1/2 cup butter, softened
1 pkg (8-oz) cream cheese, softened
1 1/4 cups sugar
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
1/2 tsp almond extract
crumb topping (recipe follows)
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.
Beat butter and cream cheese together, with an electric mixer at medium speed, until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until yellow disappears.
Sift together the flour, baking powder, baking soda, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in the extracts.
Pour batter into the prepared baking pan and sprinkle the following crumb topping over the top before baking at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow to cool 20 minutes before cutting to serve.
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup coarsely chopped pecans
1/4 cup butter
In a bowl, combine the flour, sugar, and pecans. Using a pastry blender or a fork, cut in the butter until mixture resembles small peas. Sprinkle over top of the unbaked cake.
Note: This coffee cake is perfect for breakfast, brunch, or dessert.
Source: An old Southern Living recipe.