On a day like today one needs a little something to bring a smile to one’s face. We spent 2 hours at the Endodontist’s office for a root canal…ouch! Ali had been having pain in the tooth for almost 2 weeks, of course she wanted to see if the pain would go away without going to the dentist! What are the chances of that happening??? ZERO! She called our dentist Dr. McKellar in Ogden…he’s amazing! Thank goodness, he could take her in that afternoon. When she got to the dentist he confirmed that she did need a root canal, and that the endodontist could take care of it this morning!
After we decided that something yummy was necessary to chase all those nightmares away! Enough said…this Cream Cheese Coffee Cake is soooooooooo yummy! Unfortunately for me (diet bound) I only got 1 tsp of a taste and it was worth it!
1 cup butter (no substitutes)
1 cup white sugar
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 (8 oz) packages cream cheese, softened
1 egg yolk
1 cup white sugar
1 teaspoon vanilla
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 an 11 x 7-inch. Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream, 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, and 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 60-65 minutes or until middle feels set and not jiggly.