Typically coffee cakes are dry and I don't like that! It is not as if you are going to pick up your square of coffee cake and dunk it in your coffee, so why choke on it if you don't have to. I made a coffee cake this morning that has cream cheese and butter in it-so it is extremely low fat-HA! So here is the recipe:
Combine 1-8 oz pkg of softened cream cheese with 1 stick of softened butter. Then add 1 cup of white sugar and mix well. Add 2 large eggs and 1 tsp vanilla. Mix well and then add 1 tsp. baking powder, 1/4 tsp salt and 1/2 tsp baking soda and mix well. Then add 1 cup of all purpose flour and mix, add 1/4 cup buttermilk and then another 3/4 cup of flour. I then put half of the batter in a 8 x 11 pan that is sprayed with cooking spray. I sliced some thin pieces of butter and laid them on top. Sprinkle with cinnamon sugar and then gently spread the rest of the batter on top. For the streusel topping combine:
1/4 cup flour, 1/4 cup butter, 1/3 cup packed brown sugar, 1/2 cup chopped pecans if desired and 1/2-3/4 tsp cinnamon. Use a fork or pastry blender to mix until it resembles coarse crumbs. Spread on top and bake at 350 for roughly 30 minutes. I covered the top of mine with foil after about 20 minutes so it wouldn't get too brown while the middle was still cooking. Cook until cake tester or toothpick comes out clean. Don't overbake or it will become more dry!
I was out of pecans so mine does not have nuts this time. It is quite tasty and not dry. It went down nicely with a good cup of coffee this morning!