Buttermilk Cream Cheese Coffee Cake
A moist buttermilk coffee cake with a rich cream cheese filling and crumbly streusel topping that pairs perfectly with coffee or tea.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold unsalted butter diced
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar in another bowl until fluffy. Add eggs, vanilla, and buttermilk, mixing until smooth.
- Gradually mix dry ingredients into the wet mixture to create the batter.
- For the filling, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- For the streusel, mix flour, brown sugar, cinnamon, and cold butter until crumbly.
- Spread half the batter into the pan, then layer the cream cheese filling evenly.
- Top with the remaining batter and sprinkle the streusel topping generously.
- Bake for 45 minutes or until the center sets. Cool before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 340
- Total Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Vitamin A: 8%
- Iron: 5%
- Vitamin B6: 3%
- Potassium: 4%
Additional Notes
- Enhance the flavor by adding a pinch of nutmeg or orange zest to the batter.
- Store leftovers in the fridge, but who are we kidding—there won’t be any.