1/2 c sugar
¼ c light brown sugar
¾ t ground cinnamon
⅛ t salt
8 T butter, room temperature, cut into 1 inch squares
1½ c flour
Crumb mixture – In a medium bowl combine butter, flour, sugars, cinnamon and salt. Blend in flour. Cover and place in refrigerator.
8 ounces cream cheese, room temperature
1 egg
1/3 c sugar
1 t vanilla
Cream cheese filling – In a bowl beat egg, cream cheese, vanilla and sugar for 3-5 minutes until mixture is smooth; set aside.
1 1/4 c cake flour
1/2 c sugar
1/3 c buttermilk or sour cream
6 T butter, cut into 6 pieces, softened but still cool
2 eggs
1 t vanilla extract
1/4 t baking soda
1/2 t baking powder
1/4 t salt
Cake – In a bowl mix together flour, salt, sugar, baking soda and baking powder, set aside.
In another bowl whisk butter and eggs for 2 minutes. Whisk in buttermilk, add flour mixture slowly, mix for 2 minutes.
Pour cake mixture into a greased 9×9 inch pan. Gently spread cream cheese mixture over cake batter. Spread crumb mixture on top of cream cheese mixture.
Bake at 350 degrees for 40 minutes.
