The absolute BEST coffee cake recipe! You need this in your basic kitchen cookbook! You can change it up and add seasonal fruits, nuts, jellies, jams, pumpkin, spices…….
Yields 9 x 13 pan
Cake
1/2 Cup (1 stick) unslated butter, room temp
1 Cup granulated sugar
1 Large egg, room temp
1 Cup sour cream
1 Tsp vanilla extract
*1/2 Tsp almond extract, optional
3 Cups all purpose flour
1 Tsp baking soda
1 Tsp baking powder
Filling
16 oz Cream cheese, room temp
1/2 Cup granulated sugar
1 Large egg, room temp
1 Tsp vanilla
Topping
1/2 Cup nuts, chopped
1/2 Cup brown sugar
1/3 Cup all purpose flour
1/3 Cup butter
pinch of salt
Het oven to 350 degrees f.
Grease and flour or spray a 9 x 13 baking dish.
Make cake by mixing wet ingredients together, then adding the dry. Stir until it just comes together. It will be a thick dough.
Press cake dough into the bottom of prepared baking dish and set aside.
Make filling by beating together cream cheese, sugar, egg and vanilla.
Spread filling over cake.
Make topping by cutting in flour, sugar, salt and butter until it is in pea sized crumble. Mix in nuts.
Spinkle over top of filling.
Bake @ 350 degrees f for 45 minutes.
Cool 2 hours on counter, then refrigerate. Bring back up to room temp before serving.
This coffee cake is so versatile, change up the flavors by adding jams, jellies, fruits or berried to to the filling. Add some spice into the cake or extracts. Add different nuts to the top, add some spice, maybe some tubanado sugar. Dust with powdered sugar or make a glaze for the top, flavor the glaze with fresh citrus or extracts, add in some zest! Make it your own way!
Enjoy!
~J~
