For the cake
1 cup butter, softened
1 cup sugar
1⁄4 cup sour cream
2 cups flour
2 teaspoons baking powder
1⁄2 teaspoon salt
For the filling
2 (8 ounces each) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
For the topping
1⁄2 cup brown sugar
1 1⁄2 cups flour
1⁄2 cup butter, softened
1. Preheat oven to 350*F. Spray a 13 by 9-inch baking pan with nonstick cooking spray.
2. Cream together butter and sugar in a mixing bowl, about 3 to 4 minutes. Add in eggs and sour cream. Beat well, about 3 minutes.
3. In a medium bowl, stir together flour, baking soda and salt. Add the flour mixture to the butter mixture and beat well until combined.
4. Spread half of the batter into the prepared baking pan.
5. In another bowl, cream together all filling ingredients. Carefully spread filling over batter in baking pan. Spoon remaining cake batter over the cream cheese mixture. (The batter doesn’t need to completely cover the cream cheese, just dot it around.)
6. Mix all topping ingredients in a small bowl and then sprinkle over cake. (I used my fingers to mix this us.) Bake for 50 to 60 minutes, or until middle is set and topping is golden.
This recipe is from The Lonely Baker. I’ve been attempting to make it for months and just haven’t had the chance. Lance isn’t a huge lover of coffee cakes and Art, strangely enough, doesn’t love “cream cheese layers” in cakes. Weirdo. I, however, love this sort of thing.
The opportunity to make this recipe finally arose in the form of a trip to visit my parents. They, of course, love stuff like this too. The cake was fantastic, the cream cheese layer was delicious and we mused a bit about how to modify the recipe in the future. Perhaps a drizzle of black raspberry jelly over the cream cheese? Or chocolate? The possibilities are endless! The cake was lovely and buttery and the topping was fantastic.
The photo was taken in haste with my phone, so please excuse the quality and composition.
Internet - The Lonely Baker