Cream Cheese Coffee Cake
2 8 oz. packages cream cheese, softened (light or regular)
½ cup sugar
½ teaspoon vanilla extract
1 large egg
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 Streusel Topping:
¼ cup sugar
¼ cup flour
3 tablespoons butter, chilled and cubed
¼ cup confectioners sugar
1 ½ teaspoon milk
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9” x 13” cake pan and set aside.
Using an electric mixer in a medium bowl combine cream cheese, sugar, egg and vanilla and blend on medium-low speed until creamy. Set mixture aside.
In separate bowl stir together flour, baking powder, baking soda and salt and set aside.
Using an electric mixer in a large bowl cream butter and sugar on medium-low speed. Add eggs one at a time then vanilla extract. Gradually add in flour mixture alternating with sour cream until it is all combined.
Spread half the batter in prepared cake pan. Spread cream cheese mixture evenly on top. Top with remaining cake batter. Using a butter knife, gently swirl in the batter.
Add sugar, flour and butter in a small bowl and stir using a fork or pastry blender mixture is crumbly. Sprinkle on top of cake.
Bake for 40-45 minutes until cake tester inserted in the center comes out clean.
Cool on rack.
In a small bowl combine confectioners sugar and milk until creamy. Drizzle over cake.