Cinnamon Cream Cheese Coffee Cake

I found this recipe on Go Bold with Butter.


Even though it is a somewhat putzy recipe, it really is quite good - very moist.


Crumb Topping 

1/4 cup butter, softened and cut into small pieces

1/3 cup flour

1/2 cup brown sugar

1 tsp  cinnamon

pinch salt


Cream Cheese Swirl

4 oz cream cheese, softened

1/4 cup brown sugar

1/2 tsp vanilla

1/2 tsp cinnamon


Coffee Cake

3 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

1 1/4 cups sour cream


To make the Crumb Topping

Combine all the ingredients in a small bowl and mix with a fork until mixture resembles coarse crumbs.  Set aside.


To make the Cream Cheese Swirl

In a small bowl, beat the cream cheese and brown sugar until fluffy.  Mix in the vanilla and cinnamon until well combined.  Set aside.


To make the Cake

Preheat the oven to 350 degrees.  Grease a 9x13" pan.


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


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


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


Spoon into the prepared pan and spread evenly.  Top with spoonfuls of the cream cheese mixture.  Use an up and down motion with a knife to marbleize.   Sprinkle the crumb mixture over the top of the cake.  Bake 350 degrees for 40-45 minutes, or until a toothpick inserted in the center comes out clean.