Cream Cheese Coffee Cake
A great coffee cake with a cheesecake layer
Servings: 12
Calories: 588kcal
Ingredients
Cake:
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 1 cup sour cream
- 1 tsp vanilla
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
Filling:
- 16 oz cream cheese
- 1/2 cup sugar
- 1 egg
Topping:
- 1/2 cup walnuts chopped
- 1/2 cup brown sugar
- 1/3 cup butter melted
- 2 tsp cinnamon
- 1/2 cup flour approximate
Instructions
- Preheat oven to 350F/175C. Coat a 9x13-inch baking dish (the best approximation outside the US is a 3L rectangular baking dish) with non-stick spray.
- For the cake:
- Mix the flour, baking soda and baking powder in a small bowl; set aside.
- Beat the sugar, butter and egg until smooth. Add the sour cream and vanilla; mix well. Stir in the 3 cups of flour mixture until a sticky dough forms. Spread 1/2 of the dough evenly in the prepared pan. TIP--I distribute portions evenly around the pan them pat it to fit with wet hands. Alternately, you could use an offset spatula, but the damp hands work better.
- Beat the cream cheese, 1/2 cup sugar and egg in another bowl until very smooth. Spoon mixture over the dough in the pan and spread it as evenly as you can.
- Drop the remaining dough by spoonfuls over the cream cheese mixture.
- Mix the topping ingredients together. If the crumbs seem a bit wet, add a tablespoon or two more of flour. Sprinkle the topping over the crumbs.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
Serving: 1serving | Calories: 588kcal | Carbohydrates: 65g | Protein: 8g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 355mg | Potassium: 202mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1063IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg