Cream Cheese Coffee Cake

•  3 cups cake flour 

• 1 tablespoon baking powder

• 1 1/2 teaspoons baking soda

• 2 teaspoons kosher salt 

• 1 cup milk 

• 1/2 cup canola oil 

• 4 extra large eggs at room temperature 

• 2 teaspoons vanilla extract

• 2 sticks (16 tablespoons) unsalted butter, at room temperature 

• 3/4 cup cream cheese, at room temperature 

• 2 cups granulated sugar 

Crumble: 

• 1/2 stick (4 tablespoons) unsalted butter 

• 1 cup dark brown sugar 

• 3/4 cup flour 

• 1/2 cup old fashioned oats 

• 2 teaspoons ground cinnamon 

• 1 teaspoon kosher salt 

Preheat the oven to 350 degrees F. Butter and flour the inside of a 9” x 13” baking pan. Set aside.

Make the Batter:

In a medium mixing bowl whisk together the cake flour, baking powder, baking soda, and kosher salt. Set aside. 

In a 4 cup measuring cup whisk together the milk, oil, eggs, and vanilla extract. Set aside. 

Add the butter, cream cheese, and granulated sugar to the bowl of a standing mixer fitted with a paddle attachment. Turn the mixer to medium and beat the ingredients together for 1 minute. Turn the mixer to low, add the wet ingredients, and mix until combined then slowly mix in the dry ingredients until fully incorporated. 

Make the Crumble:

Add the ingredients to a small mixing bowl and pinch together until the mixture is crumbly. 

Pour half of the batter into the prepared baking pan. Top with half of the crumble mixture then top with the remaining batter and the remaining crumble. Bake for 40-45 minutes or until a cake tester comes out clean. Rotate the pan halfway through baking. Allow to cool before serving.