Description
A golden, cinnamon-scented coffee cake with a moist sour cream base and tangy cream cheese swirls, perfect for cozy breakfasts or brunch. Combines crumb topping and layered richness for a customizable family treat.
Ingredients
½ cup all-purpose flour
½ cup lightly packed brown sugar
1½ tsp cinnamon
5 tbsp unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs
16 oz cream cheese
1 cup sour cream (8 oz)
2 tsp vanilla extract (batter)
1½ tsp vanilla extract (filling)
½ tsp sea salt
½ cup powdered sugar (glaze)
Instructions
Combine flour, brown sugar, cinnamon, and butter for topping until crumbly
Chill topping in refrigerator for 10 minutes
In stand mixer, cream butter and granulated sugar until light
Beat in 1 egg, then sour cream and 2 tsp vanilla
In separate bowl, mix 16 oz cream cheese, 1½ tsp vanilla extract, remaining egg, and sea salt
Pour half the batter into 9″ round pan, spread cream cheese mixture over batter
Top with remaining batter
Sprinkle chilled crumb topping over batter
Bake at 350°F (175°C) for 45 minutes until golden
Mix powdered sugar with key lime juice (3 tsp) for glaze
Drizzle over warm cake
Notes
Chill leftover batter for denser shortbread-like base
Use flax eggs (3 tbsp water + 1 tbsp ground flax) for vegan option
Replace sour cream with plain yogurt
Add cinnamon oat streusel (½ cup oats + ½ tsp lemon zest) on top
Store leftovers refrigerated for up to 5 days
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (12-16 portions)
- Calories: 200
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg