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Ingredients
- Cake batter:
- 8 tablespoons unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 1/4 cups (10 ounces) full fat sour cream
- 2 teaspoons vanilla extract
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Cinnamon-sugar streusel:
- 1/3 cup (75 g) granulated sugar
- 1/3 cup (80 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 3/4 cup (180 g) chopped pecans
- Cream cheese filling:
- 8 ounces cream cheese, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
Preparation
Step 1
Preheat the oven to 325°F. Lightly spray a 13x9-inch baking pan with cooking spray.
In the bowl of an electric mixer, combine the butter and sugar. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. In a separate bowl, whisk together the flour, baking leavens and salt. Add the flour mixture to the butter mixture and beat until well combined. Pour half of the batter into the prepared pan.
Combine the cinnamon streusel topping ingredients in a small bowl. Scatter half of the topping over the batter.
Mix together the cream cheese filling ingredients in a medium bowl using an electric mixer. Pour the mixture over the cinnamon-sugar mixture in the pan. Smooth evenly with an offset spatula.
Dollop the remaining cake batter over the cream cheese mixture and spread evenly; cover with remaining cinnamon-sugar mixture.
Bake the cake for 40 minutes, or until a toothpick tester comes out clean. Let the cake cool in the pan on a wire rack. Slice into squares and display on a serving platter.