Ingredients
- CAKE:
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon each: ground nutmeg, ginger, cinnamon, allspice
- ........................................
- CREAM CHEESE FILLING:
- 1 (8-oz) package cream cheese
- 1 egg yolk
- 1 cup sugar
- 1 teaspoon vanilla
- ......................................
- STREUSEL TOPPING:
- 1/4 cup of brown sugar
- 1/2 cup flour
- 1/4 cup butter (semi-soft)
- 1 Tablespoon cinnamon
- 1/2 cup chopped pecans
Preparation
Step 1
CAKE:
Preheat your oven to 350 degrees.
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.
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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.
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STREUSEL TOPPING:
Combine all ingredients, using your fingers 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.
NOTE: I used a 6 inch spring form pan. You can use a different size pan you are just going to have a much thinner coffee cake in the end.