Prep 20 mins
Cook 45 mins
This coffeecake is well worth the time it takes to make it. This is by far my most requested recipe. It is hard to just eat one piece. Enjoy!
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 (8 ounce) packages cream cheese
- 1⁄2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1⁄4 cup sugar
- 1⁄2 cup flour
- 4 tablespoons butter
- Batter: Cream butter and sugar; add eggs and beat well. Mix flour, baking powder and salt. Gradually add to creamed mixture. Batter will be thick; set aside.
- Filling: Cream all ingredients for the filling together and set aside.
- Topping: Combine sugar and flour; cut in butter until crumbly and set aside.
- To assemble: Spread half of the batter in bottom of greased and floured 9 x 13 inch pan. Batter is thick so it doesn't have to cover the entire bottom of pan, just spread around the best you can. Spread filling over batter. Spoon remaining batter on top and sprinkle with topping. Bake at 350 degrees (325 degrees for glass)for 45 minute Cut into squares and serve warm or cool. Keep refrigerated.
Made this to bring to church this morning and people were crazy about it! I live in Denver (5280' above sea level), which can sometimes be a struggle to have baked recipes to turn out well. The only thing I did was bake it about 10 minutes longer (until golden on the top and tested done with a toothpick). Excellent recipe!
Goodness, gracious sakes... this came out wonderful! I halved the recipe but used a full egg in the filling. It turned out so light, tender and moist. I was a little worried about the way it was looking as I was assembling it. I worried for nothing. The batter does spread out, filling outthe pan. Thanks for posting. I'll be making this again for sure.
This is the same as #67856. I have made it many times and it is delish. The only change I make is I use one package of cream cheese instead of two. It's just enough to make it the moistest coffeecake the you have ever eaten. I make it in a 9X13 pan.