Buttery Cream Cheese Coffe Cake

IngredientsCAKE 1 cup butter (no substitutes)
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING 2 (8 ounce) packages cream cheese, softened


1 egg yolk(I just used a whole egg)
1 cup sugar
1 teaspoon vanilla
TOPPING 1/4 cup sugar(I used brown sugar)
1/2 cup flour (I used a little more than this, to help make it a little more crumbly)
1/4 cup butter (semi-soft)
Directions:Set oven to 350 degrees (oven rack set to second-lowest position). Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt.Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan.In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter). For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake. Bake for about 50-55 minutes or until middle feels set and not jiggly.Recipe courtesy of kittencal from the recipe zaar website. 

*I did not double the topping ingredients and I thought it was a good amount as is. I made the 11X7 size.