Servings: 12 people
Calories: 320kcal
Cost: $15.00
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9x13 inch baking pan
- Electric mixer
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon baking powder
- 1 cup sour cream or buttermilk
- 2 teaspoons vanilla extract
- 8 oz cream cheese, at room temperature
- 1 egg for cream cheese filling
- 0.5 cup brown sugar, for streusel
- 1 teaspoon cinnamon for streusel
- 0.5 cup cold butter for streusel
Instructions
- Prepare the cream cheese filling by beating softened cream cheese with sugar until smooth.
- Add one egg and vanilla extract to the cream cheese mixture and set aside.
- Cream together butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- In separate bowls, mix dry ingredients (flour and baking powder).
- Gradually add dry ingredients to the butter mixture, alternating with sour cream.
- Spread half the cake batter in a greased pan.
- Drop spoonfuls of the cream cheese mixture over the batter.
- Top with the remaining cake batter and swirl gently with a knife.
- Prepare the streusel by mixing flour, brown sugar, cinnamon, and cold butter until clumpy.
- Sprinkle streusel over the top of the cake batter.
- Bake in a preheated oven until golden and set.
- Allow to cool for at least 20 minutes before slicing.
Notes
For a quick version, consider using a cake mix and replace water with sour cream for richness. Allow leftovers to cool completely before storing in the refrigerator for up to five days. This cake tastes even better the next day, as the flavors meld beautifully. Don’t be afraid to experiment with flavors by adding fruits like blueberries, apples, or cherries!
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 24g | Vitamin A: 8IU | Calcium: 6mg | Iron: 5mg
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