Monday, September 5, 2016

Cinnamon Cream Cheese Streusel Coffee Cake










    • 1 cup butter
    • 1 cup sugar
    • 2 eggs
    • 1/4 cup sour cream
    • 2 cups all purpose flour
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 tsp. each: ground nutmeg, ginger, cinnamon, allspice
    • Filling:
    • 1 (8oz) package cream cheese
    • 1 egg yolk
    • 1 cup sugar
    • 1 tsp. vanilla
    • Streusel Topping:

    • 1/4 cup of brown sugar
    • 1/2 cup flour
    • 1/4 cup butter (semi-soft)
    • 1Tbl. cinnamon
    • 1/2 cup chopped pecans


How to Make It

  • Preheat your oven to 350 degrees. Prepare a 9 inch spring form pan with cooking spray and set aside.
  • Cream the butter and sugar in a medium sized bowl fitted with a paddle attachment for 3-4 minutes.
  • Add the eggs & sour cream and beat for another 3 minutes.
  • Sift together in a separate bowl: flour, baking powder, salt, and spices & add to creamed mixture, mix on low just until combined.
  • Spread 1/2 of the batter into the bottom of a greased spring form pan.
  • Cream Cheese Filling:
  • Mix cream cheese with the egg yolk for 1 minute, add sugar and vanilla and mix to combine.
  • Spread filling mix over coffeecake mix. Spoon remaining 1/2 of coffee cake mixture over top.
  • Stresuel topping :
  • Combine all ingredients, using your fingers or fork to cut the butter into the topping mixture until it resembles crumbles. Sprinkle over top.
  • Bake for 50-55 minutes. Let cool on a wire rack and run a knife around the pan before you remove it.
  • THE RECIPE CALLS FOR A 9 INCH PAN. I used a 6 inch spring form pan and two 3 inch pans. If using a smaller pan DO NOT PUT ALL OF THE BATTER INTO ONE CAKE PAN, YOU WILL HAVE A BURNED MESS IN YOUR OVEN. If you use a different size pan you are going to have a much thinner or thicker cake. Please adjust the amount of batter you put into the pan so you do not have these problems.
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