Cream-cheese filled Coffee cake
CREAM CHEESE FILLING
1/3 less-fat cream cheese
CREAM CHEESE ICING
cream cheese @ rm. temp.
pure vanilla extract
water,plus extra,as needed
1preheat oven to 375 degrees
2Grease a 9-inch. bundt cake pan with butter and sprinkle with flour,shake off any excess.
3In med. bowl,whisk together flour,baking soda,baking powder,cinnamon,set aside
4In mixer bowl,cream together butter & sugar, beat til creamy.
5add eggs,one at a time,beating well after each addition
6Beat in yogurt & vanilla and continue to mix until thoroughly combined.
7keep mixer on low,slowly + flour mixture & continue to mix til well incorporated.
8Pour half of the cake batter into the prepared cake pan & using an offset spatula,spread the batter evenly & smooth it out.set aside.
9prepare the cream cheese filling by combining all ingredients in your mixer bowl,beat til smooth & thoroughly combined
10Drop the filling by spoonfuls over the cake batter
11top with remaing batter,& using an offset spatula, spread the batter evenly & smooth it out.
12Bake for 40 to 45 mins. or until a toothpick inserted in the center comes out clean
13while cake is in the oven,prepare icing
14in mixing bowl, combine the powdered sugar,heavy cream,cream cheese,water,& vanilla,beat til smooth,adding more water if needed,until the icing is spreadable.
15spread icing over cake and allow to set for 20 mins. add pecans on top of cake. slice & serve