Buttery Cream Cheese Coffee Cake

To be perfectly honest, I didn't have too much success with this one. Well...it looks like I did but I wasn't all that pleased with the results.

Not a great way to begin a new post for a new dish, is it? Then again, part of the idea with this blog is to post the dishes I make and talk a little about it. Truthfully, if it's rubbish I wouldn't bother posting, but I feel like this cake has potential.

The pictures on the original post where I got the recipe from made my mouth water. I was looking for something new to bake and so decided to try this one. I really wanted to like it, but I just didn't. It feels like it's missing something but I can't put my finger on it.

If you want to give it a whirl, here it is...

BUTTERY CREAM CHEESE COFFEE CAKE

INGREDIENTS:

CAKE

1 cup butter (no substitutes)
1 cup caster sugar (I used granulated)
2 eggs
1/4 cup sour cream 
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

FILLING

2 (8 oz) packages cream cheese, softened
1 egg yolk
1 cup granulated sugar
1 teaspoon vanilla

TOPPING

1/3 cup light brown sugar
1/3 cup flour
1/4 cup butter

DIRECTIONS:

Set oven to 350F with oven rack set to second-lowest position. Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). 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, 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 50-55 minutes or until middle feels set and not jiggly.

PERSONAL NOTES:

Suggestion: ADD 1 tsp cinnamon for the topping. I really felt the topping should have had that flavor running through it. What kind of coffee cake doesn't have cinnamon in a crumb topping? Right? Oh... I increased the amount of light brown sugar and decreased the flour in the topping. The consistency needed to be better. That ought to do it.

You know, given the changes I suggested, I might be willing to give this one another try... hmmm...