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–+ servings
Cream Cheese Coffee Cake
This Cream Cheese Coffee Cake is a rich, soft, and flavorful treat that blends the indulgence of cream cheese with the comforting warmth of sweet crumb topping. Perfect for weekend breakfasts, brunch gatherings, or afternoon coffee breaks, this vintage recipe delivers a tender, melt-in-your-mouth texture. Its yeast-based dough provides a slightly airy consistency, balanced by a cinnamon-sugar topping that caramelizes beautifully as it bakes.
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Prep Time 25 minutes
Cook Time 35 minutes
Rising Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 16
Calories 360 kcal

Ingredients
  

Dough:

  • ½ lb butter
  • 6 eggs
  • 7 cups all-purpose flour (sifted )
  • 1 tsp salt
  • 2 cups sugar
  • 2 cups milk
  • 1 cake yeast (or 2¼ tsp active dry yeast)
  • 3 oz cream cheese (softened)
  • 1 tsp vanilla extract (or orange juice)

Topping / Crumb Mixture:

  • 1 ¼ cup flour
  • ¾ cup sugar
  • ¼ cup butter (melted)
  • 1 tsp vanilla extract

Instructions
 

Step 1: Prepare the Yeast Starter

  • Warm 2 cups of milk until just hot but not boiling.
  • In a small bowl, dissolve yeast with 2 tbsp sugar in ½ cup of the warmed milk.
  • Let sit until foamy, about 10 minutes.

Step 2: Make the Dough

  • In a large mixing bowl, cream together butter, sugar, and cream cheese.
  • Add eggs one at a time, beating well after each addition.
  • Gradually add the sifted flour, salt, and the foamy yeast mixture.
  • Mix until a soft, elastic dough forms.

Step 3: First Rise

  • Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1½ hours).

Step 4: Add Flavorings

  • After the dough has risen, gently stir in vanilla or orange juice.
  • Refrigerate for 6 hours or overnight for a slow proof and better flavor.

Step 5: Second Rise & Topping

  • Place dough into a greased 9x13-inch pan or two loaf pans.
  • In a separate bowl, mix together flour, sugar, butter, and vanilla for the topping.
  • Sprinkle evenly over the dough.
  • Let rise again for 2–3 hours until doubled in size.

Step 6: Bake

  • Preheat oven to 350°F (175°C).
  • Bake for 30–35 minutes until golden brown and a toothpick inserted in the center comes out clean.

Tips

  • Chill the dough 6 hours or overnight as the card suggests for best texture.
  • Orange juice or vanilla may be used for flavoring, per the card’s option.
  • If mixture curdles slightly when adding eggs, it will still bake properly.
  • Make two loaves as the note suggests if preferred, easier handling.
  • Separate dough into three loaves if you want thinner cakes that bake faster.
  • Use greased floured pans to prevent sticking as written on the card.
  • Allow dough to rise until doubled before baking for best light texture.
  • The author recommends a “turtle cover” or muffin rings for shaping (as written).
  • Sprinkle topping generously before final rise for defined crumb layer.
  • Ensure milk is not too hot when added to yeast per handwritten warning.

Nutrition

Calories: 360kcalCarbohydrates: 46gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 420IUVitamin C: 1mgCalcium: 65mgIron: 2mg
Keyword brunch cake, coffee cake, Cream Cheese, heirloom recipe, holiday baking, retro dessert, vintage recipe, yeast dough
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