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Thursday, April 4, 2013

Cream Cheese Coffee Cake

How was your Passover? Mine was great! Filled with lots of family and endless upon endless amounts of time cooking in the kitchen. It was just one big food fest and on top of that lots of catering. So how do I celebrate the end of the cooking marathon?
By cooking!
Nothing is more relaxing and enjoyable to me then cooking just for the fun of it with no pressure on me if what I make turns out to be a disaster. The end of Passover also means my favorite culinary holiday is on the horizon- Shavuot! So stay tuned for lots of dairy recipes coming your way. And here is the first one. I'm not one of those people who can't stand Matzah and need some real bread once Passover ends. I am still happily crunching on my Matzah and looks like I will be for some time considering the almost 20 pounds of it I have left.  But what I have missed is some good cake with my morning coffee and with that in mind I set out to make this cake which is a delicious cross between cheese cake and coffee cake- two of my breakfast cake faves. Here, a ribbon of cheesecake mixture runs through two layers of buttery coffee cake and is topped with a cinnamon-y streusel- and let me tell you, PRAISED BE THE LORD it is good!! Enjoy!


For the Cake:
1 stick of butter, softened (1/2 cup or 115grams)
1 cup of sugar
4 eggs
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2  tsp vanilla
1 cup sour cream

Sift the flour, baking powder, baking soda and salt together and set aside. Cream the sugar and butter in a bowl. Add the eggs one at a time and then add the vanilla. Mix the flour mixture and sour cream into the butter alternating between the two and ending with the flour. Set aside.

For the filling-
450 grams (16oz) cream cheese
1/2 cup plus 2 Tbl sugar
1 tsp vanilla
1 egg

Mix all together with a mixer until combined.

For the Streusel:
1/2 cup sugar
1/2 cup flour
1 1/2 tsp cinnamon
1/4 cup butter, cubed

Mix the sugar, flour and cinnamon together and then cut in the butter with your hands until small crumbs form.

Preheat your oven to 350 and Grease a 9x13 inch pan . Put half the cake batter in the pan and smooth it out over the bottom. The mixture will be thick . Spread the filling over and then top with the rest of the batter as best as you can. it is ok if some filling peeks out. Top with the streusel and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.



7 comments:

  1. did you use gevina levana or american cream cheese? what percent?

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  2. I used 30% Israeli cream cheese but you can certainly use American Cream cheese or I think it would even work with like a 9% gevina levana. Enjoy!

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  3. Whats sour cream in israel? thanks

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  4. shamenet chamutza- I buy the tenuva brand 15%.

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  5. This comment has been removed by the author.

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  6. I LOVE this recipe! Do you think it would freeze well?

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  7. I do think it would freeze well. Enjoy!

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