Cream Cheese Coffee Cake

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Football season is over. My weekends full of cooking and baking for a house full of people are done. Every weekend was an excuse to bake something sinful, make a tasty dip, or try a different version of chili. Things have slowed down, and now I have had a chance to take a breather. I decided to bake something and looked through my refrigerator and pantry. I decided to make a Cream Cheese Coffee Cake. As a child I loved the Entenmann’s cheese coffee cake and thought this would be a homemade version of this.

The cream cheese layer in the middle keeps this cake from being too sweet. My little Munchkin would eat two pieces at a time, saying “yummy cake”. I think that’s a good endorsement for this cake. It’s great for desserts or with coffee in the morning. This cake will definitely be making more appearances in our kitchen.

Cream Cheese Coffee Cake

For the filling:
2 8oz packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 large egg

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

For the streusel topping:
1/4 cup sugar
1/4 cup flour
3 tablespoons butter, chilled and cubed

Preheat oven to 350F. Grease/flour or spray a 9 x 13 cake pan. Set aside.

Make the filling: In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy. Set aside for the filling. (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)

Make the cake batter: In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.

In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract. Slowly pour in the flour mixture alternating with the sour cream until it is all combined.

Spread half of the batter into the prepared cake pan with a spatula. Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula. Using a butter knife, gently swirl in the batter.

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

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

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