I know that I talk all the time about how amazing the staff at my school is, and this is going to be another one of those posts. It never ceases to amaze me how supportive and understanding everyone I work with is, and this was confirmed when I was sick last month.
Not only did my friend and coworker (and other Spanish teacher) spend endless time writing plans for me, but the administrators and
secretaries administrative assistants were extremely helpful in keeping the rest of the staff updated with what was going on. In addition to that, these wonderful women have helped me out in countless ways over the years, and I thought it necessary to show my appreciation.
When Administrative Assistant Day rolled around, a group of staff put together some money and bought our amazing assistants a gift… but that wasn’t enough for me! Coming up with spare cash was a challenge, but coming up with a delicious breakfast baked good for them wasn’t difficult at all!
There’s nothing like a good coffee cake with a big mug of coffee to make a day special, so coffee cake it was! I ran into a problem though: most coffee cake recipes I’ve found or made called for a bundt pan, which I do not own. So I turned to my Facebook friends for some help, and then decided to just invent something. If it worked, great. If not, whatever.
What I came up with was what one could call “killer.”
Really. This isn’t at all healthy. In the least. At all. I had a bite to make sure it didn’t suck, but I’m going with staff reactions for this one. I put the cake in the office at 7:45. By 8:30 there were 3 pieces left.
Cinnamon Cream Cheese Coffee Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (16 slices)
- 1 stick butter, softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 8 ounces sour cream
- 1 Tablespoon cinnamon
- 1 1/2 teaspoons vanilla extract
- 2 cups white flour
- 16 ounces (2 packages) cream cheese, softened
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 1 stick butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup flour
Pre-heat the oven to 350*F
Beat together the butter and sugars until creamy. Add the vanilla and beat again another minute.
In a separate bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt.
Add the eggs one at a time, beating well between each addition.
Add the sour cream to the butter mixture and beat until light and fluffy.
Mix the flour in one cup at a time, mixing gently between each addition.
Allow the batter to sit for about 10 minutes.
Beat together the cream cheese, eggs, sugar, and vanilla until creamy. Set aside.
Using your fingers, mix together the butter, sugars, and flour until a fine crumb forms. Set aside.
Grease a 9×14 baking pan and spread the batter in the bottom of the pan. Gently pour the filling on top, then top with the streusel.
Bake at 350*F until a tester comes out clean, about 40 minutes.
Allow to cool completely, then cut into 16 squares.
The only thing I might do differently next time would be to bake smaller, individual-sized (even cupcake-sized) coffee cakes instead. I made one small one for Adam because coffee cake is among his favorite things in the world, and it was done in less than 20 minutes. When something smells this good baking, waiting 40 minutes just isn’t easy!