Cinnamon Cream Cheese Coffee Cake

Cinnamon Cream Cheese Coffee Cake | Bake or Break

How great is coffee cake? There aren’t that many cakes that can justifiably be eaten at any time of day. While we may not always need an excuse to eat cake for breakfast, it’s nice to do so with a tad less guilt sometimes.

This particular coffee cake is a slight twist on the traditional with the addition of a cream cheese swirl. All the things we love about coffee cake are still there — cinnamon, nuts, crumb topping. There just happens to be some cream cheese goodness swirled into it the delicate cake to take it to new levels of fabulousness.

Cinnamon Cream Cheese Coffee Cake features a swirl of sweet cream cheese filling in a traditional coffee cake with a cinnamon-nut crumb topping. - Bake or Break

Don’t be put off by the long-ish recipe. This is really far quicker and easier to put together than it appears. You will go through a lot of measuring spoons, bowls, and such, so make sure your dishwasher is ready for that. But, once you take a bite, you’ll know it was worth every dirty bowl.

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Cinnamon Cream Cheese Coffee Cake

Yield: 24 to 32 servings

Prep Time: 40 minutes

Cook Time: 45 minutes

A swirl of sweet cream cheese filling and a cinnamon-nut crumb topping offer a flavorful twist on traditional coffee cake.


For the crumb topping:

  • 1/4 cup 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

For the 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

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/4 cups sour cream


To make the crumb topping:

  1. Combine all the crumb ingredients in a small bowl.
  2. Mix with a fork until the mixture resembles crumbs.

To make the cream cheese swirl:

  1. Beat the cream cheese and brown sugar until fluffy.
  2. Mix in the vanilla and cinnamon. Stir in the pecans.

To make the cake:

  1. Preheat oven to 350°F. Grease a 9” x 13” x 2″ baking pan.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, 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.
  4. Gradually add the flour mixture, mixing just until combined. Stir in the sour cream and mix just until combined.
  5. Transfer the batter to the prepared pan. Top the batter with spoonfuls of the cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle the crumb mixture evenly over the top of the cake.
  6. Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.

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