Cream Cheese Coffee Cake
Ingredients:
- cream cheese, softened - 16 ounces
- sugar - 1/2 c
- vanilla extract - 1/2 t
- egg - 1
- flour - 3 c
- baking powder - 1 t
- baking soda - 1/2 t
- salt - 1/2 t
- butter, soft - 1/2 c
- sugar - 1 c
- eggs - 4
- vanilla extract - 1 t
- sour cream - 1 c
- sugar - 1/4 c
- flour - 1/4 c
- butter, chilled and cubed - 3 T
- powdered sugar - 1/4 c
- milk - 1 1/2 t
Instructions:
Prepare filling -- In a bowl with mixer on medium low speed, mix together cream cheese, 1/2 c sugar, 1 egg and 1/2 t vanilla; until creamy; set aside.
Prepare cake batter -- In bowl, stir together 3 c flour, 1 t baking powder, 1/2 t baking soda and 1/2 t salt until well combined; set aside. In another bowl, cream together 1/2 c butter and 1 c sugar; eggs one at a time. Add vanilla, slowly pour in flour mixture alternating with the sour cream until combined. Spread half of the batter in a greased and floured 9 x 13 inch cake pan. Spread cream cheese filling evenly over batter. Evenly spread remaining cake batter over cream cheese. With a butter knife, gently swirl batter.
Place sugar, flour and chilled butter in a bowl, use a pastry blender, blend until the mixture is crumbly. Sprinkle over top of cake batter. Bake in a preheated 350 degree oven for 45 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Prepare glaze -- In a bowl, combine powdered sugar and milk until creamy; drizzle over cake.
