The Humpherys Family

Cream Cheese Coffee Cake

Source  Mother Thyme
Recipe Added:  9/22/2012
3 cups flour
1 tsp baking powder
½ tsp baking soda, salt
½ cup butter, softened
1 cup sugar
4 large eggs
1 tsp vanilla
1 cup sour cream

Topping
¼ cup powdered sugar
1 ½ tsp milk

 Filling
2 8-oz pkgs cream cheese, softened
½ cup sugar
½ tsp vanilla
1 large egg

Streusel Topping
¼ cup sugar
¼ cup flour
3 Tbsp butter, chilled, cubed

Preheat oven to 350F. Grease and flour a 9”x13” cake pan and set aside. Using an electric mixer combine cream cheese, sugar, egg and vanilla and blend on medium-low speed until creamy. Set mixture aside. In separate bowl stir together flour, baking powder, baking soda and salt and set aside. Using an electric mixer in a large bowl cream butter and sugar on medium-low speed. Add eggs one at a time then vanilla. Gradually add in flour mixture alternating with sour cream until it is all combined.

Spread half batter in prepared cake pan. Spread cream cheese mixture evenly on top. Top with remaining cake batter. Using a butter knife, gently swirl in batter. Add sugar, flour and butter in a small bowl and stir using a fork or pastry blender mixture is crumbly. Sprinkle on top of cake. Bake 40-45 minutes until cake tester inserted in center comes out clean. Cool on rack. In a small bowl combine powdered sugar and milk until creamy. Drizzle over cake.
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