Ingredients:
1 cup white sugar
½ cup butter
(1) egg
1 cup sour cream
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
For the Filling:
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
(1) egg
For the Topping:
½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter
Directions:
Preheat oven at about 175 degrees C (350 degrees F). Grease a baking dish measuring 9×13 inches.
In a mixer, beat a cup of white sugar, 1/2 cup of butter, and an egg until smooth. Stir in sour cream and vanilla; blend well. For a sticky batter, stir for 3 cups of flour, baking soda, and baking powder until the mixture enters. Spread half of the dough uniformly into the baking dish.
Beat the cream cheese, 1/2 cup white sugar, and an egg until smooth in another bowl. Spoon mixture over the mixture into a baking dish. Drop half the remaining dough over cream cheese mixture by spoonfuls.
In the preheated oven, bake it for about 45 minutes until a toothpick inserted in the center comes out clean.
Tip:
This recipe yields a deliciously juicy, tender crumb that remains soft for days. Be sure to store this in an airtight bag at room temperature. While I haven’t frozen this coffee cake myself, I don’t see any reason why it wouldn’t do well in the freezer (don’t refrigerate it, or it’ll dry out).
Nutrition Facts:
Per Serving: 575 calories; 371 mg sodium; 60.1 g carbohydrates; 8.6 g protein; 34.3 g total fat; 114 mg cholesterol.
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