Streusel Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 125g butter, softened
• 1 1/4 cups caster sugar
• 2 x 55g eggs, lightly beaten
• 1 teaspoon vanilla essence
• 2 cups self raising flour
• 1/4 cup milk
• Streusal filling
• 2/3 cup light brown sugar
• 2/3 cup plain flour, sifted
• 1 teaspoon cinnamon
• 60g butter, softened

1. Beat Philly* and butter until soft, beat in sugar, eggs and vanilla essence.
2. Stir in flour and milk.
3. Place half the mixture in a 22cm fluted mould.
4. Sprinkle with the blended streusal filling mixture and top with remaining cake mixture.
5. Bake at 180C for 50 - 60 minutes, until cake is cooked.

philadelphia cream cheese, butter, caster sugar, eggs, vanilla essence, flour, milk, filling, light brown sugar, flour, cinnamon, butter

Taken from www.kraftrecipes.com/recipes/streusel-cake-103108.aspx (may not work)