I know that I talk all the time about how amazing the staff at my school is, and this is going to be another one of those posts. It never ceases to amaze me how supportive and understanding everyone I work with is, and this was confirmed when I was sick last month.
Not only did my friend and coworker (and other Spanish teacher) spend endless time writing plans for me, but the administrators and secretaries administrative assistants were extremely helpful in keeping the rest of the staff updated with what was going on. In addition to that, these wonderful women have helped me out in countless ways over the years, and I thought it necessary to show my appreciation.
When Administrative Assistant Day rolled around, a group of staff put together some money and bought our amazing assistants a gift… but that wasn’t enough for me! Coming up with spare cash was a challenge, but coming up with a delicious breakfast baked good for them wasn’t difficult at all!
There’s nothing like a good coffee cake with a big mug of coffee to make a day special, so coffee cake it was! I ran into a problem though: most coffee cake recipes I’ve found or made called for a bundt pan, which I do not own. So I turned to my Facebook friends for some help, and then decided to just invent something. If it worked, great. If not, whatever.
What I came up with was what one could call “killer.”
Really. This isn’t at all healthy. In the least. At all. I had a bite to make sure it didn’t suck, but I’m going with staff reactions for this one. I put the cake in the office at 7:45. By 8:30 there were 3 pieces left.
Cinnamon Cream Cheese Coffee Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (16 slices)
Cake
- 1 stick butter, softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 8 ounces sour cream
- 1 Tablespoon cinnamon
- 1 1/2 teaspoons vanilla extract
- 2 cups white flour
Filling
- 16 ounces (2 packages) cream cheese, softened
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
Streusel Topping
- 1 stick butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup flour
Instructions
Cake
Pre-heat the oven to 350*F
Beat together the butter and sugars until creamy. Add the vanilla and beat again another minute.
In a separate bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt.
Add the eggs one at a time, beating well between each addition.
Add the sour cream to the butter mixture and beat until light and fluffy.
Mix the flour in one cup at a time, mixing gently between each addition.
Allow the batter to sit for about 10 minutes.
Filling
Beat together the cream cheese, eggs, sugar, and vanilla until creamy. Set aside.
Streusel Topping
Using your fingers, mix together the butter, sugars, and flour until a fine crumb forms. Set aside.
Assembly
Grease a 9×14 baking pan and spread the batter in the bottom of the pan. Gently pour the filling on top, then top with the streusel.
Bake at 350*F until a tester comes out clean, about 40 minutes.
Allow to cool completely, then cut into 16 squares.
The only thing I might do differently next time would be to bake smaller, individual-sized (even cupcake-sized) coffee cakes instead. I made one small one for Adam because coffee cake is among his favorite things in the world, and it was done in less than 20 minutes. When something smells this good baking, waiting 40 minutes just isn’t easy! 
This would be perfect for a Mother’s Day brunch, a breakfast party, or heck, anything. I will warn you though: don’t expect to have leftovers.
{ 13 comments… read them below or add one }
It’s great to work at a place where the people care about you. It really makes all the difference. These look fantastic!!
Liz @ Tip Top Shape´s last [type] ..Pasta with Shrimp and Broccoli
This looks amazing! I’ve been wanting to make a coffee cake like Corner Bakery’s cinnamon one- but this looks even better!
Sheri´s last [type] ..Picture Frame Winner!
holy crud, that cross section shot made my mouth water! yum! i love cinnamon and cream cheese together. it’s so great to work with great people!
janetha @ meals & moves´s last [type] ..linkback love & xagave special.
I’d take a good coffee cake any day over traditional style frosted cakes. This looks scrumptious!!
Crystal @ A Lovin’ Forkful´s last [type] ..Cuban Panini
Looks kinda amazing. Must find a reason to bake coffee cake, so I don’t have to eat the whole thing myself
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Hi Mara,
This recipe looks amazing, I’m actually trying to make it right now. The instructions say to add baking powder, baking soda and salt to the cake but those items and their quantities are not listed in the ingredients. Help! I’m just going to wing it tonight but would love to know the actual amounts for future reference.
Thanks:)
AH! I’m so sorry! I updated it on recipage but not on the recipe itself! It’s 1 teaspoon baking soda, 3 teaspoons baking powder, 1 teaspoon salt. SO SORRY!!
Hi Mara,
I have figured out the baking powder, etc. dilemma…when you hit “print” above the recipe, the ingredient list is different than what you list above. Also, the quantities for eggs and sour cream are very different on the list above vs. what appears on the screen when you click the “print” button. I’m going to go with what’s on the printed page, thanks!
Michelle
THANK YOU!!:)
You caught yet another error… my apologies. The 8 oz of sour cream is correct, not 16! Again, so sorry
Mara, thank you SO much for the quick responses. I really, really appreciate it!!
Finally made this for my husband’s family Christmas party and it was awesome! Thank you!
I’m so glad you liked it!!
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