Cinnamon Cream Coffee Cake

Jennifer, Bake or Break

Coffee cake is one of those magical things that is designed for both breakfast and an anytime treat. This one is a slight twist on the traditional with the addition of a cream cheese swirl.

Don’t be put off by the long-ish recipe. This is really a quick and easy cake to put together. And, once you take a bite, you’ll know it was worth it.

Cinnamon Cream Cheese Coffee Cake

By Jennifer
Serves 16 to 20


1/4 cup (1/2 stick) unsalted butter, softened and cut into small pieces
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans
Pinch salt

Cream Cheese Swirl:
4 ounces cream cheese, softened
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

Coffee Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups sour cream


To Make the Crumb: Combine all ingredients in a small bowl. Mix with a fork until mixture resembles crumbs. Set aside.

To Make the Cream Cheese Swirl: In a small bowl, beat cream cheese and brown sugar until fluffy. Mix in vanilla and cinnamon. Stir in pecans. Set aside.

To Assemble the Cake:
Preheat oven to 350°F. Grease a 9”x13” baking pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating just until combined after each addition. Mix in vanilla.

Gradually add dry ingredients, mixing just until combined. Stir in sour cream and mix just until combined.

Transfer batter to prepared pan. Top batter with spoonfuls of cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle crumb mixture evenly over top of cake.

Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.

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41 thoughts on “Cinnamon Cream Coffee Cake

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  1. Laura said:

    This looks so rich and buttery and sweet. I must make this tomorroW!

  2. Martha said:

    Definitely making this weekend!

    • j c Walling said:

      You said you were going to try gluten free will you post this with the recipe? I am celiac and am always looking for recipes that are safe. Thank you. Chris Walling

  3. Sara said:

    I look forward to making this for a bake sale, might even try and make it gluten free. Thanks for the yummy recipe 🙂

  4. Marianne said:

    This is a very delicious coffee cake–rich, but delicious and worth it. It is something that I will add to my holiday baking list. It does take a while to assemble this, but the directions are clear and baking time is right on! Thanks for sharing this!

  5. I haven’t tried it yet but it seem like a coffee cake I used before A Cowboy Coffee Cake .

  6. Joy said:

    This sounds like a great recipe! I will try it soon. Would you happen to have a gluten free version?

    • Terri said:

      I am a diabetic also and found I can pretty much use the “Splenda for baking” to re-create most anything! They even have a brown sugar blend! So this recipe looks do-able! I plan to use low fat products also. Good luck to us! 😀

  7. Marguerite Crawford said:

    As a type 1 diabetic I will attempt to make this in a sugar FREE variation!!! 🙂

    • Lisa said:

      If you did make this sugar free, what replacements would you make?

      • Marguerite said:

        Lisa, I DID make it using Splenda Sugar blends instead of white sugar & brown sugar.

        It was HEAVENLY!!!

  8. Lisa said:

    If you did make this recipe sugar free, what replacements would you use?

  9. Gloria said:

    This looks so good .I definitely will make it !

  10. Denise said:

    I would like to see a gluten free recipe also, but will make it for my family. Looks fantastic!

  11. lindasue said:

    I have to comment on the sugar issue.. I also am a Type 1 Diabetic. Here is what I do with my recipes which turn out heavenly.
    I use splenda brown sugar
    and I use splenda sugar blend for the reg sugar.. they work out every time.
    Im going to make this tomorrow. I also use either fat free cream cheese which I don’t really like and use. or the one third less cream cheese. Hope this helps you.. 😛

  12. Karen Gervais said:

    Do you think this can be made without the pecans and will it affect the taste? We cannot eat any kind of nuts.

  13. Vikki Spencer said:

    This looks Yummy, can’t wait to try this!

  14. Joyce R.Wilson said:

    I can not wait to try this receipe. It looks awesome.

  15. Sherrie Matthews said:

    I bet you could use any gluten free flour mix for the flour and it would work. I have used various flours to convert most recipes and they work out quite well.

  16. Ellen D. Stone said:

    I’m certain the addition of cream cheese is what makes the cake as moist as it looks! Since coffee cake is a much-loved staple at my home, I can’t wait to WOW everyone and make it my “go-to” recipe for breakfast, dessert or anytime.

  17. Jody said:

    I leave nuts out of a lot of my recipes and it doesn’t affect the taste. I make a similar coffee cake without the cream cheese swirl and more cinnamon.

  18. Fran said:

    How much Splenda did you use to substitute for the sugars? I’m a Type 2. Kindred Spirits in the cooking world.

  19. Jolene White said:

    Has anyone attempted to bake this in a Bundt pan instead of the pan called for in the recipe? (I think it’s possible if you put the crumbs in the Bundt FIRST and then add the batter, etc.)

  20. Sky said:

    I just made this yesterday. I did tweak it. I added -1/4 cup water to the cake and glad I did. It was moister. I also double the amounts of the cream cheese topping and the streusel topping. I loved the out come. Yummy!! Family loved it!

  21. J C Walling said:

    to Sara

    You saidvyou might try it gluten free. Are you able to figure out how much xanthum gum you will neeed for this recipe? J C Walling

  22. J C Walling said:

    To Sara

    You said you might make it gluten free. Do you know how much xanthum gum you will need to use and which flours you would use?


  23. Karla said:

    Can I make these as muffins? I want to take them to a party and it might be easier to serve individually…thank you.

  24. Peg said:

    My son is coming home for a visit next week. I haven’t seen him in nearly two years and he loves coffee cake! I’m going to have to make a quick trip to the store for sour cream since I have everything else.

  25. Glenda said:

    Can you make this as muffins?

  26. Olga Brooks said:

    This looks very tasty and I will try it out soon and will send comment then. Thanks

  27. Pauline Eno said:

    I am going to make it tonight , cause it sounds soooooo yummy, and I know my family will love it too! Pauline Eno

  28. ANTONIA C PITRE said:


  29. joyce said:

    these recipes, look great

  30. Lori said:

    I’m definitely going to make this coffee cake!! It sounds really yummy!!

  31. Jace said:

    Oh my goodness! It’s posted as a shared recipe- either use it or don’t! If you’re looking for recipes with certain qualifications or restrictions, then search appropriate places. How offensive to request changes. Make such changes, quietly, in your kitchen….

    • Billie said:

      Jace I think your comment could have been done without, I find yours more offensive then theirs requesting if anyone has changed it to fit their health needs. Maybe you should have kept your comments in your kitchen.

  32. sandy said:

    mmm this looks so delicious! I am going to make it tonight! cant wait 🙂

  33. Geraldine said:

    Omg..this looks so good, I’ll be making this today!!!!!

  34. Jason said:

    I just finished making this recipe. The first bites were not as good as I thought it might be. I would make it again & omit the cream cheese, it really doesn’t do much for the recipe. The rest is great. Oh also there is not enough liquid for a batter, I just added some soy milk a little at a time until I had a more cake batter consistency.