Cream Cheese Coffee Cake

I stumbled across this recipe on Pinterest and have made this coffee cake several times now  – with rave reviews every single time I make it.  Even my kids love it.

While the original recipe was really good by itself, I thought I’d share the recipe the way I make it, too.

Here you go –

Cream Cheese Coffee Cake

Filling:

2 Packages Neufchatel Cheese, softened (low-fat cream cheese)
1/2 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1 egg

Cake:

1 cup sugar
1 stick (1/2 cup) butter
1 cup sour cream (low fat is fine)
4 eggs
1 tsp vanilla extract
1 tsp almond extract

1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3 cups all-purpose flour

Streusel Topping:

1/4 c sugar
1/4 c flour
3 Tbsp butter (chilled & cubed)

Glaze:

1/4 cup (give or take) powdered sugar
1 – 2 tsp milk

1. Make the filling: In a small bowl, using a hand mixer, mix the filling ingredients until they’re well combined. Set aside.
2. Preheat oven to 350F.
3. Spray/Grease a 9×13 Pyrex cake dish.
4. Make the cake:  In a mixing bowl, cream the sugar & butter.
5. Add the sour cream and extracts.
6. Add the eggs, one at a time, mixing until combined.
7. Add the salt, baking soda and baking powder.
8. Add the flour gradually (so you don’t have a flour storm in your kitchen)
9. Spread about half of the cake mixture in the bottom of the 9×13 pan. You may need to use an offset spatula to spread the batter.
10. Pour the filling on top of the batter in the pan.  Using a spatula, spread to form an even layer across the batter.
11. Take the remaining batter and add to the top of the filling. You will need to carefully spread this across the filling to form a third layer.
12. Make the streusel:  In a small bowl, mix the streusel ingredients with a fork. Or, if you have a small food processor/chopper, mix the ingredients in that. It is important that the butter be COLD to properly form the streusel.  You will end up with oatmeal-like texture if your butter is the proper temperature.
13. Sprinkle the streusel on top of the batter.
14. Bake 45 minutes at 350 degrees .
15. Cool completely on a wire rack (about an hour or so)
16. Make the glaze:  Combine glaze ingredients in a small bowl or measuring cup. Add milk SLOWLY until you get the desired, drizzly texture. Depending on humidity you will need more/less milk.
17. Store in a cool place in a Tupperware or sealed container.  Refrigeration is probably a good idea in a hot climate.

This tastes absolutely divine with a cup of Earl Grey or coffee. And it’s not too shabby with a cup of cold milk, either. As a matter of fact, it’s pretty darn good no matter how  you serve it – even if you eat it out of your hand as you dash out the door to go somewhere. Not that I’ve ever done that or anything… wink, wink.