Cream Cheese Coffee Cake
This cream cheese coffee cake is a tender, buttery bundt cake stuffed with creamy cheesecake filling and topped with a sweet vanilla-cream cheese glaze. Perfect for breakfast, brunch, or dessert.
Servings: 16
Equipment
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- pinch of salt
- 6 tablespoons butter softened
- 1 cup granulated sugar
- 2 eggs
- ⅔ cup plain yogurt
- 1 tablespoon vanilla extract
- pecan halves for garnish
For the cheesecake filling
- 8 ounces block of cream cheese softened
- 2 eggs
- ½ cup granulated sugar
- ¼ cup all-purpose flour
For the cream cheese icing
- 1 cup powdered sugar
- ¼ cup heavy cream
- 4 ounces cream cheese at room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoon water plus extra, as needed
Instructions
- Prep. Preheat the oven to 375˚F. Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and a pinch of salt. Set aside.
- Cream the butter and sugar. In your mixer's bowl, cream together the butter and sugar; beat until creamy.
- Add eggs, yogurt, and vanilla. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla and continue to mix until thoroughly combined.
- Combine the dry and wet ingredients. Keeping the mixer on low, slowly add the flour mixture and continue to mix until well incorporated.
- Fill the bundt cake pan. Pour half of the cake batter into the cake pan, and using an offset spatula, spread the batter evenly and smooth it out. Set aside.
- Prepare the cheesecake filling. Combine the cream cheese, eggs, sugar, and flour in your mixer's bowl and beat until smooth and thoroughly combined.
- Add the filling to the cake batter. Drop the filling by the spoonfuls over the cake batter inside the cake pan. Top with the remaining cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
- Bake. Transfer the cake pan to the oven and bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool. Remove the cake from the oven and let it cool for 10 minutes in the bundt pan. Then, carefully invert the cake onto a cooling rack and let it cool for 30 minutes before icing the cake.
- In the meantime, prepare the Icing. In your mixer's bowl, combine the powdered sugar, heavy cream, cream cheese, water, and vanilla; beat until smooth, adding more water if needed, until the icing is spreadable.
- Finish and serve. Spread the icing over the cake and allow it to set for 20 minutes. Add pecans to the top of the cake. Slice and serve.
Notes
Storage
- Room temperature: Store covered for up to 2 days.
- Fridge: Refrigerate for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw the cake overnight in the fridge.
Nutrition
Calories: 281kcal | Carbohydrates: 42g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 216mg | Potassium: 150mg | Fiber: 0g | Sugar: 27g | Vitamin A: 360IU | Calcium: 104mg | Iron: 1.1mg
