Hi! I love coffee cake. I love crumb toppings. I love cream cheese fillings! This cake has all of these things. Don’t make it if you’re not feeding an army though, because it’s huge. I took the cake part from this recipe, and the crumb topping from my all time favorite coffee cake, recipe here. 

Cream Cheese Coffee Cake

2 1/4 c flour mix
a heaping tsp of baking powder
a heaping tsp of baking soda
10 T softened butter
1 c plus 5 T sugar
zest and juice of a lemon
4 eggs
5 tsp vanilla
1 1/4 c sour cream
8 oz softened cream cheese

topping:

8 T melted butter (still warm)
1/3 c white sugar
1/3 c brown sugar
3/4 t cinnamon
a pinch of salt
1 3/4 c rice flour mix

Preheat oven to 350 degrees and grease a tube pan. Make the topping by combining the butter, sugars, cinnamon and salt together, then stir in the flour mix. Set aside to harden while you make the cake.

Mix flour, sugar, baking powder, baking soda and salt together in a bowl. Beat butter with 1 c sugar and lemon zest until light and fluffy. Add eggs one at a time, followed by vanilla. Reduce speed to low and add flour, alternating with sour cream. Set aside 1 cup of batter. Spoon the rest of the batter into the tube pan and set aside. Mix the cream cheese with the rest of the sugar and lemon juice until combined. Spread evenly over the batter, then top with remaining batter. Run a butter knife through the cake in a figure eight pattern, swirling the cream cheese filling into the cake (be careful not to get to close to the edge or bottom of pan). Crumble the topping over the cake, and bake 45-50 minutes until a knife comes out clean (from the cake, not the cream cheese filling). Cool in pan and serve at room temperature.