Butterscotch Coffee Cake - cooking recipe

Ingredients

1 (12 ounce) package butterscotch chips
2 (3 ounce) packages cream cheese, softened
2 tablespoons milk or 2 tablespoons half-and-half cream
3 cups flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup cold butter (no substitutions)
2 eggs, slightly beaten
1 cup buttermilk
1 teaspoon vanilla
CRUMB TOPPING
1/2 cup flour
1/2 cup white sugar or 1/2 cup brown sugar
1/4 cup butter (no substitutions)
1/2 cup chopped pecans

Preparation

Set oven to 350 degrees F.
Grease a 13\" x 9\" baking pan.
In the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips).
In a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside.
Combine flour, sugar, baking soda and baking powder.
Cut in cold butter, until mixture resembles fine crumbs.
In another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten.
In prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan.
Spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping.
Bake for 40-45 minutes.
To make the topping: combine the flour and sugar; cut in butter until mixture resembles fine crumbs, stir in pecans; sprinkle over top of cake before baking.