Description
Cinnamon Coffee Cake with Streusel topping has multiple layers of deliciousness with a layer of cream cheese and cinnamon sugar. This super moist classic cinnamon coffee is sure get your day off to a great start.
Ingredients
- FOR THE CINNAMON SUGAR:
- ¼ cups Sugar
- 1 Tablespoon Cinnamon
- FOR THE STREUSEL TOPPING:
- 1-⅓ cup Flour
- 1 cup Brown Sugar
- ¼ cups Sugar
- 2 Tablespoons Cinnamon
- ½ cups Butter
- FOR THE CREAM CHEESE MIXTURE:
- 8 ounces, weight Cream Cheese, Softened
- ¼ cups Sugar
- 1 Large Egg
- 1 teaspoon Vanilla
- FOR THE COFFEE CAKE:
- 2-½ cups Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ¾ cups Butter
- ¾ cups Brown Sugar
- ¼ cups Sugar
- 1 teaspoon Vanilla
- 3 Large Eggs
- 2 cups Sour Cream
Preparation
Preheat oven to 350ºF. Spray 9×13 inch baking dish with nonstick baking spray.
For the cinnamon sugar, in small bowl, stir sugar and cinnamon. Set aside.
For the streusel topping, in a medium bowl, combine flour, brown sugar, sugar and cinnamon. Melt butter in microwave. Pour melted butter into cinnamon flour mixture and stir with a fork until crumbly. Set aside.
For the cream cheese mixture, using a mixer, blend cream cheese and sugar until smooth. Add egg and vanilla, mix just until incorporated. Set aside.
For the coffee cake, in medium bowl, whisk flour, baking powder and salt. Using a mixer, beat butter, brown sugar and sugar until light and fluffy. Add vanilla and eggs, one at a time mixing, just until incorporated. Add flour mixture and sour cream in three parts, alternating between the two with the mixer on low. Mix just until ingredients are incorporated.
Spread half of cake batter into greased baking dish. Top with cream cheese mixture. Sprinkle with cinnamon sugar. Drop remaining cake batter on top of cinnamon sugar in small rounded spoonfuls.nSprinkle with streusel topping.
Bake for 35–40 minutes or until set in the center.
