Cinnamon Cream Cheese Streusel Coffee Cake

Ingredients:

1 cup butter

1 cup sugar

2 eggs

1/4 cup sour cream

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. each: ground nutmeg, ginger, cinnamon, allspice

Filling:

1 (8oz) package cream cheese

1 egg yolk

1 cup sugar

1 tsp. vanilla

Streusel Topping:

1/4 cup of  brown sugar

1/2 cup flour

1/4 cup butter (semi-soft)

1Tablespoon  cinnamon

1/2 cup chopped pecans

Directions

Preheat your oven to 350 degrees. Prepare a 9 inch Spring Form Pan with the bottom greased and floured. 

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.

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. 

Stresuel topping :

Combine all ingredients, using your fingers, pastry blender 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.

NOTES: Full disclosure. For the purpose of this blog post I used a 6 inch spring form pan and 2 3 inch spring form pans.  I made the recipe that way because I like smaller cakes and pies, etc. The actual recipe is for a 9 inch pan. I have made it several times in all of these pans  and the 9 inch comes out a little thinner, but obviously there is no difference in the taste.