Hello and a good Saturday to you! I love a Fall weekend! No plans really and that is fine by me. What about you? What are your plans?
If you have a little free time and you feel like baking you could whip up this coffee cake. I wrote and posted this cake for Mother’s Day Brunch and it is now the most popular post I have ever written thanks to Pinterest.
In fact I have received more hits (70,000) on this cake than I did the entire first year I blogged. It was pinned on Pinterest by me, and then re-pinned by many, many people including the magazine Babble and took off from there. Thank you Babble!
The reason that I am re-posting this is because I am constantly getting emails and comments on my Pinterest pages that they cannot find the link on my blog. So I am now making it incredibly easy I am posting just the cake and no extraneous photos or information.
In addition there seems to be some confusion with the recipe and people having problems. Let me just say this, I am not a chef, nor did I develop this recipe, although I try to be helpful if you have a problem I am sometimes not sure what you are doing wrong. All I can say is follow the recipe, have the oven preheated and it should work.
Cinnamon Cream Cheese Streusel Coffee Cake
1 cup butter
1 cup sugar
1/4 cup sour cream
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. each: ground nutmeg, ginger, cinnamon, allspice
1 (8oz) package cream cheese
1 egg yolk
1 cup sugar
1 tsp. vanilla
1/4 cup of brown sugar
1/2 cup flour
1/4 cup butter (semi-soft)
1/2 cup chopped pecans
Preheat your oven to 350 degrees. Prepare a 9 inch Spring Form Pan with the bottom greased and floured.
Cream the butter and sugar in a medium sized bowl fitted with a paddle attachment for 3-4 minutes.
Add the eggs & sour cream and beat for another 3 minutes.
Sift together in a separate bowl: flour, baking powder, salt, and spices & add to creamed mixture, mix on low just until combined.
Spread 1/2 of the batter into the bottom of a greased spring form pan.
Cream Cheese Filling:
Mix cream cheese with the egg yolk for 1 minute, add sugar and vanilla and mix to combine.
Spread filling mix over coffeecake mix. Spoon remaining 1/2 of coffee cake mixture over top.
Stresuel topping :
Combine all ingredients, using your fingers, pastry blender or fork to cut the butter into the topping mixture until it resembles crumbles. Sprinkle over top.
Bake for 50-55 minutes. Let cool on a wire rack and run a knife around the pan before you remove it.
NOTES: Full disclosure. For the purpose of this blog post I used a 6 inch spring form pan and 2 3 inch spring form pans. I made the recipe that way because I like smaller cakes and pies, etc. The actual recipe is for a 9 inch pan. I have made it several times in all of these pans and the 9 inch comes out a little thinner, but obviously there is no difference in the taste.
I hope you have a fabulous weekend! And if you do make this coffee cake let me know what you think.