Cinnamon Cream Cheese Coffee Cake

[maybetoday]

CINNAMON CREAM CHEESE COFFEE CAKE

yield 24 TO 32 SERVINGS prep time 40 MINUTES cook time 45 MINUTES





FOR THE CRUMB TOPPING:

1/4 cup unsalted butter, softened and cut into small pieces

1/3 cup all-purpose flour

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 cup chopped pecans

pinch salt


FOR THE CREAM CHEESE SWIRL:

4 ounces cream cheese, softened

1/4 cup packed light brown sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 cup chopped pecans


FOR THE CAKE:

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 & 1/4 cups sour cream


INSTRUCTIONS


TO MAKE THE CRUMB TOPPING:

Combine all the crumb ingredients in a small bowl.

Mix with a fork until the mixture resembles crumbs.


TO MAKE THE CREAM CHEESE SWIRL:

Beat the cream cheese and brown sugar until fluffy.

Mix in the vanilla and cinnamon. Stir in the pecans.


TO MAKE THE CAKE:

Preheat oven to 350°F. Grease a 9” x 13” x 2" baking pan.


Whisk together the flour, baking powder, baking soda, and salt. Set aside.


Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.


Gradually add the flour mixture, mixing just until combined. Stir in the sour cream and mix just until combined.


Transfer the batter to the prepared pan. Top the batter with spoonfuls of the cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle the crumb mixture evenly over the top of the cake.


Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.

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