The last few years we have gone to my father in law’s for Halloween because we live in a townhouse and no one really trick or treats here. We use Karl’s house to get everyone dressed (this year as a ninja, Princess Tiana and a gnome), trick or treat as long as the cold Chicago weather permits, and stop back for dinner and dessert. I was trying to decide what to bring and then it came to me. My FIL loves coffee cake (given the opportunity, he could eat the whole thing himself) and I had just pinned the perfect recipe a few weeks ago. I knew that the kids wouldn’t eat it, but they would be too preoccupied with sorting and eating candy to even notice. So, coffee cake it was.
Halloween was a super busy day. We went to Sammie’s parade in the morning and then went back again at 1 for Jack’s parade. Immediately after that, I planned on making the coffee cake. But the problem was I neglected to notice that there were four steps and a 45 minute baking time. I took the cake out of the oven just 15 minutes before we had to leave. It was supposed to cool before glazing, but there was no time for that. So I glazed it anyway. The pan was too hot to hold so I had to carry it by the cooling rack and put it on the floor of the car. Luckily, it didn’t burn into the rug.
I couldn’t wait for dessert to taste this cake. I love coffee cake too, especially those without cinnamon. Don’t get me wrong, I love cinnamon, but I just prefer my coffee cake without. I save cinnamon for the rolls I have to say, this cake was so worth the wait. The cake is moist and buttery, with a cheesecake like swirl in the middle, some texture from the streusel and sweetness from the powdered sugar glaze. I mean, really, how could you go wrong with this combination?
Cream Cheese Coffee Cake
Yield: 13 x 9 cake
For the filling:
Two 8 oz. packages cream cheese, softened (light or regular) I used regular
½ cup sugar
½ teaspoon vanilla extract
1 large egg
For the cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream (light or regular)
For the streusel topping:
¼ cup sugar
¼ cup flour
3 tablespoons butter, chilled and cubed
For the glaze:
¼ cup confectioners’ sugar
1 ½ teaspoons milk
Preheat oven to 350F. Grease/flour or spray a 9 x 13 cake pan. Set aside.
Make the filling: In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy. Set aside for the filling. (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)
Make the cake batter: In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.
In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract. Slowly pour in the flour mixture alternating with the sour cream until it is all combined.
Spread half of the batter into the prepared cake pan with a spatula. Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula. Using a butter knife, gently swirl in the batter.
Make the topping: Add the sugar, flour and chilled butter in a small bowl. Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the streusel on top of cake batter.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack.
To make the glaze: In a small bowl, combine confectioners’ sugar and milk until creamy. Drizzle over cake.
Source: Mother Thyme