Cream Cheese Cinnamon Coffee Cake

Well Stoops [another name for my friends], it’s been a year! We’ve been doing ridiculous, crazy, fun, adventurey & un-adventurey things together for a while and it keeps on getting better. Thanks guys for being my SF family!

Enough with the gushy, this was my Easter :– Ben (a talented Industrial designer/cook) came over to cook fresh dariy-less frittata, salad & dumplings with roasted chicken (uhh, he even cut the heads off in my very un-butcher-eque kitchen). YIKES! YUM!
– I made Cream Cheese Cinnamon Coffee Cake that turned out much yummier than I expected…like, much yummier. It was gone quick, though that might have been because everyone was hungry whilst sipping mimosas and waiting for Ben to finish cooking.
– Chloe as the Easter Bunny : lil cups of jelly beans and chocolate and vibrant grass! For all! We probably should have hid them in Golden Gate Park, but that might have resulted in the homeless nomads joining in…hmm.
– Josh + others as deliverers of scrumptious mimosas of orange and pomegranate juices.
– Friends helping + learning how to cook dumplings.
– Guests from Ireland…but they left only a little bit after brunch, so sad. COME BACK!

So overall, Easter was a blast. I was a little sick for it, but NBD, I got to eat delicious things and had an enthusiastic group of people helping cook and clean. Can’t complain there! As for Easter itself, the holiday, well that was good too. I still missed being home, but only a little bit. I had a long week at GDC (Skrillex VIP party! what?) and it was nice to unwind in our clean apartment with people who rock and food that rocked my tastebuds almost as hard a Skrillex rocked my eardrums, but no, really, that’s not even possible, so never mind.

recipe below!

Cream Cheese Cinnamon Coffee Cake


13 x 9 cake pan, greased.

2  8 oz. packages cream cheese, room temp.
½ cup sugar
1 tsp vanilla extract
1 tsp vanilla bean extract
1 large egg

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream

1/4 cup sugar
1/2 cup brown sugar
3/4 cup flour
9-10 tablespoons butter, chilled (more butter never hurts!)
1 heaping tablespoon cinnamon

OVEN TIME : grease that pan & preheat your baking machine to 350 degrees.
CHEESECAKE FILLING : With a sexy kitchen aid mixer (or what have you), mix the cream cheese, sugar, egg and vanilla on medium low. Stop at creamy.
DRY INGREDIENTS : Evenly mix the flour, baking powder, baking soda and salt.
CREAM IT FOR THE CAKE: Clean that sexy kitchen aid mixer and then beat the butter and sugar with it.
EGGYS : Add eggs one at a time on medium low speed. + the vanilla extract.
ALTERNATE : Pour in a wee-bit of flour, a wee bit of sour cream, more flour, more sour cream, more flour. end.
SPREAD : Half of the batter into the greased pan.
DROP : the cream cheese mixture in blobs evenly over the pan.
POUR : the rest of the cake batter over it.
KNIFE : take a knife and run it through the two mixtures, swirl it, combine it to make a pretty pattern.
TOP IT : Sugar, flour, chilled butter, cinnamon : dump it in a bowl and use a pastry cutter (or your hands) to create crumbles. It’s important that all of the dry ingredients stick to the chunks of butter. That’s what makes that yummy crumby texture on top.
BAKE IT : for about 40 minutes or a few more. Test it. Your tester should come out clean and gloopy-free.

Cheers to the original recipe that I altered a wee bit!

A Buttery Affair

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