Yesterday, I spent most of the day sick.
I don’t know if it’s allergies or a cold or what, but I have the ENT (eyes, nose and throat) junk. Watery eyes, stuffy nose and sore throat. Hoping this goes away soon.
After taking a one-hour turned four-hour nap (whoops!), I woke up in a hurry FIRST to check on my baby (who was peacefully still sleeping as well, whew!) and second, to get dinner ready. I had planned on making my Wednesday ritual – Crockpot Potato Soup and was really looking forward to it. But since I overslept, I threw everything in a pot on the stove and tried boiling it for an hour.
30 minutes later I smell something burning.
Let’s just say… that didn’t work.
Thankfully I had leftovers in the fridge to warm up.
Only problem was I had already taken the cream cheese I was planning to use for the soup out of the package, placed it in a bowl and softened it in the microwave. So I quickly googled cream cheese desserts to find a solution. No way was I going to let it go to waste! (And ok, maybe I was craving a cream cheese filled dessert, just a little bit)
I found this one. And thankfully, I had all the ingredients!
Cream Cheese Coffee Cake
You will need: 13 x 9 cake pan
For the filling:
Two 8 oz. packages cream cheese, softened (light or 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 a small bowl use an electric mixer to mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy. Set aside for the filling.
Make the cake batter: In a medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.
In a large bowl use an electric mixer to 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. (The batter will be a little stiff, this is normal. Dollop the batter on top of the cream cheese layer and lightly spread together with spatula)
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 35-40 minutes until slightly golden on the top. Cool for 5 minutes.
To make the glaze: In a small bowl, combine confectioners’ sugar and milk until creamy. Drizzle over cake.
A yummy cream cheese coffee cake.
This would go great with a bowl of fruit in the morning or a warm cup of coffee in the evening. Or in my case, with a bottle of water and some Emergen-C. :)
Hope you enjoy, friends!