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Cream Cheese Coffee Cake with Crumble Topping

From AVENUE HOTEL BED AND BREAKFAST

Yield:

16-20

Directions

Preheat oven to 350 degrees. Spray a 13 x 9 cake pan with non-stick cooking spray.

For the Filling:
2 - 8 ounce packages of cream cheese, softened
1/2 cup  white sugar
1/2 teaspoon vanilla
1 large egg

In a medium bowl mix together with an electric mixer the cream cheese, sugar, egg, and vanilla on medium-low speed until creamy. Set aside.

For the cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream

In a large bowl cream together butter and sugar. Add eggs one at a time. Add vanilla. Slowly pour in flour mixture alternating with sour cream until all is combined.
Spread half of the batter into the prepared cake pan . Spread the cream cheese filling evenly on top of the batter.  Top with the remaining cake batter and smooth with a spatula. 

For the crumble topping:
1/4 cup white sugar
1/4 cup all-purpose flour
3 tablespoons butter, chilled and cubed

Add sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the topping on the top layer of the cake batter.

Bake for 40 - 45 minutes until a tooth pick inserted in the center comes out clean. Cool on a rack.

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