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Home ยป Recipes ยป Breakfast/Brunch ยป Cream Cheese Coffee Cake

Published on April 22, 2014 | Updated on December 9, 2020 by The BakerMama

Cream Cheese Coffee Cake

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This Cream Cheese Coffee Cake is incredibly moist with the perfect amount of pecan crumb topping and a sweet cream cheese drizzle to top it all off.

Cream Cheese Coffee Cake - incredibly moist with the perfect amount of pecan crumb topping and a sweet cream cheese drizzle to top it all off.

If we’re gonna have cake for breakfast, let’s do it right! This cream cheese coffee cake is hands down the best coffee cake I’ve ever eaten! It’s so unbelievably moist and indulgent with the perfect amount of pecan crumb topping and a simple sweet cream cheese drizzle to top it all off. The Best. Ever.

Cream Cheese Coffee Cake - incredibly moist with the perfect amount of pecan crumb topping and a sweet cream cheese drizzle to top it all off.

The cake itself is moistened from sour cream and heavy cream, and then dollops of a cinnamon-spiked pecan cream cheese filling are swirled throughout. So when you’re eating it, you get the texture of a dense moist cake with pockets of smooth cream cheese and crunchy pecans. Then the pecan crumb topping and cream cheese drizzle just add to the amazingness that is!

I hope I don’t have to convince you any more to run to the kitchen and bake this delicious cake! It’s the best ever! Trust me!

Cream Cheese Coffee Cake - incredibly moist with the perfect amount of pecan crumb topping and a sweet cream cheese drizzle to top it all off.

It’ll make any breakfast or brunch something special! And try serving it for dessert after dinner one night with a cup a coffee. You’re guests will go gaga over it!

Cream Cheese Coffee Cake - incredibly moist with the perfect amount of pecan crumb topping and a sweet cream cheese drizzle to top it all off.

Enjoy!

xoxo,

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Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 mins
  • Yield: 15
  • Category: Dessert
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Description

This Cream Cheese Coffee Cake is incredibly moist with the perfect amount of pecan crumb topping and a sweet cream cheese drizzle to top it all off.


Ingredients

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup (1–1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/2 cup heavy cream

Filling & Topping:

  • 1 cup brown sugar
  • 1–1/2 cups chopped pecans
  • 1 tablespoon cinnamon
  • 1 (8 ounce) cream cheese, softened

Drizzle:

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F. Lightly grease and flour a 9×13-inch baking dish and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, one at a time, until well combined. With the mixer on low speed, beat in the vanilla, sour cream and heavy cream. Slowly add the dry ingredients and beat until batter is thick and smooth. Pour into the prepared baking dish.
  4. For the filling and topping, stir together the brown sugar, pecans and cinnamon until well combined. In a separate bowl, beat the cream cheese until smooth, then add 1 cup of the pecan mixture and stir together until well combined.
  5. Place large scoops of the cream cheese mixture evenly over the top of the batter in the baking dish. Using a butter knife, swirl the cream cheese mixture into the batter, trying not to overmix so there will be thick swirls of the mixture throughout the cake batter. Sprinkle the remaining pecan mixture evenly over the cake.
  6. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack while you prepare the cream cheese drizzle.
  7. For the drizzle, beat the cream cheese until smooth. Add the powdered sugar, vanilla and heavy cream, and beat until smooth and thin enough to drizzle. Add more powdered sugar if too thin or more cream if too thick. Drizzle over warm cake and serve!

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Reader Interactions

Comments · 5

  1. Brandon says

    April 22, 2014 at 10:51 pm

    This coffee cake was so good! A great way to start or end your day! ๐Ÿ™‚

    Reply
    • Maegan says

      April 22, 2014 at 11:00 pm

      Thanks, babe! LOVE that you’re the first to comment on my new blog! xoxo

      Reply
  2. Valerie says

    April 30, 2014 at 5:01 am

    Congrats on your new blog!!

    Reply
  3. Lori says

    November 10, 2015 at 1:39 pm

    In the filling I noticed you have 8oz. of cream cheese listed twice. Is this a mistake or do you actually need 16 oz. of cream cheese?

    Reply
    • Maegan says

      November 10, 2015 at 3:59 pm

      Hi Lori! Thanks so much for noticing that. It was a mistake. There should only be 1 (8 ounce) package of cream cheese in the filling & topping. Enjoy!

      Reply

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๐Ÿ“Grilled Brie with Strawberries๐Ÿ“ is one of o ๐Ÿ“Grilled Brie with Strawberries๐Ÿ“ is one of our favorite summer appetizers! The smokiness of the gooey Brie with the sweetness of the fresh strawberries and the tang of the balsamic vinegar is love at first bite. A taste of summer youโ€™ll want over and over again! ๐Ÿง€๐Ÿ“๐Ÿคค Here's the recipe:

https://thebakermama.com/recipes/grilled-brie-with-strawberries/

Ingredients:
โ€ข 1 (8 ounce) wheel soft-ripened brie cheese
โ€ข 1 cup diced strawberries
โ€ข 2 teaspoons balsamic vinegar
โ€ข 2 teaspoons olive oil, plus more for brushing
โ€ข 2 teaspoons honey, plus more for drizzling
โ€ข 1 tablespoon chopped fresh mint leaves, for garnishing
โ€ข sea salt, for garnishing
โ€ข crackers, for serving

Instructions:
1. Heat the grill to medium and brush the grates with oil.
2. While the grill is heating up, wash and dice the strawberries.
3. In a medium mixing bowl, whisk together the balsamic vinegar, olive oil and honey. Add to the strawberries and gently stir to combine. Set aside.
4. Brush one side of the wheel of brie cheese with olive oil and place the oiled side down on the heated grill. Brush the other side of the brie with olive oil while the bottom side is grilling. Grill for the 2-3 minutes on each side.
5. Remove the grilled brie with a spatula and place on a serving plate. Top with the strawberry balsamic mixture.
6. Drizzle with honey. Sprinkle with chopped fresh mint and sea salt.
7. Serve warm with crackers.

ENJOY! #TheBakerMama
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https://thebakermama.com/recipes/fun-and-festive-4th-of-july-recipes/
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Maegan, the BakerMama

Welcome to The BakerMama! Iโ€™m so happy youโ€™re here! To learn more about me, click here.

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