Cream Cheese Coffee Cake

I’ve made a few coffee cakes in my day, but when I’m having company over for breakfast or brunch, this is the coffee cake I choose every time. You can lighten this up a little if you use margarine, light cream cheese, and 2% milk, however I think it is best using all of the ingredients listed below. Maybe instead of modifying, just cut smaller pieces:)

Here are the ingredients you’ll need:

• 1/2 cup of unsalted butter
• 8 oz. package of cream cheese
• 1 1/4 cup sugar
• 2 large eggs
• 1 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups flour
• 1/2 cup whole milk

For the topping you will need:

• 1/2 cup brown sugar
• 1/2 cup flower
• 1 tsp cinnamon
• 1/4 cup unsalted butter
• 1 cup chopped pecans

For the COFFEE CAKE:

• With a mixer, blend the butter with the cream cheese until they are mixed together.
• Add the sugar and beat until the mixture is fluffy.
• Blend in the egg, baking powder, vanilla, soda, and salt.
• Mix in half of the flour, then add and blend in the milk.
• Blend in the remaining flour until well blended.

For the TOPPING:
Combine all of the topping ingredients except the pecans. Cut in the butter until the particles are fine. Note, I use chilled butter as it cuts into the dry ingredients better.

PUTTING IT TOGETHER:

• Preheat the oven to 350 degrees F.
• Grease a 9″x13″ baking pan. I used a glass dish, but any pan will work.
• Spread 1/2 of the batter in the bottom of the baking pan.
• Sprinkle 1/2 of the topping mixture over the batter.
• Next spread the remaining batter and sprinkle with the rest of the topping.
• Add the pecans on last, sprinkling over the entire coffee cake.

Bake for 40-45 minutes or until a toothpick inserted in the cake comes out clean.

Serve warm and enjoy!