Shelly's Recipe

Cinnamon Cream Cheese Coffee Cake

Category: Coffee Cake

For the crumb:
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

To make the crumb:

Combine all crumb ingredients in a small bowl. Mix with a fork until mixture resembles crumbs.

To make the cream cheese swirl:

Beat cream cheese and brown sugar until fluffy. Mix in vanilla and cinnamon. Stir in pecans.

To make the cake:

Preheat oven to 350. Grease a 9” x 13” baking pan.

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

Beat butter and sugar until fluffy. Add eggs, one at a time, beating just until combined after each addition. Mix in vanilla.

Gradually add dry ingredients, mixing just until combined. Stir in sour cream and mix just until combined.

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

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