Preheat oven to 350 degrees. Spray a 13 x 9 cake pan with non-stick cooking spray.
For the Filling:
2 – 8 ounce packages of cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla
1 large egg
In a medium bowl mix together with an electric mixer the cream cheese, sugar, egg, and vanilla on medium-low speed until creamy. Set aside.
For the cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
In a large bowl cream together butter and sugar. Add eggs one at a time. Add vanilla. Slowly pour in flour mixture alternating with sour cream until all is combined.
Spread half of the batter into the prepared cake pan . Spread the cream cheese filling evenly on top of the batter. Top with the remaining cake batter and smooth with a spatula.
For the crumble topping:
1/4 cup white sugar
1/4 cup all-purpose flour
3 tablespoons butter, chilled and cubed
Add sugar, flour and chilled butter in a small bowl. Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the topping on the top layer of the cake batter.
Bake for 40 – 45 minutes until a tooth pick inserted in the center comes out clean. Cool on a rack.
Serves 16 – 20
Avenue Hotel Bed and Breakfast