Buttery Cream Cheese Coffee Cake
- Preparing Time: 1 hour and 15 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 12
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup butter
- 1 egg yolk
- 2 teaspoons baking powder
- 2 cups flour
- topping
- cake
- 1/2 cup flour
- filling
- 1/4 cup light brown sugar
- 1 cup caster sugar
- 1 cup (225g) butter (no substitutes)
- 1/4 cup sour cream (i used crã¨me fraiche)
- 2 (8 oz or 250g each) packages cream cheese softened
- Carbohydrate 98.8473183783484 g
- Cholesterol 44.3171527896288 mg
- Fat 8.84735542131124 g
- Fiber 0.490736111111111 g
- Protein 3.00124819358635 g
- Saturated Fat 4.30521194738848 g
- Serving Size 1 1 Serving (152g)
- Sodium 248.061888895707 mg
- Sugar 98.3565822672373 g
- Trans Fat 0.534463639218608 g
- Calories 477 calories
Set oven to 350F (175C) with oven rack set to second-lowest position. Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream or crème fraiche; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt.Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan. In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture. Mix all topping ingredients, pinching together with fingers until the consistency is like crumbs, and sprinkle over the top. Bake for about 50-55 minutes or until middle feels set and not jiggly.
