Easy cream cheese coffee cake recipe is stuffed full of rich cream cheese and tangy-sweet ripe summer berries, then topped with a crunchy cornbread crumble that will have you going back for more. As summer progresses use what ever fruit that's ripe and in season!
Stir together flour, baking powder, baking soda and salt together.
Set aside.
Cream together the butter and sugar on medium-low speed.
Beat in the egg yolks, vanilla, and almond extract.
Slowly mix in the flour mixture alternating with the sour cream.
Transfer the batter into the prepared pan and smooth the top.
Cream Cheese Layer
Mix together the cream cheese and sugar on medium-low speed with the paddle attachment until creamy, about 3 minutes.
Add the egg whites, switch to the whisk attachment, and whip on high speed until the mixture is light and fluffy and has the consistency of good buttercream frosting.
Set aside.
Cornbread Streusel Topping
Combine the sugar, flour, crumbs, and butter.
Blend and mix with your fingers until you can make a ball with the crumb mixture but it breaks apart into crumbs when you squeeze it.
Assemble
Spread the cream cheese over the cake batter.
Sprinkle the raspberries and blueberries evenly over the top.
Add the crumbs.
Bake for 45 to 55 minutes at 350°, or until a cake tester comes out clean.
Cool to room temperature before serving.
Store leftovers in the refrigerator.
Notes
StorageCover tightly with plastic wrap and store in the refrigerator for up to 4 days.TipsExpert Tip: If you don't have leftover cornbread you can use crushed cornflakes, dry breadcrumbs, or even old cake or cookie crumbs as a substitute.
This makes a large cake. It could easily be cut smaller and feed 16 or more people.
Although cream cheese coffee cake does keep well for up to a week you'll want to keep leftovers tightly covered in the refrigerator after a couple of days because it contains so much dairy and fresh fruit.
Use regular, full fat cream cheese. Don't use low fat, whipped, fat free, or any combination. It just won't work - trust me.
Don't use mushy or bruised fruit. It will make the whole thing soggy.
This won't freeze well. You can click on the number of servings in the recipe below and adjust servings either up or down. All of the ingredient amounts will adjust right along with the serving sizes.
The cake is not super sweet. It's got more of a firm biscuit-like texture and buttery flavor than something like a yellow cake.