6, 2013

      Nicole — I just took mine out of the oven. And I was thinking the same thing. Was starting to wonder if I had done something wrong. Thanks for asking the question! And I did the same thing, just gave in & put some dollops on and spread them together. Can’t wait to cut into it. And I’m personally thinkking that I’ll have to cut a piece to sample before I take it into work. :)

    • Laura

       /  April 7, 2013

      I just made this and the batter was thick and hard to spread, but not impossible. I did the dollop all over thing and then connected the dollops also.

    • Im glad to read this cause mine was too, but the butter knife helped then I swirled it. Sprinkled some oreo crumbs ontop to! Just waiting for it to come out of the oven right now.

  14. Kerri

     /  December 30, 2012

    Great recipe. I made it today, and it is a moist cake.

  15. Shira

     /  January 12, 2013

    Can you use a regular electric hand mixer if you don’t have a paddle attachment? Thx!

  16. Jordan

     /  January 12, 2013

    I will most definitely be trying this! Driving already!

  17. grace

     /  January 15, 2013

    My batter was also really sticky, so I had a very hard time spreading it, but it’s in the oven right now! Can’t wait for my first bite!

  18. Sorry!!
    Now I know i’m addicted to your blog!!

  19. Kelli

     /  January 19, 2013

    This was amazing!! Family loved it!! Thanks..

    • Thank you for taking the time to let me know Kelli. I’m so glad you enjoyed it. I think next time I might add lemon or blueberries. Mmmm…. :D

  20. Ck

     /  January 21, 2013

    This is amazing. We ate it warm with a nice cup of coffee and DH couldn’t stop smiling! Made another for a “thank you” gift for my doctor, he called me to say “what do you call that cake it’s superb”!! Can’t get better than that ! Will be making this one often. Thank you for sharing.

    • Yay! I’m so glad you liked it CK. I don’t make many recipes more than once, but this one is definitely a keeper!

  21. carla

     /  January 24, 2013

    My cake is baking in the oven now! Will let you know how it turns out!

  22. Kay

     /  January 31, 2013

    Yum, yum and yum, made this for the second time in two weeks. I love simple good recipes and this is one!

    • I’m so glad you enjoyed it Kay. I need to make it again soon. I loved it too. Maybe I’ll throw in some blueberries this time?

  23. Kyla

     /  January 31, 2013

    Does the coffee cake need to be refrigerated?

  24. Kyla

     /  January 31, 2013

    Oops, I just read that u can refrigerate or let sit out. Sorry! I will be making this for my parents birthday.

  25. Amy Bowman

     /  February 1, 2013

    Have you ever tried to do this in cupcake form?

    • No, I haven’t Amy. I can’t see why it wouldn’t work, though the layering might be tricky. I think a small ice cream scoop would be helpful.

  26. Diane

     /  February 2, 2013

    About to make this…can I use margarine instead of butter,that’s all I have at the moment? Also,what can I use in place of sour cream?

    • Hmm, I don’t recommend margarine over butter. I have heard you can use Greek yogurt for sour cream, but I have never done it. This is the kind of cake you want full fat :D

  27. Kari

     /  February 8, 2013

    Can this be made into cupcakes as well?

    • I’ve never tried it Kari. But, I can’t see why it wouldn’t work. Though the layering might be tricky. I think a small ice cream scoop would be helpful.

  28. Ashley

     /  February 16, 2013

    This recipe was great! Just made it for a valentine’s day breakfast for my co-workers. I decided to color the cream cheese filling pink to make it festive! Delicious and pretty! Thanks for sharing!

  29. Shannon M.

     /  February 16, 2013

    This looks amazing! I’m thinking of adding a layer of fruit jam, like raspberry on top on the cream cheese layer before adding the batter to the top…do you think it would work? Thanks! :)

  30. Natasha

     /  February 22, 2013

    Thank you so much for this recipe. Made it today and it became one of my favorites. So gooooooood!

  31. kathy

     /  February 24, 2013

    luv to find good recipes. thank u. Going to have to try the dollops too. so good.

  32. Nalda

     /  March 2, 2013

    I must have made over a hundred different Internet recipes before and never felt the need to comment. I just tried my first piece of this cake and wow, so SO delicious! I love all the textures and the fact that it isn’t too sweet. This recipe is definitely a keeper. THANK YOU!!

  33. Lisa M

     /  March 3, 2013

    Okay…I decided to make this because it just looked so good, but I didn’t want a full sized cake, so I halved the recipe and put it ina 6″ round pan. It filled the pan up to the brim, which I knew was going to be bad, but I baked it anyway. It took longer than expected and oozed all down the sides and when it was done looked pretty bad…but OMG!…this is DELICIOUS! Even the bits I had to scrape off the sides to get the cake out of the pan were delicious.

    • On ho! I’m sorry that happened to you Lisa. I have had more than my share of kitchen follies. I’m glad it still tasted good!

  34. The picture above definitely has vanilla bean particles in it. Is this a picture of the actual cake you made? I’m just wondering what kind of vanilla you use and if they make an extract that has the little black flecks in it.

    • Yes, this is the actual cake I made. I used Vanilla Bean Crush: . It is vanilla extract with vanilla bean seeds. But, I didn’t care for it much. The BEST vanilla is Nielsen Massey vanilla extract or vanilla bean paste, which also has the specks. I buy a 32oz bottle of NM vanilla on Amazon for ~$30, which is a steal. The paste is more expensive, but so worth it, when you want concentrated vanilla flavor.

  35. Yum, your cake looks and sounds so delicious!

  36. naz

     /  March 19, 2013

    Will it taste okay without vanilla extract?

  37. mia

     /  March 27, 2013

    Do i have to use unsalted butter??

    Will it disrupt the taste ?

    • I always use unsalted butter for baking because different brands have different amounts of salt. If you use salted butter, I would not add extra salt called for in the cake..

  38. Tina

     /  April 14, 2013

    I just made this cake. Oh my gosh I love the batter it reminded me of my sugar cookie batter, except a little thinner. All I know is I like both batters, the waiting for 40-45mins is killing me. I can’t wait to try a piece.

  39. Christine

     /  April 23, 2013

    I just took the cake out of the oven. My batter was smooth and not hard to spread at all. Cant wait to try it in the morning. Taking it to work.

  40. LP

     /  April 26, 2013

    This reminds me of those sinful Entemann’s (sp?) cakes we would have when I was a child. Is it similar?

    • I don’t know if I had those. But, this coffee cake is so good. You have to try it LP!

    • Annie

       /  May 12, 2013

      Those were my husbands first words after eating it… “Tastes like Entemanns!”

      My batter was a little tough to spread and the cake just a smidge dry. I think I’ll add a bit of milk or maybe more sour cream. Probably a humidity issue, not recipe flaw. The cake was FANTASTIC!

      • Thank you Annie. I’m so glad you liked it. I have the darndest time spreading the 3 layers. But, with time and patience, it works. Though, it probably doesn’t have to be as perfectly layered as I expect it to be :D

  41. Leslie Killian

     /  April 27, 2013

    can this be made in a bundt pan

    • I can’t see why not, but the streusel will then be underneath the cake- since the top will become the bottom. I’m not sure about adjusting the baking time though…

  42. Cathy P

     /  May 12, 2013

    I just made this for our Mother’s Day gathering…they didn’t even leave a single piece behind!! Thank you for this amazing recipe!! I did sneak in some strawberry preserves…. Ooooh lala yummy!!!

  43. Paige N.

     /  May 13, 2013

    I made this for Mother’s Day as well and everyone absolutely loved it! (although I think my Father liked it the most, he had 2 pieces!). Thanks so much for this great recipe, it came out so beautifully and I can’t wait to make it again!

  44. tasha

     /  May 25, 2013

    Made this today (found you via pinterest!); I subbed almond extract for the vanilla as I was out of vanilla. This cake was fantastic! I took into my work and came home empty handed!! I will definitely be making this often. Thanks!

  45. tina

     /  May 26, 2013

    Definetely gonna make these.I’m a sweetaholic.

  46. anonymous

     /  May 26, 2013

    this looks AMAZING! can’t wait to try it! do you think it would work as well if it was made Gluten Free, using almond flour?

  47. This sounds so delicious — I love any cake with cream cheese. Can’t wait to make it this weekend! Thank you for posting this.

  48. nan

     /  May 31, 2013

    how can I print this out? ( just the recipe )

    • Sorry Nan. My site isn’t too high tech. I just cut and paste onto a Word document when I want to print my recipe. Pain I know.

  49. I hate coffee cake. But i just added this to my bookmarks bar. Yes.

    • Make this coffee cake Jen. You won’t hate it anymore, promise :D

    • Cathy

       /  June 4, 2013

      Oh boy go for it….it’s AMAZING!! I just made it again and it’s GONE!!!!! Soooooo yummy and like NO coffee cake I’ve ever had.

      • Thanks Cathy. I keep meaning to change it up with blueberries or lemon, but the original is so good…I always end up sticking with the original.

      • Cathy

         /  June 4, 2013

        That’s the best part about this … it’s amazing just as is, and it’s amazing with additions. I added a hint of cinnamon and walnuts and brown sugar, as well as another with raspberry and it’s hard to tell you which one they enjoyed more….both were just GONE!!! Absolutely the best basic recipe I’ve ever made! Thanks again!

  50. oh pinterest you make me fat LOL thanks for this! its delish! i made it for a girl brunch in may, and now today for Father’s day!
    it is so worth the effort!

  51. Breanna

     /  June 17, 2013

    Would this be good without the glaze, as well?

  52. Gloria

     /  June 30, 2013

    Absolutely the best cheese coffee cake ever! I will never buy from the store again. That cake actually rose above the sides of the pan.

  53. Mihiri

     /  July 13, 2013

    For once, I have all the ingredients in my kitchen without having to go out and buy them. This is amazing! I can’t wait to make this cake!

  54. Rockabilly

     /  July 19, 2013

    Hope this isn’t too daft, but do you think it would work alright in a bundt pan? Thinking of making it to take to the in-laws’ this weekend. It looks incredible!

    • I can’t see why not. I’m just not sure about adjusting the bake time. Also, the streusel would be on the bottom.

  55. earlene

     /  July 22, 2013

    This look so delicious.

  56. Greg

     /  July 28, 2013

    Mine is baking as I type this. I didn’t have any issues with spreading the batter but did use extra sour cream. I can’t wait to try it!

  57. Baking mine in the oven. I added rum extract instead of vanilla. Will let you know how it turns out. I can’t wait! :)

  58. Miss B.

     /  August 2, 2013

    Before I put everything together I made sure the eggs and cream cheese were also at room temperature to make for easier mixing. The dolloping technique worked well for the cream cheese filling as well as the second batter layer on the top. I can also see this made with some mashed bananas in the batter and with cinnamon added to the crumble topping. I’m sure you can substitute some things to make it healthier (apple sauce instead of sugar, yogurt instead of sour cream, low-fat instead of full-fat, omit the glaze, etc.), but it tastes just divine just the way it is. One of those wonderful treats on a holiday or rainy day. :)

  59. shari kalous

     /  August 4, 2013

    I am going to try this cause I love cream cheese and I love coffee cake! How ever, you need to learn to write out your recipes better. I was a bit confused when I got to the “topping” part. I am going to eliminate the glaze, or add lemon juice to it instead of milk. I am a cook by trade. It is VERY important to make sure recipes are understandable, especially for those who are not big bakers or cooks. Like my daughters. THey would be totally lost with this.

    • I’m not sure where the confusion is with the topping. Many people have made this recipe without any problems- except the batter is a bit tricky to spread. You spread out half of the batter, then the cream cheese layer, then the rest of the batter. You then make the streusel topping (which is just sugar, butter and flour you can mix together with a fork or even your hands), sprinkle it on top of the batter, then bake it. When the cake is cooled, you drizzle on the glaze.

  60. Christine Williams

     /  August 10, 2013

    There is absolutely nothing confusing about this recipe! Ignore above snotty coment. Cake is on my counter (made by my daughter last night) Looks delicious! Can’t wait for the kids to get up to have a piece.

  61. Tammy

     /  August 11, 2013

    Can’t wait to make this cake. I need it for work in the morning. Would it be better to bake tonight or get up extra early and bake in the morning?

  62. Tammy

     /  August 11, 2013

    Baking now. Just to make sure I read the above correctly it’s okay to leave out on the counter. Does not refrigeration. Right? And thanks for responding so soon.

    • No problem. I didn’t refrigerate it. I figured all those coffee cakes at the grocery store aren’t refrigerated, so it would be okay.

  63. Tiffany

     /  August 18, 2013

    I’m making this now….should it be kept in the fridge or at room temperature?

  64. Cynthia

     /  August 27, 2013

    I’ve made this twice and it is DELICIOUS. I skipped the glaze both times — did not want to make it any sweeter. Everyone loved it.

  65. Susan

     /  September 8, 2013

    In the oven now. I’m not a fan of glaze on things so I’m skipping that step, but I did add some cinnamon to the streusel topping because my favorite cheese danish comes from a bakery where they sprinkle some cinnamon sugar on the cheese filling before baking. I’m hoping my changes will help recreate that taste. Thank you for a great recipe!

  66. Daniela

     /  September 13, 2013

    Направих тортата с крем сирене Филаделфия Милка.Стана превъзходна !Много Ви благодаря!

  67. linda

     /  October 15, 2013

    does this freeze well

    • Honestly, I don’t know because I have never done it. Come to think of it, I don’t think I have ever frozen something I baked. We always eat it immediately!

  68. Sue Robertson

     /  October 24, 2013

    This looks delish! Can’t wait to make it! Looks just like my favorite bakery coffee cake.

  69. Teoh

     /  October 29, 2013

    Hi, may I ask what should I do if my cake is cooked at the top but uncooked at the bottom? Because the cake batter I made, it is more like dough-like rather than batter-like. May I know what may be the possibility causing a dough-like cake batter?

  70. I made this today and it is the BEST cake I have ever tasted!!! Can’t thank you enough for sharing this recipe!

  71. Eva Peters

     /  January 1, 2014

    Tried this recipe just last week, and it is AWESOME!!!! My hubby has been wanting cream cheese coffee cake like those he enjoyed as a boy, growing up in Chicago. He says this one is very close, and we polished the whole thing off in short order! Thanks for sharing the recipe. Easy-peasy to make and would be great when guests are over. Love it!

  72. Darlene

     /  January 6, 2014

    Made it for coffee after church for this past Sunday. Very small attendance due to the weather but did not stop them from eating all. Easy to make and very good.

  73. Chelsea

     /  January 26, 2014

    I love how this is just like a coffee cake texture but without cinnamon or brown sugar. I’d describe it as a sour cream coffee cake with a cream cheese filling and it’s crumbly and the top is crunchy and perfect. I used 3 1/4 cups + 2 tablespoons of cake flour and followed the recipe. (I did use AP flour for the topping) It’s not too sweet (like coffee cake) but it’s still perfect. I used my Pyrex baking dish so I baked it on 350 for the first 20 mins, then I rotated it and turned it down to 325 for the next 22 mins so to not over cook it. Came out perfect and I had to stop myself from eating any more!!!

  74. Cblgirl

     /  April 21, 2014

    I have never commented on a recipe but I could not resist. I thought I would throw this together for Easter brunch and it would just be ok.. OMG it was amazing! Tasted like I bought it at a bakery! I have to thank you for posting this!

  75. I do not use/like sour cream…has anyone tried the greek yogurt instead? would I use plain or vanilla? or will I not taste the sour cream once it is baked? thanks!

  76. Just made this recipe and can’t wait to try it! I’m not sure if someone already asked this, but what’s the best way to store this cake? In the refrigerator? Thanks!

    • I hope you enjoy it Alyssa. I usually store it on the counter because it doesn’t last long. But, it probably is best to store in the fridge. I would bring up to room temperature before serving.

  77. Alba

     /  July 5, 2014

    Hi I just came across your recipe and I decided to make it today cause it looked amazing! It’s in the over now but I do have a questions. Do you pour the glaze over the cake when it’s still warm or so you wait till the cake has cooled down? Either way it looks amazing and I can’t wait to try it :) my husband is already drooling lol

    • It is best when cool. But, it will still taste great warm. I hope you love it as much as we do!

      • Alba

         /  July 5, 2014

        You’re a genius! That coffee cake was phenomenal! It looks like it’s going to be a staple in our house from now on :) thanks for this wonderful recipe!

      • Thank you for letting me know, Alba. I’m so glad you enjoyed it. This is a recipe from Everything on her blog I want to make!

  78. I baked this coffee cake in a bundt pan. It looked gorgeous. I left out the streusel and am filling the center with a raspberry sauce (lot’s of whole fresh raspberries and a little sauce) and then glazing it! Can’t wait to try it!

    • Samantha

       /  May 8, 2015

      How did you convert the recipe to a bundt pan?(:

      • Sorry, Samantha. I have never made it in a bundt pan. Only the 9×13.

      • EB

         /  May 11, 2015

        Hi Samantha.
        I didn’t convert any of it, just put it in the bundt pan. Really really grease it up so it doesn’t stick.

  79. Julie

     /  August 25, 2014


  80. Candi

     /  September 30, 2014

    I just made it. I’m not a huge fan of coffee cake but this one caught my eye because I love baking with cream cheese. I melted some polaner all fruit raspberry and drizzled over it. I made it for a breakfast at work. Hopefully they like it.

  81. Sara

     /  November 25, 2014

    This is the best.cake.ever. It has given me quite a reputation with the family- forgive me but I keep your recipe a secret :)

  82. ruthy

     /  December 5, 2014

    Oh my goodness the cake is coming out of my oven right now and is smells like shortbread! *must be all the butter* I can’t wait to try it :)

  83. OMG these are hands down, slap in the face, the best cupcakes I’ve ever made! Although they’re fiddly to make and take time to put together (especially with 2 inquisitive impatient toddlers & daddy sniffing around)
    So worth it! Stop reading and make this right now!!! Thank you for an amazing recipe 😄

    • Think I’ll add a cooked Apple/cinnamon/brown sugar layer next time… So many delicious possibilities 💗

  84. Whitney

     /  December 22, 2014

    Do you think you could mix this up the night before and bake it the next morning? Or would the batter do funny things?

  85. S.

     /  January 8, 2015

    This reminds me of My Grandparents. Takes me back a lot of years. I love this recipe although I am going to only half the recipe. Because there are only two in my house. I just can’t eat 9 x 13 size pans. Can’t wait to make it. Thanks for posting this one.

  86. samantha

     /  January 25, 2015

    sounds like a delic recipe. just wish there was a way to print it….find that more and more on pinterest…no way to print the recipies.

  87. Samantha G.

     /  February 1, 2015

    I have this in the oven right now. I added blueberries and lemon juice to the batter, and lemon zest to the filling and the crumb topping. It smelled soooo good before I added the lemon and blueberries that I debated putting them in, but I went with it because I needed to use them up. Now I’m debating on using lemon juice instead of milk in the glaze. Decisions, decisions….

    Different Samantha from the previous comment :)

  88. rita bergeaux

     /  February 25, 2015

    Put the remaining batter for the second cake layer into a piping bag no tip is needed it really helped me make the layer more even. hope this is helpful

  89. paula

     /  March 16, 2015

    Love this recipe I have made this recipe a lot the only change I made was using less sugar for personal taste. I make half this recipe for me and my husband in a 9 X 4 loaf pan. I stumbled upon a genius idea since the batter is hard to spread: first spray wax paper with oil; second, spread all the sticky batter on wax paper; then, pour the cream cheese filling in the center. Then i roll up both sides. This method took me five minutes and it looks like the Entenmann’s cream cheese coffee cake.

  90. Milton

     /  April 7, 2015

    This cake is awesome and delicious. The only problem I had was to make the batter even especially the second layer. Other than that, I love this cake.

  91. Susie

     /  May 21, 2015

    Can you make this the night before and bake it the next morning? P

    • Honestly, I don’t know. I’ve never tried this with any cake before. If you try it, please let me know.

  92. Debbie

     /  May 22, 2015

    My daughter is on a gluten free diet could I make it with almond flour or an other type of gluten free flour?
    Looks great reminds me of coffee cakes we ate when I was a child, 50 yrs ago.

    • I have never done any gluten free baking. So, I’m not really sure. I think you’d have to check out a site on conversion of recipes to gluten free.

  93. Sheila

     /  June 8, 2015

    Would love to make, but live @ high altitude (6,800′) do you know what adjustments would be? THANKS!

    • I’m sorry. I don’t have any experience with high altitude baking. I live in Chicago.

      • Tina

         /  August 9, 2015

        Been staring at this recipe for weeks… Finally took the plunge.
        Firstly I’d like to mention this is a thick batter. Reason being there is no milk in the batter, just sour cream. For all of you out there whom never baked with sour cream, that’s how the batter is supposed to be. Plus the full fat sour cream gives the cake the moist and tender consistency! So don’t substitute the fat free crap!
        Lastly I’d like to thank you for a delectable sour cream coffee cake!
        Love in my mouth!

  94. Kim=)

     /  September 16, 2015

    This is really really good. We love coffee cake and this very tasty=)

  95. Lynn

     /  September 26, 2015

    This is soooo good! I made it, and am making it again today! Thank you sooo much for sharing this gem! :-)

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