Wednesday, January 2, 2013


The original version of this coffeecake came from my older sister's best friend in high school.  It provided more than enough to serve her family of 9 so it's a natural for parties and potlucks. I like to make it when we have overnight guests because it is incredibly moist and can be made in advance. There is no cinnamon in this which really allows the butter and brown sugar flavors to shine through.  I once baked many batches as muffins for a "Coffee & Crumbcake" teacher and staff breakfast at our children's elementary school.  They were a hit!  


½ cup butter, softened
8 oz. cream cheese, softened
¼ cups sugar
1 tsp. vanilla
½ cup milk
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup brown sugar
1 cup all-purpose flour
½ cup butter, chilled, cut into cubes


Preheat oven to 350°F.  Grease and flour jelly roll (15" x 10" x 1") pan. Beat butter, cream cheese and sugar in large mixing bowl.  Add eggs and vanilla. Add milk, flour, baking powder, baking soda and salt.  Mix thoroughly but don't overbeat. Spread batter evenly into greased jellyroll pan. Place topping ingredients into a food processor and pulse until crumbs form or mix flour and brown sugar in a bowl and cut in butter with a pastry cutter.  Bake 15-20 minutes or until cake tester inserted in middle is clean when removed.  Remove from oven onto wire rack.  May be served warm or at room temperature.  Sprinkle with powdered sugar for extra garnish.


Anonymous said...

No wonder this is called YUM cake!!!!! :)

Theresa Diulus said...

You bet!