vendredi 2 septembre 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

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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