What can I say about this recipe that will get you to taste this coffee cake? It’s very good. It’s very very VERYYYY good. The rich creamy interior sandwiched together by a moist carrot cake with an irresistible crunch from the streusel topping. I still can’t believe I developed this one. As a recipe developer, you are always thinking of new ideas and foods that can captivate; constantly incorporating new and popular ingredients into household favorite recipes to change-it-up. That said, we are always moving from one recipe to another and I LITERALLY can’t stop thinking about how good this one came out.

I thought about the components of carrot cake and coffee cake. I knew streusel topping and I knew cream cheese frosting HAD to be a key factor in this recipe. Since both of these things go on top of the cake, we needed to compromise. Turns out the cream cheese on the inside makes the cake even more tender and adds this addicting texture to every bite. Speaking of addicting, the topping. The soft cake and creamy interior needs a crunch! That’s exactly what the streusel is for. I’m seriously so proud of myself for this one.

This was my second attempt making this recipe because the first version the cake lacked a little flavor and the cream cheese filling was a little too spongey. Taking away the flour from the cream cheese filling makes it melt-in-your-mouth, then adding crushed pineapple to the cake recipe makes the crumb far more crumbly. A revelation in baking for me!

I made this for Easter and my family went wild for it. This is a delicious recipe for lovers of carrot cake AND coffee cake. I would open a bakery with items just like this and just serve coffee. It’s absolutely FABULOUS. It only get’s better when you store it in the fridge.