This coffee cake is beloved in my family. It has three difference components, cake, moistened with sour cream, a generous layer of creamy cream cheese filling, and a sprinkling of streusel on top. What sets this coffee cake apart is the cream cheese filling. It has less of the streusel, absolutely no cinnamon or other spices, and really celebrates the thick layer of cream cheese in each slice.
It is impossible to just eat one piece, making it pretty dangerous. So much so, that I now only bake it in an 8×8-inch pan instead of the original 9×13-inch. I will leave the full version below, but just know you are welcome to halve the recipe, especially if you only happen to have one 8-ounce package of cream cheese in your fridge. And if coffee cake is sort of your thing, take a look at this yeasted dough version: Sour Cream Coffee Cake