Spanish Nudge Crumb Coffee Cake
Bake 350 for 45-55 minutes.
Crumb topping:
2 sticks unsalted butter – softened
2 cups flour
¾ cup brown sugar
1 cup sugar
2 teaspoons ground cinnamon
2 teaspoons Knipprath Spanish Nudge port
Cream butter with sugar and brown sugar. Add remaining ingredients and mix well. Set aside.
Cake:
1 stick unsalted butter – softened
1 8oz package cream cheese – softened
1 ¼ cups sugar
2 eggs – room temperature
1 teaspoon Knipprath Spanish Nudge port
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/8 cup (1 oz or 2 tablespoons) milk
1/8 cup (1 oz or 2 tablespoons) Knipprath Spanish Nudge port
Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan, set aside. Cream together butter, sugar and cream cheese. Add eggs and 1 tsp Knipprath Spanish Nudge; mix until creamy scraping bowl occasionally. Mix dry ingredients together in separate bowl, add to butter mixture. Mix well. Add milk and 1 oz Knipprath Spanish Nudge, mix well scraping bowl occasionally. Batter will be thick. Spread batter evenly in prepared pan. Cover cake batter with crumbs.
Bake 350 degrees for 45-55 minutes or until a knife comes clean. If desired sprinkle with powdered sugar once completely cooled
