Directions

Preheat your oven to 350 degrees F. Prepare a 9 inch springform pan, grease and flour the pan or spray with cooking spray and line the bottom with parchment paper.

Make the cream cheese filling, in a small bowl, mix the cream cheese with the egg yolk for 1 minute, then add the granulated sugar and vanilla extract and mix to combine.

Make the crumble topping, combine the dark brown sugar, flour, butter, cinnamon and nuts. Use your fingers, a pastry blender or two knives to cut the butter into the dry ingredients and the mixture resembles small crumbles.

Cream the butter and sugar in an electric mixer fitted with a paddle attachment for 3-5 minutes.

Add the eggs & sour cream and beat for another 3 minutes.

In a separate, medium size bowl, sift together the flour, baking powder, salt, and spices. Add the dry ingredients to the to creamed butter mixture. Mix on low speed just until combined.

Spread half of the coffee cake batter into the bottom of the prepared pan.

Add a layer of cream cheese mixture and spread evenly over the cake batter.

Spoon the remaining cake batter over the top.

Sprinkle the crumble topping over the cake part.

Bake the cinnamon streusel coffee cake for 50-55 minutes. Let the cake cool on a wire rack. Run a sharp knife around the pan before you remove it.