"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better."
Much better than those prepackaged store bought coffeecakes, this tasty coffeecake is sure to impress all. Perfect to serve with a Holiday Brunch or after a day of snowman building, swooshing down the slopes, or simply walking among the hills, enjoying the splendor of the season. Delightful with a cup of hot coffee, tea or hot cocoa.
Preheat oven to 350 degrees Fahrenheit
1 cup butter
2 1/4 cups flour
2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon cinnamon
1 tablespoon vanilla
2 large eggs
1 cup plus 1 tablespoon milk
Filling:
12 ounces cream cheese
3/4 cup sugar
2 medium eggs (do not use large)
2 teaspoons vanilla
1. Grease a 9X13 inch pan well with pan spray, butter or margarine
2. Beat the butter the butter, flour, sugar and baking powder until small crumbs form. Remove 3/4 plus cup of crumbs from the bowl and mix the eggs and milk thoroughly into the remaining crumbs in the bowl.
3. In another bowl, beat the filling ingredients until smooth.
4. Spread half the batter into the prepared pan. You may want to continuously dip the back of a rubber spatula into flour to help spread the batter.
5. Spread the filling all over the bottom layer, top with remaining batter and then sprinkle the remaining crumbs all over the top.
6. Bake 40-50 minutes, or until an inserted knife or toothpick comes out clean.
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This recipe is from Randi's award-winning book:
