A Pittsburgh native, Lauren now resides in Las Vegas, Nevada with her husband and two adorable children. Combining the love of her family and a passion for photography, Lauren created Crazy About My Baybah. In her spare time, she enjoys crafting, pinning on Pinterest, traveling and sharing lots of laughs with her family. One of her favorite color combinations is turquoise and red, so she thinks the Karina Audrey in Vibrant Blooms is a must have. You can also find her on Twitter and Pinterest.
There is something special about a warm slice of coffee cake. It is for those extra special breakfasts when a slice of toast just will not do. A local favorite breakfast nook here in Vegas serves just that, the most amazing coffee cakes I have tasted. Wanting to recreate one of their cakes at home, I came up with this simple recipe for Cream Cheese Coffee Cake to enjoy at home. Enjoy!
Cream Cheese Coffee Cake Recipe
Ingredients:
Cake:
3 Cups all purpose flour, sifted
½ Cup butter, softened
4 large eggs
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
1 tsp vanilla extract
1 cup milk
Filling:
2 (8oz) package cream cheese, softened
½ cup sugar
1 tsp vanilla extract
1 large egg
Topping:
¼ cup sugar
¼ cup all purpose flour
3 tbsp butter, cubed
Directions:
Preheat oven to 350 degrees.
Grease a 9×13 cake pan and set aside.
Cake:
Using a stand or hand mixer cream together butter and sugar. Add vanilla extract and 1 egg at a time, mixing in between each addition.
In a large bowl, combine flour, baking powder, baking soda and salt.
Combine wet and dry ingredients and until well incorporated and set aside.
Filling:
Using a stand or hand mixer, combine cream cheese, egg, sugar and vanilla on medium speed until well combined. Sit aside.
Topping:
In a small bowl combine sugar and flour. Cut in cubed butter until crumbly.
Pour half of your cake batter into your greased cake pan, then pour filling on top spreading it evenly over the bottom layer of cake batter.
Pour remaining cake batter over the filling.
Sprinkle topping over the top.
Bake for 40-45 minutes or until a fork inserted into the center comes out clean.
Allow cooling at room temperature for 1 hour, and then moving to refrigerator to chill for 2 hours before serving.
Cover and store leftovers in the refrigerator.
Yields: 24 servings