Cream Cheese Coffee Cake

In honor of Mother's Day, and because I don't want to lose the recipe again, I'm putting up the recipe for a family favorite, and my grandmother's all-time-favorite dessert--at breakfast, lunch, dinner, or in between. This cream cheese coffee cake really is amazing, if only you can get the layer of dough to spread out on top of the cream cheese. But don't take my word for it; try making it yourself. And after you've given up, then get someone close to you with more patience to pick up the baton, and stick around for the results...

First, the filling:

• 1 lb. cream cheese, softened (Yes, that's "lb." as in "pound". But you're gonna share, right?)
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs

Mix these ingredients well & set aside. ("Aside" can be a refrigerator overnight, if you want to get ahead of the game)

Next, prepare the streusel topping ingredients: (Where does "streusel" come from btw? I suppose I should google it, but then again I'm kind of glad to leave in the realm of the vague...)

• 1/4 cup sugar
• 3 tbsp. butter
• 1/4 cup flour (ooh, look, something healthy!)

Mix these well and set them aside (for novices like me: don't set them aside in the same bowl you're using to set aside the filling). Add a handful of oatmeal, and a little cinnamon, too, if you like. How much? "A little," says Gran. Just try it.

Next, prepare the cake ingredients:

• 3 cups flour
• 1 tsp. baking soda
• 2 eggs (yup, that's two more eggs)
• 1 cup sour cream (mmmm)
• 1 tsp. baking powder (still can't keep straight in my head what the difference is between baking soda and baking powder, but apparently they're different ;)
• 1/2 cup butter (that's a full stick, folks)
• 1 tsp. vanilla
• 1 cup sugar

Start preheating your oven to 350 degrees.

Sift the dry ingredients together in a big mixing bowl (but notice that sugar is not considered a "dry ingredient" just yet). Cream the sugar, butter and eggs together separately ("cream" basically means "mix", as far as I can tell). Add the sour cream and vanilla and mix well. Then add this concoction to the dry ingredients and mix (slowly at first, or you're going to have a flourstorm on your hands).

Pour half of the cake batter into a greased and floured 9" X 13" baking pan. Pour in the filling, then the remainder of the cake batter (it will be very hard to spread. Two basic strategies on this--one: put a little more flour on the remaining half of batter and try to roll it out with a rolling pin or by (very dry and flour-coated) hand, and make a shape that approximates the shape of the bottom half, and lay it on top over the filling; two: assuming that the previous option ended in total disaster, try breaking up the cake batter into little bits and dropping the little bits over different parts of the filling. Then try spreading out each piece. Don't worry that you can't cover the whole thing without submerging the dough into the cream cheese mix and making a total mess. That's part of the fun, and, in the end, an uneven top bakes great, with all kinds of crunchy nooks and crannies for your later eating pleasure).

Whew. Then sprinkle with streusel topping.

Bake at 350 deg. for 45 min and...  voilà!! It's munching time. And don't wait...this one is good warm, while the inside is soft and the topping crunchy...