Breakfast Cream Cheese Snack Cake

"GREAT with coffee! This snack cake has a smooth, flavorful texture. A wonderful item to have with fruit at breakfast or your morning break. Has a special cinnamon topping. Additions of 1/2 cup of blueberries or mini chocolate chips may be used. Quick to prepare!"
 
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photo by Chef on the coast photo by Chef on the coast
photo by Chef on the coast
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
40mins
Ingredients:
14
Serves:
9
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ingredients

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directions

  • In a medium mixing bowl, cream butter with cream cheese. Stir in beaten eggs, sugar and vanilla.
  • Add flour, baking powder, baking soda and salt. Lightly mix in milk without beating or overstirring mixture.
  • Pour into a 9 x 9 inch baking pan which has been greased.
  • TOPPING: Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of cake.
  • Bake in a 350 degree oven for 30 minutes. Cool and cut into squares.
  • Enjoy!

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Reviews

  1. Mmmm, this is such a creamy and custardy cake! I really luved the combination of vanilla in the dough and cinnamon in the topping. They match really well! The cake was easy to prepare, but mine took considerably longer to bake than stated (about 1 hour in total). I dont know if thats cause I used a different pan (heart shaped), but as I had the time to wait, this was ok. I decreased the sugar in the dough to 1/4 cup and in the topping as well, but thats just personal preference. The streusel topping was crunchy and tasty, but I had to add more flour to it, cause otherwise it would have been too buttery for my liking. Other than that I followed the recipe as written and it turned out so nice! Thanks so much for sharing this great cake recipe with us, SC! Ill surely make it again maybe adding in some fresh berries or cherries for a summery variation. This would be a wonderful birthday cake also! Made and reviewed for the Australian Tag Game July 09.
     
  2. I added 1/2c pure maple syrup and subbed out the milk for sour cream....
     
  3. Really great.made it for the kids they loved it . will be making it again.
     
  4. This recipe is a definite keeper! I made this in a 9x13 pan and am glad I did! It went really fast and not until the pan had about 1/3 left - did I remember to take a picture. :) All the family loved it as well as out of town company. Made for the October 2009 Aussie/NZ recipe swap.
     
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Tweaks

  1. Everything came out perfect using the above recipe however I also had to bake it for 60 minutes.
     

RECIPE SUBMITTED BY

<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
 
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