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Maple Pecan Cream Cheese Coffee Cake

Servings: 8-10
Ingredients:
For the Cake Batter:
1/2 cup (1 stick/4 oz/113g) butter or margarine
8 oz. pkg. cream cheese
1 1/4 cups granulated sugar
2 large eggs
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
2 cups all-purpose flour
1/2 to 3/4 cup milk

For Maple Topping:
1/2 cup brown sugar
1/2 all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup (1 stick/4 oz/113g) butter or margarine, softened
3 tbsp. maple syrup
1 cup coarsely chopped pecans (optional)

For Icing:
3 oz. package cream cheese, softened
1/4 cup (1/2 stick/2 oz/56g) unsalted butter, softened
1 1/2 cups confectioners' sugar
3-4 tbsp. milk
1-2 tbsp. lemon juice
1 tsp. vanilla extract

Instructions:
For The Cake:
Preheat oven to 350 degrees F/180 degrees C. Lightly grease a 10 or 11-inch springform pan or a 10 or 11-inch removable bottom cake pan. With an electric mixer on medium high speed, blend butter or margarine with cream cheese. Add sugar and beat until fluffy. Blend in eggs, baking powder, baking soda, vanilla, and salt. Mix in half the flour and then the milk. Blend in remaining flour. Set aside.

For the Maple Topping:
Combine all topping ingredients, except pecans. Cut in butter or margarine until particles are fine. Spoon the topping mixture over cake batter. Sprinkle pecans over topping. Place cake in 350 degree F oven for 40-45 minutes, or until toothpick inserted in center of cake comes out clean.

To Prepare Icing:
Place all icing ingredients in a bowl of an electric mixer (or use handmixer). Beat on medium-high speed until mixture is smooth.

Remove cake from oven to cooling rack. Release sides of spring form pan. Spoon or pour icing over top of coffee cake. Serve warm or at room temperature. Store un-eaten cake in refrigerator.

Makes 8-10 servings.

Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com
Date: July 20, 2002