Okay, I have a kick a** coffee cake recipe, I'm just gonna come straight out and say it. : P I sold this to a local art gallery/cafe and it got eaten up, everytime, no exceptions. Actually, I'm not 100% sure if it ever made it to the pastry shelf or if the employees scarfed it down everytime before it ever had a chance. Anyway, without a doubt it is good, really good, and such a versatile cake, you can initially add/alter this in any way you'd like with whatever fruit, nut, or extract your in the mood for. So, try it, it's a keeper.
1/4 cup sugar (brown sugar works great or 1/2 of each)
1/2 cup flour
1/4 cup butter (semi-soft)
1/4 cup chopped pecans
Preheat your oven to 350 degrees.
Cream the butter and sugar in a medium sized bowl fitted with a paddle attachment for 3-4 minutes.
Add the eggs & sour cream and beat for another 3 minutes.
Sift together in a seperate bowl: flour, baking powder, salt, and spices & add to creamed mixture, mix on low just until combined.
Spread 1/2 of the batter into the bottom of a greased spring form pan.
In another bowl, mix cream cheese with the egg yolk for 1 minute, add sugar and vanilla and mix to combine. ( I like to mix this long enough to make it a bit lighter in consistency, more like a whip, that way it is easier to spread over the coffeecake mixture.)
Spread filling mix over coffeecake mix. Spoon remaining 1/2 of coffee cake mixture over top, be careful not to disrupt the filling mixture as much as possible.
Make the stresual topping by combining all ingredients and using a pastry cutter or fork to cut the butter into the topping mixture until it resembles crumbles. Sprinkle over top.
Bake for 50-55 minutes. Let cool on a wire rack until almost room temperature before removing springform. Enjoy!