Cream cheese coffee cake. I’m a sucker for any recipe that calls for cream cheese and even though I’m not a big cake eater I do enjoy a good coffee cake.
Mmmmmm…good stuff.
I enjoyed the flavor of this cake but it was a bit to stout for me. I really like the thin Entenmann’s cream cheese coffee danish and I think I’d enjoy this one more if it was slightly smaller. When I make it again I will probably play around with it and make two separate cakes instead of one.
What you’ll need for the cake:
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
4 large eggs
1 tsp vanilla
1 cup sour cream
What you’ll do:
Mix together the first four ingredients. In a separate bowl cream together butter and sugar. Add eggs one at a time. Add the vanilla. Alternately add in flour mixture and sour cream until combined. Spread half of the mixture into the bottom of a greased 9×13 pan.
You’ll add the filling mixture at this point and then add the remaining cake mixture. Swirl with a knife. Add your streusel topping.
Bake for forty minutes or until a tooth pick is inserted and comes out clean.
What you’ll need for the filling:
16 oz cream cheese, softened
1/2 cup of sugar
1/2 tsp vanilla
1 large egg
What you’ll do:
Mix together all ingredients until smooth and creamy.
What you’ll need for the streusel topping:
1/4 cup flour
1/4 cup sugar
3 TBS chilled butter, cut into pieces
What you’ll do:
Combine all three ingredients until mixture is crumbly.
It’s quite tasty with a cup of coffee and warm from the oven. And quite tasty not so warm from the oven with a glass of milk. Actually just quite tasty. Enjoy!
The Common Place 