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Coffee Cake With A Crumble Topping**

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Coffee Cake With A Crumble Topping** 0 Picture

Ingredients

  • THE CRUMB TOPPING:
  • 1/4 cup Land O’ Lakes unsalted butter, softened and cut into small pieces
  • 1/3 cup Gold Medal all-purpose flour
  • 1/2 cup packed Domino light brown sugar
  • 1 teaspoon ground McCormick cinnamon
  • 1/4 cup chopped pecans
  • pinch salt
  • FOR THE CREAM CHEESE SWIRL:
  • 4 ounces Philadelphia cream cheese, softened
  • 1/4 cup packed Domino light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans
  • FOR THE CAKE:
  • 3 cups Gold Medal all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Land O’ Lakes unsalted butter, softened
  • 1 cup Domino granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/4 cups Daisy sour cream

Details

Preparation

Step 1

MAKE THE CRUMB TOPPING:

Combine all the crumb ingredients in a small bowl.
Mix with a fork until the mixture resembles crumbs.

TO MAKE THE CREAM CHEESE SWIRL:

Beat the cream cheese and brown sugar until fluffy.
Mix in the vanilla and cinnamon. Stir in the pecans.

TO MAKE THE CAKE:

Preheat oven to 350°F. Grease a 9” x 13” x 2″ baking pan.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.

Gradually add the flour mixture, mixing just until combined. Stir in the sour cream and mix just until combined.

Transfer the batter to the prepared pan. Top the batter with spoonfuls of the cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle the crumb mixture evenly over the top of the cake.

Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean

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