Banana Coffee Cake with Cream Cheese Swirl

Readers agree this Banana Coffee Cake with cream cheese swirl will be the best coffee cake of your life. Hundreds of reviews call it “HUGE hit!,” “Phenomenal.” “5 stars,” and “AMAZING!” I’ve also included how to make the cream cheese banana bread gluten free, dairy free, egg free and how to ripen bananas quickly!

a slice of moist coffee cake recipe on a white plate with vanilla drizzle


 

You will love this Banana Bread with Cream Cheese

  • IT’S FLAVOR TEXTURE HEAVEN. This coffee cake tastes like sweet banana bread with bursts of chocolate, slight crunch of walnuts with a mega creamy cheesecake-like layer of cream cheese all topped with Cinnamon Walnut Streusel and a kiss of Vanilla Glaze.
  • EVERYONE LOVES IT: This deliciously moist Banana Bread Coffee Cake is a banana bread lover’s dream!  Actually, it is everyone’s dream because my husband was going crazy for this coffee cake, and he doesn’t even like banana bread! One reader said:

“This cake is to die for. The term “coffee cake” is almost an insult!! It is so much more than that. It is decadent, rich, creamy and absolutely delicious and full of flavor!!”

  • THICK AND CREAMY CREAM CHEESE LAYER. I played off of my Cream Cheese Stuffed Carrot Cake, but I used a little different technique so this filling is even creamier! It borders more cheesecake than just cream cheese due to my special technique.
  • STRAIGHTFORWARD. This Banana Coffee Cake requires a few extra steps, but each is simple and easy and it’s totally worth it.
  • VERSATILE. Omit the chocolate chips or walnuts, use gluten free flour, dairy free ingredients, etc. Substitutions included!
The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.
ingredient icon

Cream Cheese Banana Bread Recipe ingredients

This Banana Coffee Cake uses mostly pantry friendly ingredients – just grab some bananas and you’re all set. Here’s what you need: (measurements in the printable recipe card at the bottom of the post):

  • Cream Cheese Filling:  Use full fat cream cheese for the most creamy, dreamy results. It is combined with some reserved batter, sugar and vanilla extract for a decadently creamy filling that takes minutes to whip together.
  • Bananas: You’ll need one cup mashed bananas which is about 2 ripe bananas.
  • Butter: You can taste the butter in this coffee cake recipe, and it is sublime!  Use unsalted butter so we can control the salt in the recipe.
  • Sour Cream:  I LOVE using sour cream in my baked goods for extra moisture.  It eliminates part of the butter and creates an extra tender texture.   Use full fat for best results. You may substitute with Greek yogurt.
  • Eggs:  You will need 2 large eggs at room temperature.  They provide structure and binding properties.  Take care they are at room temperature along with your sour cream and butter so everything mixes together easily for fluffier results.
  • All-purpose flour: I use all purpose flour, but readers have commented that Bob’s Red Mill Gluten Free 1 to 1 Baking Flour works great.
  • Sugar:  Use granulated sugar only to let the banana flavor shine.
  • Baking powder and baking soda:  Make sure they are fresh, so they work, usually 6-12 months is best.
  • Salt:  Good ol’ table salt here.
  • Cinnamon: A MUST to flavor the entire banana coffee cake.
  • Vanilla extract:  Use quality vanilla for best results.
  • Walnuts and chocolate chips: Optional, but highly recommended for additional flavor and texture.
  • Cinnamon Walnut Streusel: Walnuts, flour, brown sugar, cinnamon and cold butter are combined in a food processor for an easy shortcut.
side view of sour cream coffee cake recipe with chocolate chips and vanilla glaze on a white platter

How to make Cream Cheese Banana Bread

Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  1. Flour Pan:  Spray all inside surfaces of your pan with nonstick cooking spray WITH FLOUR.  This is my favorite easy method of greasing a pan but you may also grease and flour the inside of your pan.
  2. Mix Dry Ingredients:  In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Cream Wet Ingredients: Beat softened butter and sugar at least 3 minutes at medium-high speed until light and fluffy. 
  4. Add Eggs: Add the eggs, one at a time, beating just until the yellow disappears after each egg.  Mix in the bananas and vanilla just until combined – again, don’t overmix, a few lumps are fine.
  5. Mix Together:  Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third – the thirds don’t need to be perfect, just eyeball-it. Beat until just combined. Measure out ¼ cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
  6. Cream Cheese Layer:  To your now empty mixing bowl, add ¼ cup reserved batter, cream cheese, 1 teaspoon vanilla and ¼ cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute.  Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
  7. Add Streusel: (Full instructions below). Sprinkle evenly over the cake.
  8. Bake: Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Some readers have stated their cake was not done in 60 minutes, so if it’s not done, bake on!
The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.

showing how to make easy coffee cake by topping cream cheese layer with more batter

The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.

The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.
The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.
The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.
The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.

cream cheese banana bread Tips

  • Bananas freeze great! Next time you have ripe bananas, freeze what you’re not using. When ready to use thaw and mash – they taste amazing!
  • Use the Correct Pan: Use a 16-cup nonstick TUBE pan.  A Bundt pan will not work unless because it does not have enough volume.
  • Generously Grease Pan: Cover every nook and cranny so the cake doesn’t stick and tear when you’re trying to remove it from the pan.
  • Use Room Temperature Ingredients:  Make sure your eggs, butter and sour cream are at room temperature before mixing.  Room temperature ingredients mix much easier (so it’s harder to overmix) and result in a softer cake with maximum volume.
  • How To Bring Ingredients to Room Temperature:  If you haven’t planned ahead, you can quickly bring your eggs to warm temperature by adding warm (not hot) tap water to a bowl then adding the eggs (still in their shells) for about 20 minutes.
  • Don’t Shortcut Creaming the Butter: 3 minutes may seem like a long time but this is the only time you want to whip air into the cake batter to create bubbles.  The bubbles will expand as the cake bakes, resulting in a lighter cake.
  • Don’t Overbeat Eggs:  Once you cream the butter and sugar, you want to mix the batter as little as possible. You never want to overbeat eggs because this can result in runny batter that may overflow when baking or a fragile exterior that crumbles and separates from the cake as it cools. 
  • Don’t Peak! Don’t open the oven doors until it is time to check your Coffee Cake because  opening the doors prematurely can cause your cake to cook unevenly and/or to fall.
  • Refrigerate the Streusel: Make the topping first and pop it in the freezer for 20-30 minutes or make it ahead of time and refrigerate until ready to use. This will make your topping extra crispy!

banana coffee cake Variations

The following variations are a huge thanks to reader Jam who commented
“I’ve made this recipe many times and each time it has been a HUGE hit! Along the way, I’ve experimented with it a bit to accommodate friends with allergies and intolerances.” Here are Jam’s successes: 

  • Gluten free banana coffee cake: Use Bob’s Red Mill Gluten Free 1 to 1 flour.
  • Dairy free: Use dairy free sour cream (Follow Your Heart) and dairy free butter (Earth Balance STICKS).
  • Egg free: Use flax eggs.
  • Bake in a cast iron pan: The baking time is approximately the same, but as always, check early!
  • Make banana bread muffins: Bake in muffin tins for 20-25 minutes.

DOES COFFEE CAKE NEED TO BE REFRIGERATED?

Freshly baked coffee cake without a cream cheese center can remain at room temperature but THIS coffee cake needs to be refrigerated.  Make sure you tightly wrap your Coffee Cake in plastic wrap before placing in the refrigerator to prevent it from drying out.

The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.
The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.

Cream Cheese Banana Bread Recipe FAQs

Does coffee cake have coffee?

When I first posted my Strawberry Cream Cheese Coffee Cake, I received  comment from a reader that they were confused – nowhere in the recipe did it call for coffee?!  I guess the term “coffee cake” is a widely popular American, but not world-wide used.  So, I hope I don’t disappoint some of my readers when I tell you that this Coffee Cake does not have coffee – but it does have bananas, cream cheese, walnuts and chocolate chips!

Why is it called a coffee cake?

If Coffee Cake doesn’t have coffee, then why is it called Coffee Cake?  Coffee Cake is a term used for cake-like sweet breads commonly served alongside coffee or tea at breakfast or brunch.  I guess because Coffee Cake is not frosted, they are acceptable for a morning indulgence.  Bring on the cake for breakfast!

What is the difference between coffee cake and cake?

The primary difference between coffee cake and regular cake is in their intended consumption and topping. Coffee cake is characterized by a crumbly streusel topping and may include ingredients like cinnamon or nuts. As the name suggests, coffee cake is designed to pair well with coffee or tea and tends to be less sweet and is suitable for breakfast or as a casual snack. In contrast, regular cake can encompass a wide range of flavors, textures, and sweetness levels, and it is typically served as a dessert for special occasions.

A banana cake may not be as moist as you like for several reasons:

1. Using underripe bananas can result in a drier texture, so ensure they are fully ripe with brown spots.
2. Packing the flour instead of measuring it by spooning it into the measuring cup, will yield too much create a dense and dry cake.
3. Overmixing the batter can overdevelop the gluten and impact the cake’s moistness. Take care to use room temperature ingredients for easy mixing and stop as soon as the ingredients are combined.

Why is my banana bread so mushy?

Banana bread can become mushy for various reasons:

1.Underbaking: Ensure that the banana bread is baked for the recommended time. Underbaking can leave the center mushy.
2. Excessive Moisture from Bananas: If the bananas used are overly ripe, they can contribute excess moisture to the batter.
3. Overmixing the Batter: Overmixing the batter can break down the gluten structure, resulting in a mushy consistency. Mix the ingredients until just combined.
4. Improper Cooling: Allow the banana bread to cool properly before slicing. Slicing too soon can cause the interior to appear mushy.
Adjusting these factors should help improve the texture of your banana bread.

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The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.

Banana Coffee Cake Bread

Moist Banana Bread Coffee Cake stuffed with Cream Cheese is the best banana anything ever! This Banana Bread Coffee Cake is riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cream cheese filling all showered with Cinnamon Walnut Streusel and Vanilla Drizzle!
Servings: 12 -18 servings
Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour

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Ingredients

Cinnamon Walnut Streusel

  • 1/2 cup walnuts
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 tablespoon cinnamon
  • 4 tablespoons cold butter, cubed

Banana Cake

  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs at room temperature
  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sour ream (not nonfat) at room temperature
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 cup walnuts, chopped (optional)

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup Reserved Batter (see instructions)
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Vanilla Glaze

  • 1 cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Garnish (optional)

  • Garnish (optional)
  • mini chocolate chips

Instructions

  • Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick angel food cake pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
  • Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
  • Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
  • Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out ¼ cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.
  • Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
  • To your now empty mixing bowl, add ¼ cup reserved batter, cream cheese, 1 teaspoon vanilla and ¼ cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
  • Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
  • Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Some readers have stated their cake was not done in 60 minutes, so if it’s not done, bake on! Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
  • When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
  • Store in the refrigerator for up to 7 days.

Notes

*A bundt cake pan will NOT work in this recipe because it does not have enough volume.

Variations

The following variations are a huge thanks to reader Jam who commented:  “I’ve made this recipe many times and each time it has been a HUGE hit! Along the way, I’ve experimented with it a bit to accommodate friends with allergies and intolerances.” Here are Jam’s successes:
  • Gluten free:Use Bob’s Red Mill Gluten Free 1 to 1 flour.
  • Dairy free: Use dairy free sour cream (Follow Your Heart) and dairy free butter (Earth Balance STICKS).
  • Egg free: Use flax eggs.
  • Bake in a cast iron pan: The baking time is approximately the same, but as always, check early!
  • Banana bread muffins: Bake in muffin tins for 20-25 minutes.

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178 Comments

  1. Dorothy Dunton says

    Hi Jen! This is coffee cake heaven! I can’t wait to make (okay, eat!) this delicious creation! 🙂

    • Jen says

      Thanks Dorothy! I am excited FOR you, it is so good! Have a great weekend!

    • Christina Griffith says

      I don’t unstand why this coffee cake can’t be done in a bundt pan, the picture shows the cake round form like bundt cake pan.

      • Jen says

        Hi christina! The pic is of a tube pan which holds 16 cups volume and the bottom lifts out – a bundt cake pan is too small.

      • Alexandra says

        A bundt pan hold about 12 cups of batter, while this recipe is designed for a pan that holds 16 cups. You can still bake it in a bundt pan, but you will have some leftover batter that you can either bake in a 6 inch pan or make muffins out of it. I usually make muffins if I have any leftover batter.

        • Jen says

          I love the muffin idea for extra batter!

  2. Stacey @ Stacey Homemaker says

    Oh my, I need some of this banana coffee cake in my life ASAP. I didn’t know you could pop the bananas into the oven to brown them, I thought you had to wait for them to brown naturally, great tip!

    • Jen says

      I didn’t know that oven ripening trick for the longest time either and now I use it all the time! Love it! Thanks Stacey, I hope you can make and eat this cake ASAP 🙂

  3. Teri Giese says

    Looks delectable Jen! Wanted to let you know, that in total, have made 13 of your recipes and all were fantastic hits!! We must have “sister” taste buds,as I love using a lots of thee spices,like in EVERYTHING! Thanks for yet another, undoubtedly hit for us to enjoy.

    • Jen says

      13 recipes?! that is awesome, you totally made my day, my week! I am so happy we have “sister” taste buds – that makes it so fun! I hope you continue to find more recipes to love – a couple of my all time favorites are my Mongolian Beef, Sweet and Spicy Pineapple Salsa Chicken and my Buffalo Chicken Burritos if you haven’t tried them – just to name a few 🙂 Thanks again Teri!!!

  4. Jen says

    Wow! This is over the top! Very recently (as in last week) both of my kids decided that they were going to start hating bananas. Not stuff with bananas in it, just bananas themselves. It’s ridiculous. Anyway, long story short, I now have 6 very ripe bananas sitting on my counter, two of which have this recipe written all over them.

    • Jen says

      HI Jen! That is so funny about your kids new distaste for bananas or sad but either way I am happy to help you use up some of your very ripe bananas! I am sure your kids will love them in this recipes! Too bad it doesn’t require 6 bananas 🙂

  5. Haley says

    I made this for brunch last weekend and it was a show stopper! Absolutely delicious! Thanks for so many wonderful recipes!

    • Jen says

      You are so welcome Hayley, thank you so much! I am thrilled to hear it was “show stopper” – the ultimate compliment!

  6. Andrea says

    Jen!! My mom and I had a great time making this recipe, and I have to say it was absolutly delicious! Thanks for sharing
    Andrea.

    • Jen says

      you are so welcome! I am so happy you had fun making it and more importantly enjoyed eating it! Thanks Andrea!!!

  7. Melissa says

    I made this today, followed all the directions, layered everything as directed, and the streusel topping got swallowed up in the cake, and therefore, the cake never got done on the bottom. I cooked it for 1 hour and fifteen minutes, but when I cooled it enough to take it out of the pan, it was not done all the way through. It tastes great, but unfortunately not something I would share with others as it isn’t totally the right texture. I am not a novice baker, I have a degree as a pastry chef from the CIA, so I don’t think it is a lack of skill set. I think I will try it again with a couple of modifications: do not reserve the extra cup of finished batter to go over the cream cheese part, and do not add the streusel till the top is partially set, like maybe the last 15 minutes of baking time. I want to try your strawberry version of this cake too.

    • Jen says

      Hi Melissa, I am sorry this didn’t work for you but I ‘m glad it still tasted good 🙂 I am not sure what to tell you though as I have made this cake several times without any problems and the baking method of reserving the batter is from Cooks Illustrated, and they know their stuff! If you don’t reserve any of the batter to add to the cream cheese then it would sink completely unless you add some flour and egg but that produces a less desirable texture. Your idea of reserving the streusel sounds like a simple solution to your problem – hope it works for you!

    • ANGELA says

      I have a carrot cake I make in a 9 x 13 pan and put a cream cheese layer in the middle of the batter and it comes out well. Here is the recipe so you can modify this one if you would like: CARROT FILLED CAKE (OPTIONAL DAIRY FREE)
      3 eggs 2 Cups flour
      1 ¾ Cup sugar 2 tsp. baking soda
      2 Cups shredded carrots 2 tsp. cinnamon
      1 Cup Zucchini ½ Cup pecans, chopped (optional) (I omitted)
      1 Cup vegetable oil

      FILLING:
      1 (8oz.) cream cheese, softened ¼ Cup sugar
      1 egg

      FROSTING:
      1 (8oz.) cream cheese, softened 2 tsp. vanilla
      ¼ Cup butter OR Earth Balance Vegan 4 Cups powdered sugar

      Beat eggs and sugar, adding carrots, zucchini, and oil. Beat well. Combine flour, baking soda, and cinnamon and mix together well. Add to carrot mixture. Mix in pecans. Pour 3 cups of batter into a greased and floured 9”x13” pan. To make filling, beat cream cheese and add egg and sugar in mixing bowl. Spoon cream cheese mixture and carefully spread evenly over carrot batter and top with remaining carrot batter. Bake at 350° for 40 minutes. Cool completely.
      VARIATION: Instead of the 2 cups carrots and 1 cup zucchini, use 3 cups carrots.

      To make frosting, beat cream cheese and add butter, vanilla, and powdered sugar and beat together well.

      This works very well with replacing the cream cheese with the dairy free Tofutti Cream Cheese.
      Many cannot tell the difference when serving.

      • Jen says

        Awesome, thank you so much!

  8. Leanna says

    This recipe looks delicious!! I can’t wait to try it and hopefully do it justice. I was actually wondering if I could omit the walnuts?? I’m allergic to nuts and wondered if I had to replace them with something to keep the streusel the right consistency or if i can just leave them out completely and keep the rest the same??

    Thanks!
    Leanna

    • Jen says

      Hi Leanna, you can just leave them out completely – should be just fine. Enjoy!!

  9. Letizia says

    Hello,

    I was wondering if I could halve this recipe and make into muffins? It’s just my husband and I and we could never finish the whole cake, although it looks delicious!!! If I made muffins how long and at what temperature would u bake them? Thank you so much.

    • Jen says

      Hi Letizia, I have never tried making them into muffins, but it should work just fine. I would start checking them for doneness around 18 minutes but they could take up to 25. Hope it works out!

  10. Suzette says

    I made this last night and we had it for breakfast this morning. OMG, sooooo yummy!!! I was surprised at how filling it is as well….I couldn’t even finish my slice!! Thanks for a great recipe that has found a place in my “keeper” file!! 🙂

    • Jen says

      Hi Suzette, thanks for the ultimate compliment of adding this to your “keeper file”! I am so happy you loved this bread so much! and yes, it is super filling but somehow I just keep eating more and more 🙂 Thanks!

  11. Natalia says

    it does look yummy – i went and got all ingirdients and then realised i dont have the tint to bake it in!!!!
    what size of tin did you use?
    ps.
    just off to make you sticky honey lemon chicken receipie

    • Jen says

      Hi Natalia, I hope you enjoyed the sticky honey lemon chicken! I used a 3.5 quart tube pan.

  12. Cindy says

    I cannot wait to make these

    • Jen says

      Awesome Cindy, hope you love it!

  13. Barb says

    Hi Jen… Just wanted to comment on this cake. I made it yesterday and it was very straight forward, easy to follow and I might say VERY DELICIOUS! All my husband said was, “Put this in your make again recipes file!” Thanks so much for sharing such great recipes on your site. Since this was such a hit I won’t hesitate to try some more.

    Thanks again. Have a great and wonderful day and keep up the good work. Your site ,or should I say YOU, is very inspiring!

    Barb

    • Jen says

      Thank you so much Barb, I really appreciate your kind words! I am so happy you both loved this cake and it made it into the “make again recipe file” – the ultimate compliment! 🙂 All the best to you and yours!

  14. Diane Hart says

    I would like to know the nitrition information for this recipe if available.

  15. Sarah says

    Could I use a bunds pan instead?

    • Jen says

      Hi Sarah, unfortunately, a bundt can isn’t tall enough/doesn’t hold the volume of this cake. Sorry!

    • Alyssa says

      I’m curious as to whether a bundt pan can be used also. Though the streusel has to go on last, so that wouldn’t really work with a bundt pan I don’t think. Mine has a decorative top so it can’t really be flipped upside down. I’m going to try this in a regular loaf pan though!

  16. Cindy Shoaf says

    I started reading this post and had a good laugh…mising coffee!?! lol My husband said your first ingredient should be a cup of coffee and in the instructions say “while enjoying your cup of coffee please mix the following ingredients “. Of course I know what the term “coffee cake” refers to, I grew up in a time where my mother attended and held “koffee klatches” and often had a coffee cake made for my father on his days off. I can’t wait to try this recipe. Thank you!

    • Jen says

      LOL, I’m glad you enjoyed that Cindy! I am loving your addition of “while enjoying your cup of coffee” – haha – perfect! How fun your mom used to make coffee cake for your dad – so sweet! I hope you enjoy this recipe as much as hers!

  17. Gloria says

    I am not a fan of chocolate (I know, I’m strange). Would this recipe work without the chocolate chips?

    • Jen says

      Absolutely Gloria! Enjoy!

    • carrie says

      maybe use carmel chips. hershey’s makes them now

  18. Lisa F says

    I just made these as cupcakes. Oh My!!! Awesome! Altered baking time to 25 minutes and cooling time to 30 minutes. Thank you so much. This will be repeated.

    • Jen says

      Oh. my. yum! LOVING the idea of making these into cupcakes – can’t wait to try it myself – thank you! And thank you for commenting!

  19. Cat says

    I accidentally used a bundt pan. I hope it turns out at least semi-ok. It’s deep so it might work.

  20. Beck says

    Should this be stored in the fridge and served cold? Or is it ok to leave it on the counter and serve room temp?

    • Jen says

      Hi Beck! This is cake is typically served room temperature and is totally safe because the cream cheese is baked – enjoy!

  21. Khadija is in the Kitchen says

    It’s the beautiful pictures who brought me to your blog! Thank you for sharing this recipe.
    I made this cake and it was so good! I have a pan similar to yours but smaller so I baked the cake in a bigger round one. For the cream cheese filling, by mistake I added 1/4 cup butter! When I realized that, the cake was in the oven so I thought it won’t be good but it was still good!! I intend to do it again the same way I did it.
    You can see it here: http://khadijaisinthekitchen.blogspot.ca/2016/04/gateau-la-banane-aux-pepites-de.html
    All the best,
    Khadija

  22. Julie Meyers says

    I would love to make this but it would have to be gluten free. Any suggestions on how to do that? Also I will be leaving out the nuts (two in family are allergic). Looks so incredible. Thank you for any help in this.

    • Jen says

      Hi Julie, I don’t cook anything gluten free so I am not an expert but my mother in law uses Rob Mill’s gluten free flour. I would try using that one and following the same directions. Good luck!

  23. Tamela says

    Can I make this recipe without sour cream? If not what can I substitute for it?

    Thanks
    Tamela

    • Jen says

      Hi Tamela, I have only tried this recipe as written so I cannot guarantee an the substitution will come out the same but a standard substation would be 3/4 cup buttermilk plus 1/3 cup butter. Hope this helps!

      • Jess says

        You can also use plain Greek yogurt. I did that and it tasted just fine!

        • Jen says

          Great! I’m so happy that worked! I would suggest adding more vanilla extract if using plain Greek yogurt.

  24. Teanna says

    I am in the process of baking this wonderful cream cheese stuffed banana coffee cake…. Oh my goodness the batter and the filling are awesome…I had to cheat and taste them as I was mixing…yummy yummy yummy!!! It is the perfect combination of everything I love..cream cheese, bananas and chocolate…..My compliments for this wonderful recipe..

    • Jen says

      Thank you so much Teanna for the compliments! I hope you loved the baked cake just as much as the batter 🙂

      • Teanna says

        Omg…the cake is so moist and flavorful ….my brother who is a cake fiend ..asked me what all was in the cake…he is like me banana, chocolate and what more could you ask for….he looked at me and said are you kidding heaven in one cake… he ate his piece of cake and looked at me and said if I found dead in the kitchen in the morning just know it was death by cake and it was absolute heaven….I can’t wait to make your carrot cake recipe…

        • Jen says

          YAY! oh my goodness, I LOVE your comment – it is so cute, funny and makes me so happy! I hope you brother is alive and well and able to enjoy many many more Cream Cheese Stuffed Chocolate chip Banana Bread Coffee Cakes :)! xo

  25. Sheryl says

    I used a bunt pan and it still came out amazing! I took it out at about 40-45 mins.

    • Jen says

      So good to know Sheryl, thank you! Did you put the streuesel on top or in the bottom of the pan so – so I can share with others? Also, do you know what size/volume pan you used. Thank you!!

  26. Morgan says

    DELICIOUS!
    This coffee cake was amazing. Cream cheese, bananas, and chocolate chips. A few of my favorite things.
    I actually halved the recipe and used a loaf pan. It was the perfect size for the amount of people I was feeding. I couldn’t wait the full hour to let it cool and it was a bit messy!

    • Jen says

      Yay! thank you so much Morgan! I love that you adapted it for a loaf pan and totally understand the not being able to wait the full hour part! sometimes warm and messy is the very best!

  27. Caroline says

    How amazing does this look?! Could I portion of the baked cake be frozen for a few days? Hoping to bake it this weekend but want to save some for others on Tuesday!

    • Jen says

      Hi Caroline! I know the cake would successfully freeze but I am not sure of the texture of the frozen cream cheese filling after being thawed. It would probably still be good but not exactly the same. Sorry I can’t be of more help!

  28. Fabian says

    I am so not smart. I just made it in a bundt cake pan and than saw the notes section clearly states “this will not work in a bundt cake pan” my lord what a waste it looks super delicious too

      • Fabian says

        No worries the recipe was perfect It was me not paying attention. The cake still came out delicious the only problem was having the cinnamon on the bottom but the cake is good either way I baked two of them one the right way and one the bundt cake pan way. No complaints

        • Jen says

          Thanks Fabian! Happy to hear the cake still was delicious!

  29. Naoma says

    Made this today! So great! I also accidentally used a bundt pan. I guess I will learn to read recipes through to the end. Came out great tho. I inverted it on the sheet pan and trimmed the very bottom of the rounded part and flipped it back over. Looks fantastic and mistake was well hidden. Oh and the taste!

    • Jen says

      Hi Naoma, I am so relieved this worked for you in a bundt pan (didn’t think the batter would fit) – great idea to invert and trim the bottom! So happy you enjoyed it, thank you!

  30. annette david says

    I have not tried the recipes yet, just found your site. The photography is wonderful, I can taste what I see. To two beautiful people

    • Jen says

      Hi Annette, welcome to my site and thank you for your kind words! I hope you have fun exploring and trying my recipes!

    • Jen says

      Thank you Lisa, I hope you can too!

    • Jen says

      You are so welcome, hope you love it Simon!

  31. Amber says

    Bundt cake pan won’t work…. challenged accepted! Lol…. honestly I didn’t read all the way thru. Oops. We shall see. HA!

    • Jen says

      Hi Amber, hope it works for you, let me know!

  32. Katsu says

    Disappointed I can’t use my bundt tin, I thought that’s what it was from the picture…. I don’t have a tube tin can I used a regular round cake pan?? I’d like to make this for my fiancé, I have a big heart tin would that work? Thanks.

    • Jen says

      Hi Katsu, it just depends on how much volume your cake pans and heart tin hold, you could fill them like regular and just use as many pans as needed. Just be aware that the crumb topping will have to be inverted then flipped over again.

  33. cecile says

    I just found this fabulous recipe – and your equally fabulous blog – on Pinterest. I can’t wait to make this coffee cake! And I just signed up to receive each and every new recipe of yours – can’t wait!
    I have a small recipe blog of my own and I’m soo impressed by people like yourself who are so good at banging out consistently wonderful recipes, accompanied by equally wonderful photos. I ended up not posting all summer… I feel like such a slug ; o )

    • Jen says

      Hi Cecile, welcome to my site, I hope you find many new favorite recipes here! Thank you so much for your kind words about my recipes! Its definitely a lot of work to post consistently and its totally okay to take the summer off and rejuvenate – that’s the beauty of blogging :)!

      • Neha shah says

        Hey,

        How do we make this without egg? All your cake recipes are so brilliant.. but most of it have egg
        .. can you please mention substitute for it ?

        Thanks

        • Jen says

          Hi Neha, I’m sorry I would have to experiment in order to give you a proper substitution for eggs. Sorry!

  34. Vickie says

    This is absolutely delish! I used a bundt pan too and it came out perfectly. I cooked it for the full 60 mins. I followed your flipping and cooling instructions and it all turned out okay. Some of the struesel soaked into the cake but that’s a good thing for me. More crunchy crumbs this way. One thing I would do differently is that I’d reserve half of the batter, add the cream cheese mixture, then pour the other half on top. This puts the cream cheese more in the middle of the cake (in my bundt pan, anyway). I love how the cream cheese mixture is neither too cream cheesey nor too sweet. Love this and will definitely make again!

    • Jen says

      Hi Vickie, I am so happy you loved this so much and that it worked in your bundt pan. What size do you have? Thanks!

  35. Erin says

    Brought this cake to a family dinner last night. Everyone loved it!!! And people were even fighting to bring pieces of the leftovers home. It was delicious. I will definitely make it again!

    • Jen says

      Sorry to cause a fight 🙂 but so happy everyone loved it so much! Thanks Erin!!!

  36. Leslie says

    As an alternative for oven ripening bananas……For some reason bananas just seem to ripen faster the older I get. Our family just doesn’t take to bananas unless they are all yellow, showing no signs of aging……Thus the alternative to ripening bananas and NOT wasting the cost of bananas was born in our house…….I take the still lovely bananas that no one will eat and place directly in the freezer. I ALWAYS have frozen bananas for banana bread, banana chocolates chip brownies, banana chocolates chip bread pudding, etc., etc.,……Merely pull desired amount of bananas needed for your recipe out of the freezer and defrost (lay them in a bowl or on a plate during defrost period to avoid a little puddle of leaky banana juice). When thawed, break outside banana skin, the banana inside slides right out. I think the freezing of the banana deepens and enriches the banana flavor, sort of like a banana licqor….Just my thoughts. This recipe looks like a great one to use some of my frozen bananas on…….Looking forward to trying this one.

    • Jen says

      Hi Leslie, thank you so much for such a useful tip! I have frozen bananas in my freezer right now for smoothies and definitely am going to pull them out and use for banana bread now. Thank you! And I hope you love this recipe!

  37. Jessica says

    I just made this for tomorrow morning’s get together. I simply could not wait and tried a piece. It tastes absolutely fabulous! I can’t wait to share it in the morning!

    • Jen says

      YAY! I am so happy you loved this coffee cake so much Jessica and what a fun treat so share! I am sure everyone was loving you for it 🙂

  38. PS says

    Made this divine cake yesterday after having it for 6 months on my must-try list…it was worth every minute of effort ! Oh, the amazing melding of all my favourite flavours…everyone of my friends and family were swooning! Thank you Jen for this wonderful recipe. God bless!
    One problem though: my streusel topping was crumbly and chunks of it were coming off the cake making quite a mess. What did I do wrong? I used an angel cake pan baking for 60 + 10 minutes. But gawd, was it super soft , moist and delish…

    • Jen says

      I am so happy this coffee cake was worth “every minute of effort!” As far as the crumb topping, a messy streusel topping is part of the nature of a coffee cake- not sure if it was messier than normal? If so, my only though is that maybe the streusel needed to be chopped finer, but that’s all I can think of, sorry!

  39. Debbie Mastin says

    This coffee cake was phenomenal!! It is a definite keeper!!

    • Jen says

      Awesome Debbie, so happy it was such a hit! Thank you so much!!

  40. Alexa says

    Hey Jen,
    Thank you for this wonderful recipe. It wasn’t until I was already making the batter that I too noticed it was not for a bundt pan, but since I only had a mini tube pan tin, I went with the bundt. I’m not sure how many cups mine holds. But for all those who are curious I put the streusel on the bottom and then poured the batter on top. It wasn’t crumbly like a true streusel but it didn’t get mixed in with the batter, but instead formed a top layer which my husband loved. It wasn’t completely successful. Even though I cooled it for over an hour, when I inverted it the cream cheese layer kind of oozed out but I don’t know if the structural integrity was affected by the bundt or if it just needed to be cooled longer. Thanks for a great recipe and I can’t wait to make it again!
    Ps. Your million dollar mac and cheese is a family favorite!!!

    • Jen says

      Hi Alexa, sorry for the delay as I had surgery the week you left this comment and it got lost in cyberspace 🙂 anywhoo, I am so glad you enjoyed this recipe! Thanks for sharing your tips for putting the streusel on the bottom of a bundt pan – the melding of the streusel with the cake sounds delicious! And I’m so glad you love the Million Dollar Mac and Cheese – you have great taste in recipes 🙂

  41. Laura says

    I’ve made this gluten free a couple of times using Steve’s GF Cake Flour by Authentic Foods in the coffee cake and Bob’s Red Mill GF Oat Flour in the streusel and for coating the pan. I always have amazing results. Steve’s GF Cake Flour contains no xanthan gum nor does any need to be added. Highly recommend for one to one replacements if you can find it! I promise that I am not a paid advertiser I just love the product!

    • Jen says

      HI Laura, I am so happy you are able to make this gluten free with great results! Thank you so much for the awesome product tips!

  42. Rita says

    Do you think if this was made over night and cooked in the morning it would turn out (I’d throw it in the fridge) never did this before with a cake but going to a “sleep over” and thought this might be a great addition if cooked in the A.M

    • Jen says

      Hi Rita, sorry but you can’t refrigerate the cake batter and bake it the next day or you will end up with a flat cake. It will still taste delicious if baked the night before – or even better!

      • Rachel says

        I baked the night before, iced it the AM, and served at work. It was delightful!

        • Jen says

          So happy you love it Rachel, thank you! and what a great way to make ahead for a stress free morning!

  43. Jeri says

    Love your recipes but no PRINT buttons

    • Jen says

      Thank you! Yes, there are two print buttons – one at the top of the post underneath the title and a print icon to the top right of the small thumbnail on the actual recipe itself.

  44. Kelli says

    What brand of tube pan do you use? I don’t own one and want to buy a good one for this recipe.

    • Jen says

      Hi Kelli! I use Chicago Metallic and I believe I got it off of Amazon – I highly recommend it!

  45. Sarah says

    I made this cake followed the recipe exactly cooked it for 55 min then thought it needed more so did another 5 min let it sit for an hour turned it out and it fell apart as it wasn’t cooked all the way through… so disappointed as it looked amazing! I was making it for mother’s day brunch for tomorrow, but I will try it again, another time. I put it back in the pan to cook it again some more and will serve it as a pintrest fail lol

    • Jen says

      Hi Sarah, I’m sorry this cake didn’t work for you but the directions were not followed exactly. All ovens and pans are different and that is why I say to cook 55 minutes “OR until a toothpick comes out clean.” Following this instructions ensures your cake cooks all the way and would have been a success.

  46. Rachel says

    I tried it (minus the chocolate chips) and it was AMAZING.
    It turned out very impressive looking, much more than a mere coffee cake!
    Thank you so much.

    • Jen says

      You are so welcome! I’m so happy it turned out both beautiful looking and tasting :)!

  47. Judy says

    Hi Jen,
    So happy to find your site! I can’t wait to try this recipe. I’m so glad I still have my grandmother’s “Angel food” pan, circa 1930. I’ve only used it so far to make my hubby’s favorite chocolate mashed potato cake. Now I have another reason to use it. I’m looking forward to trying some of your other recipe ‘s too. They all sound scrumptious!

    • Jen says

      Welcome to my site Judy! That is so cool you still have your grandmother’s pan, how special! I hope you love this recipe and find many new favorites here!

  48. Marybeth says

    Tried this recipe and absolutely loved it.. I’m kinda skeptical when it comes to trying new recipes but this one is super easy to follow and the results are amazing and tasty!!! My hubby doesn’t really care for cream cheese but he sure liked this cake!!!

    • Jen says

      Hi Marybeth, I am sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment and am thrilled you and your husband loved this cake! Thank you so much!

  49. Salwa says

    Dear Jen,
    You must be some kind of wizard, how do you come up with these combinations? I tweeked a little to appease my conscience…so I used half whole wheat flour , used brown sugar (only 1/2 cup) and sunstitited half the butter with canola oil)…and it still came out fabulous. It was wiped clean in less than 24 hours!

    • Jen says

      What a kind comment, thank you Salwa! I am thrilled everyone loved this recipe and that it turned out amazing with your healthier substitutions – you are the true wizarad!

  50. Hannah says

    Just wanted everyone to know that I made this tonight using a bundt pan (10×3.5 inches) and it turned out perfectly! It was done at 40 minutes on the dot-obviously the crumble is on the bottom but it was just as pretty on top with the icing and mini chocolate chips, and the flavor didn’t suffer one bit! Awesome recipe, will definitely be keeping it for future use.

    • Jen says

      Hi Hannah, thank you so so much for the bundt pan tip – I’m so happy it turned out!

      • Elizabeth says

        Same here. Used a 10×3.5 bundt pan, for 50 minutes and it turned out perfectly. Still had an inch left between the cake and top of the pan after baking.

  51. Big Jim says

    Here is a trick I found years ago, as your bananas start to get too ripe to eat, freeze them for later use in recipes like this one . When you thaw them out they will turn black, but the banana will become a liquid, no mashing needed. for easier use in a recipe.

    • Jen says

      Thank you so much for that trick Jim, I am definitely going to try it with my bananas I have right now!

  52. Laurie says

    ***WARNING*** The cream cheese filling is very soupy when the cake comes out of the oven, I bumped the counter top with the edge of the pan and filling and maybe one third of struesel and very hot melted chocolate chips slouched over my wrist and onto the floor…I was devastated…HOWEVER, once cooled this cake was AWESOME…mine, was beautiful in the oven, not so pretty when I lost part of it to the floor!
    Great Recipe THANK YOU!!!

    • Jen says

      Hi Laurie, I’m so sorry the pan got bumped and you lost some of it on the floor – bummer! At least the whole thing didn’t go on the ground! Thank goodness you loved the cooled cake – otherwise that would have been salt in the wound! I hope you can make it again and devour the whole thing!

  53. NickiDE says

    This one is going on our Easter brunch table. The only change I will make is to use my own favorite glaze (as if the cake is not already rich enough!! But hey, it’s a holiday!) In case anyone would like to try it, just combine 3 TBSP melted butter, 3 tsp milk or half and half, 1 tsp vanilla and 1 cup powdered sugar. Whisk until smooth. First day of Spring in DE and we are expecting a foot of snow – wish I were in Carlsbad 🙂

    • Jen says

      Thanks for the glaze recipe, sounds fantastic!

  54. Jessica says

    Hi! I am wanting to make this, but was thinking of putting the crumble on the bottom of a bundt pan so that when you flip it the crumble is on top. Do you think that would work?

    • Jen says

      Hi Jessica, the crumble definitely would not have the same consistency if baked on the bottom, so no I don’t recommend it. I simply flip mine then flip it back over and it works fine. Enjoy!

  55. Sandra says

    Does this have to be kept in the fridge because of the cream cheese? I’m looking for something that can survive a very long car ride and prefer cakes at room temp. I can’t wait to try it for at-home eating though! Thanks,

    • Jen says

      Hi Sandra, because the cream cheese is baked it does not technically have to be refrigerated so you are good to go!

  56. Sue says

    Anyone try this in a 9×13 pan? Don’t really want to buy a tube pan, but the recipe sounds great!!

  57. Stephanie says

    I didn’t see the bundt pan note until I already started so I ended up using 3 bread pans. About the same cook time, came out delicious but I was able to share a loaf with friends!

    • Jen says

      Awesome Stephanie! Thanks for letting me know it works well in loaf pans! I am going to have to try that!

  58. Michelle says

    Do you think I could try this in a 9×13 pan?

    • Jen says

      Hi Michelle, I haven’t personally tried it but I believe others have and it has worked. Best of luck!

  59. Shushila says

    How did you get the banana bread out of your bundt cake pan?

    • Jen says

      Hi Shushila, it is a tube pan as instructed so the bottom removes. Enjoy!

  60. Kenzie says

    If you don’t have a tube pan is there a way to make this in a normal cake pan?

    • Jen says

      Others have commented that they made it in a 9×13 and that worked!

      • Alexandria Cottrell says

        I have done this numerous times and it is amazing!

        • Jen says

          I’m so glad it’s been tried and true!

  61. Jason says

    Hey there your recipes are just the best. Literally make your recipes 90% of the time lol. Any chance to make this without the cream cheese filling as my mother in law can’t have that. Thanks

    • Jen says

      That’s awesome Jason, thank you for making my recipes! Yes, you can certainly make this without the cream cheese center. Enjoy!

  62. NANCY mcguinness says

    Love your site

  63. Lauren says

    Mmmm can’t wait to bake this!!! Have you ever tried freezing it?

    • Jen says

      Hi Lauren, the cream cheese filling doesn’t freeze well but it freezes well if you skip the filling. Enjoy!

  64. Melissa says

    This was amazing!! Made them in muffin tins instead since I didn’t have the right pan so I only cooked them for 20-25 mins & they turned out perfectly. Will for sure make this again!!

    • Jen says

      Thank you for the awesome review Melissa! I’m so pleased your muffin version were such a hit – yum!

  65. Amelia Boone says

    This cake is fabulous, a five star recipe. Look no further for that morning coffee cake.

    • Jen says

      Thank you so much Amelia, I’m so happy you loved it!

  66. Debra King says

    Love your recipes. I can always count on them to be perfect.
    Has something happened to the “jump to recipe” feature? Lately, it has been missing. I use that feature all the time!

    • Jen says

      It is the oddest thing – it is working on my end but not on some readers. I wonder if it’s working in some browsers and not others – what browser are you using? Maybe try clearing your cache?

  67. Stephanie says

    Made it in a bundt pan because that’s all i had on hand (got ahead of myself and started making the cake batter before it clicked that it was a different pan specified in the recipe). Had to cook longer in a bundt pan than specifed. Turned out great, would probably prefer a bigger pan next time though just to make the layering easier. Ended up with the streusel on the bottom(of the cake) but meant to try it in the pan first before the batter. Its delicious.. Wasnt sure about a whole cake but I’m sure it’ll get eaten quick!! Thank you can’t wait to try more of your recipes

    • Jen says

      Welcome to my site Stephanie! I’m so pleased you loved this recipe and that it still worked in your pan – phew! I hope you enjoy exploring my site and hopefully discover many new favorites!

  68. Kim says

    I have a pointer…freeze bananas. I make banana bread a lot and when I buy bananas and do not eat them all I put them in the freezer when they start turning. When I need to make banana bread I thaw 2 of them out. Since I have been freezing them I learned that my banana bread tastes better with the bananas I have frozen and thawed rather than mashing up fresh ones.

    • Jen says

      Thanks so much for this awesome tip Kim! So easy and your bananas will never go to waste!

  69. Natalie says

    I didn’t have the correct tin so decided to halve the recipe (in case it didn’t work) and make muffins. They have just come out of the oven and I couldn’t wait and have eaten one already and they are so so good. Now wishing I had made the full recipe.

    • Jen says

      What a fun idea to make this recipe into muffins, I’m so glad you love them!

  70. vkunke says

    Can anyone advise how long to bake if using a 9X13 pan?

    • Jen says

      Try 45-55 minutes at 350 degrees F. Good luck!

  71. Alejandra says

    This is a labor-intensive recipe, but so well worth it. Thank you for sharing your recipe! It looks and tastes amazing. My family will never want any other coffee cake after eating this one.

    PS: mine cooked in 60 minutes.

    • Jen says

      Thank you so much Alejandra, I’m so pleased to hear it’s a new family favorite!

  72. Nadine says

    OMG!! This cake is to die for. The term “coffee cake” is almost an insult!! It is so much more than that. It is decadent, rich, creamy and absolutely delicious and full of flavor!! Thank you so much. Your recipes are THE best.

    • Jen says

      YAY! Thank you so much Nadine, I’m thrilled this was a huge hit!

  73. Jeannie says

    Can this be frozen after baking and cooling? It is AMAZING but we can’t eat it all this week.

    • Jen says

      I’m so pleased you enjoyed it! Yes, this cake can be cooled, tightly wrapped and frozen.

  74. Juanita says

    I am not following, is this a layer with wet mixture and dry alternating not mixed together? A video would be most helpful with this recipe. As I am sitting in my kitchen late, and ready to put in the oven, debating what to do?

    • Jen says

      Hi Juanita, sorry for the delay, I don’t check my comments on Sundays. Hopefully you saw the photos in the post illustrating the assembly – the batter, the cream cheese layer, the batter and then the crumble. Good luck!

  75. ANGELA says

    Would it taste as good if I used pecans instead of walnuts. My daughter is severely allergic to walnuts.

  76. Jam says

    I’ve made this recipe many times and each time it has been a HUGE hit! Along the way, I’ve experimented with it a bit to accommodate friends with allergies and intolerances. It makes great cupcakes (muffins?) For single serving cakes, works great in a cast iron pan, 9×13, or really any dish (aka the tube pan isn’t super necessary unless you want a fairly tall cake). I’ve used Bob’s Red Mill Gluten Free 1 to 1 flour as a successful replacement, dairy free cream cheese (Tofutti and Violife are the only ones I tested), dairy free sour cream (I used Follow Your Heart), dairy free butter (I’ve used Earth Balance STICKS to a success), and even replaced the eggs with flax eggs. This recipe is a real winner!

    • Jen says

      Wow! I am so glad it has worked great with your substitutions! Thanks so much!

  77. Joanne says

    Best coffee cake ever! Will be making again, very fluffy and flavorful!

    • Jen says

      Yay! Thank you so much, Joanne! I am absolutely delighted you love this coffee cake!

  78. Holly says

    Well I did not see that a Budnt cake pan would NOT work until the last step. Wish it luck in the oven. The batter was delicious! I can’t wait to try my volcano cake.

    • Jen says

      Oh no! Best of luck! I hope your volcano is absolutely delicious!