Buttery Cream Cheese Coffee Cake

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Source: Kitchen Lab


Buttery Cream Cheese Coffee Cake

CAKE

1 cup (225g) butter (no substitutes)
1 cup caster sugar
2 eggs
1/4 cup sour cream (I used crème fraiche)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

FILLING

2 (8 oz or 250g each) packages cream cheese, softened
1 egg yolk
1 cup caster sugar
1 teaspoon vanilla

TOPPING

1/4 cup light brown sugar
1/2 cup flour
1/4 cup butter


Set oven to 350F (175C) with oven rack set to second-lowest position. Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream or crème fraiche; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt.Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan. In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture. Mix all topping ingredients, pinching together with fingers until the consistency is like crumbs, and sprinkle over the top. Bake for about 50-55 minutes or until middle feels set and not jiggly.