Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

February 29, 2012

Cream Cheese and Brown Sugar Coffee Cake

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This is a very versatile recipe and if it weren't for my picky kids I would have included pecans.  So, that would be my first change.  This is a very large and thick coffee cake.  If it is cut into serving sizes, wrapped in plastic wrap and frozen it would be available for quick breakfasts.

Cream Cheese and Brown Sugar Coffee Cake
(printer friendly version)


1/2 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon

Cream Cheese Filling:

8 oz cream cheese
1 egg
1/2 cup sugar
1 tablespoon flour
1 tablespoon lemon juice

Brown Sugar Filling:

1 1/2 cup all-purpose flour
1 cup dark brown sugar
1  teaspoon ground cinnamon
12 tablespoons butter, melted

To make the cake combine the sugar, oil, eggs, vanilla and buttermilk in mixer.  In small bowl combine the dry ingredients - flour, baking powder and soda, and cinnamon.  Pour this into a greased 9x13 inch pan.  Mix the cream cheese ingredients thoroughly, in mixer.  Pour over cake batter.  Melt butter in small bowl and stir in flour, sugar and cinnamon.  Drop in dollops over cake batter and brown sugar filling.  Use a butter knife to swirl these three layers.  Bake at 350F for 35-40 minutes, or until the middle has set.

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