Chicago Coffee Cake
Ingredients
For the cake:
1/2 cup margarine, softened
1 (8-ounce) package cream cheese, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup milk
For the topping:
1/4 cup sugar
4 tablespoons flour
4 teaspoons cinnamon
4 tablespoons margarine
Directions
Preheat the oven to 350 degrees F.
Grease and flour a 9×13-inch baking pan.
In a large bowl, cream the 1/2 cup margarine, the cream cheese, and 1 1/4 cups sugar together until light.
Beat in the eggs and vanilla. Set aside.
Sift 1 3/4 cups flour, the baking powder, and the baking soda together.
Alternate adding both the flour mixture and the milk into the cream cheese mixture, starting with 1/3 of the flour mixture and 1/2 of the milk, and repeating until all of the ingredients are just incorporated.
Pour the batter into the prepared baking pan.
Mix the remaining 1/4 cup sugar with the remaining 4 tablespoons flour, the cinnamon, and 4 tablespoons margarine until crumbly. Spread the crumbly topping mixture over the batter in the pan.
Bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Let cool completely before serving.
