I will take cinnamon sugar desserts over everything else, so when I was looking for something to bake this weekend, coffee cake was a no-brainer. The cream cheese filing is key - and definitely goes great on a bagel if you just want to make that. This bad boy is a crowd pleaser on any weekend morning!

INGREDIENTS

1 stick (8 tablespoons) salted butter, room temperature
3/4 cup packed brown sugar
2 tsp vanilla extract
2 large eggs, room temperature
1 cup plain sour cream
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp kosher salt
1/2 cup brewed coffee

For the Streussel:

1/2 cup packed brown sugar
2 tsp cinnamon
3/4 cup all-purpose flour
6 Tbsp cold butter, grated

For the Cream Cheese Filling:

1 (8 oz) block Philadelphia Cream Cheese, softened
3 Tbsp powdered sugar (for smooth texture) or 2–3 tablespoons granulated sugar
1½ tsp ground cinnamon
½ tsp pure vanilla extract
Pinch of salt
1–2 tsp milk or heavy cream (optional, for fluffier texture)

For the Glaze:

1 1/4 cups powdered sugar
2–3 Tbsp whole milk
1/2 tsp vanilla extract
1–3 tsp instant coffee (to taste)

DIRECTIONS

Preheat the oven to 350°F. Butter a 9-inch Bundt pan.
In a large mixing bowl, beat together 1 stick (8 tablespoons) room temperature salted butter and 3/4 cup packed brown sugar until combined. Add 1 cup plain sour cream and 2 teaspoons vanilla extract, beating until smooth. Beat in 2 large room temperature eggs, one at a time, until fully combined. Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon cardamom, and 1/4 teaspoon kosher salt. Slowly mix in 1/2 cup brewed coffee until just combined, being careful not to overmix.
To make the streusel: In a small bowl, combine 1/4 cup packed brown sugar (taken from the 1/2 cup total) and 1 teaspoon cinnamon (taken from the 2 teaspoons total). In a medium bowl, combine 3/4 cup all-purpose flour, the remaining 1/4 cup packed brown sugar, and the remaining 1 teaspoon cinnamon. Add 6 tablespoons cold grated butter and use your fingers to mix the butter into the flour mixture until a crumble forms.
For the cream cheese filling: Let 1 (8 oz) block Philadelphia Cream Cheese sit at room temperature for 20–30 minutes until soft. Beat with a hand mixer (or sturdy whisk) until smooth and creamy. Add 3 tablespoons powdered sugar (or 2–3 tablespoons granulated sugar), 1½ teaspoons ground cinnamon, 1/2 teaspoon pure vanilla extract, and a pinch of salt. Mix until fully combined and fluffy. If you want it lighter and more whipped, beat in 1–2 teaspoons milk or heavy cream. Taste and adjust cinnamon or sugar to your preference.
Spoon half the batter into the prepared pan. Sprinkle the cinnamon sugar mixture (1/4 cup brown sugar + 1 teaspoon cinnamon) evenly over the batter. Then gently dollop the prepared cream cheese filling over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese in an even layer. Top evenly with the buttery streusel mixture.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 30 minutes, then invert the cake onto a plate and flip it back upright onto a serving plate.
To make the glaze, whisk together 1 1/4 cups powdered sugar, 2–3 tablespoons whole milk, 1/2 teaspoon vanilla extract, and 1–3 teaspoons instant coffee (to taste). Add a pinch of flaky sea salt. Drizzle the glaze evenly over the cake and let set for 10 minutes. Serve the cake slightly warm or at room temperature. Keep the cake stored, covered, in the refrigerator.

Cinnamon Streussel Coffee Cake

Kimchi Fries