Moist, tender coffee cake meets a creamy layer of sweetened cream cheese and a crunchy almond streusel with just the right hint of lemon. It’s the kind of treat that feels special, whether you’re having a slow morning or wrapping up brunch with something a little sweet. Baked in a bundt pan, it’s as pretty as it is satisfying.
This Cream Cheese Coffee Cake Is Anything But Boring
You know how coffee cake is usually kinda dry, super crumbly, and just… fine? Not this one. This cream cheese coffee cake is super moist, packed with flavor, and layered with a sweet, tangy cheesecake filling that stays soft even days later. And don’t even get me started on the topping—crunchy, lemony, caramelized almonds. It’s got a little bit of everything.
Made in a bundt pan, it looks like it came straight from a fancy bakery. But it’s surprisingly easy. No swirling drama. No hard-to-find ingredients. Just a slice of buttery, lemony comfort with a creamy surprise in the middle.
A Little Backstory (and Why I Love It So Much)
I’ve made, and love, every kind of coffee cake, from peach-packed ones with crumbly tops to the kind that are basically half-streusel. But once I tried layering in cream cheese and swapping the usual cinnamon topping for lemon-almond crunch? Game over.
I honestly didn’t expect the lemon zest to change the flavor so much. But it brightens everything. That citrusy punch cuts through the richness of the cake and the cream cheese like a dream.
What Makes This One a Standout
- Moist and rich, thanks to sour cream and a swirl of cream cheese
- Crunchy almond topping adds just the right texture (and looks beautiful)
- Lemony without being tart—fresh, not overpowering
- Great for sharing but equally great eaten in secret from your kitchen counter
It’s a great make-ahead option too. Whether you’re hosting brunch or just craving something cozy, this cake delivers.
Ingredients Worth Calling Out
(You’ll find the full list and measurements in the recipe card below.)
- Sour cream – brings lots of moistness to the cake. Its fat and water content both give this cake its incredibly soft texture. If needed, you can substitute the sour cream with an equal quantity of Greek yogurt.
- Cream cheese – for that rich, creamy filling
- Sliced almonds – they toast up beautifully in the oven
- Lemon zest + juice – for a bright, fresh kick that balances the sweetness
Oh—and if you forgot to take out the butter? Here’s how to soften butter fast, no meltdown required.
Let’s Bake: Step-by-Step
Step 1: Start with the dry stuff
Whisk together your flour, salt, baking powder, and baking soda. Done.
Step 2: Make the cake batter
Step 3: Make the cream cheese layer.
Combine the cream cheese, sugar, vanilla, and lemon juice. Beat until light and fluffy.
Add some of the cake batter to the cream cheese and mix thoroughly.
Step 5: Stir together the topping
Step 6: Layer it up in a bundt pan
Step 7: Cool the cake and serve.
Place the cake pan onto a wire rack and cool the cake in the pan for an hour. After an hour, carefully invert the cake onto a rimmed baking sheet. Then, place the wire rack over the top of the cake and invert once again so that the almond layer is facing up.
Cool for at least 90 minutes before slicing and serving with your favorite hot beverage.
When and How to Serve It
Obviously it goes with coffee. Or tea. Or leftover champagne from brunch. It’s elegant enough for baby showers, brunch spreads, and holiday mornings, but don’t wait for a special occasion. Sometimes a slow Saturday morning deserves something a little extra.
Storing and Freezing Tips
- Room temp: Fine for a day, but better in the fridge after that (hello, cream cheese).
- Fridge: Keeps well for 4–5 days in an airtight container.
- Freezer: Slices freeze beautifully. Wrap individually and freeze for up to 3 months.
Want to serve just a few slices? Let them thaw on the counter for an hour or warm them up in the oven for that fresh-baked feel.
This is one of those cakes people ask you for the recipe before they even finish their slice. It’s soft, bright, rich, and just the right amount of fancy without feeling fussy. Honestly, I make this more often than I probably should. But no regrets.
Don’t Forget!
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Equipment
- Electric mixer
- Bundt pan
Ingredients
For the Cake:
- 2 ¼ cups flour
- 1 ⅛ teaspoons baking powder
- 1 ⅛ teaspoons baking soda
- 1 teaspoon salt
- 10 tablespoons butter softened
- 1 cup sugar plus 7 tablespoons
- 1 tablespoon lemon zest lemon juice
- 4 teaspoons lemon juice 2 lemons
- 4 eggs
- 5 teaspoons vanilla Divided
- 1 ¼ cups sour cream
- 8 ounces cream cheese
For the Topping:
- ¼ cup sugar
- 1 ½ teaspoons lemon zest 1 lemon
- ½ cup almonds sliced
Instructions
- Preheat the oven to 350º. Spray a bundt pain with cooking spray.
Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer, add the butter and 1 cup plus 2 tablespoons sugar and lemon zest and beat until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating after each addition. Add 4 teaspoons of vanilla and mix.
- Add 1/3 of the flour mixture followed by half of the sour cream and repeat ending with the flour. Mix at low speed until combined. Add all but 1 1/2 cups of the batter to the prepared bundt pan.
Cream Cheese Layer:
- Add cream cheese to a clean bowl and beat with 5 tablespoons sugar, lemon juice and 1 teaspoon of vanilla. Add 1/4 cup of the reserved batter to the cream cheese mixture and beat until combined.
- Spoon the cream cheese mixture down the center of the batter, keeping it away from the edges. Spread the remaining batter over the cream cheese layer. Take a knife and swirl the batter with the cream cheese, keeping it away from the edges of the pan.
Topping:
- In a small bowl, combine the sugar and lemon zest with your fingers. Stir in the almonds. Sprinkle over the cake and press lightly into the batter.
- Bake until a skewer comes out clean, 45 to 50 minutes. Remove and firmly tap the pan on the counter. Cool on wire rack for 1 hour and carefully invert onto a rimmed baking sheet then immediately place a wire rack on top and invert it so that the topping is on the top. Let cool for 1 1/2 hours.
Notes
- Make sure that all of the ingredients are at room temperature before you begin making the cake.
- Don’t try to remove the cake before it has cooled for at least an hour. The cooling time is essential for making sure the cake doesn’t fall apart as you remove it from the pan.
Nutrition
I first published this Cream Cheese Coffee Cake recipe on my Southern food blog Butter and Baggage.
