Butterscotch Cream Cheese Coffee Cake

• 1 (12 ounce) package butterscotch baking bits
• 2 (3 ounce) packages cream cheese, softened
• 2 tablespoons half-and-half or 2 tablespoons milk
• 3 cups flour
• 34 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup cold butter (no subs please)
• 2 eggs, slightly beaten
• 1 cup buttermilk
• 1 teaspoon vanilla
• 12 cup flour
• 12 cup sugar
• 14 cup cold butter (no subs please)
• 12 cup chopped pecans

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. Mix the dry CRUMB TOPPING ingredients (flour and sugar) together cut in the butter until crumbly; add in the pecans; set aside.
4. In a small saucepan over low heat, melt the butterscotch chips; stirring until smooth.
5. In a bowl, beat the cream cheese with the milk until smooth; stir in the melted baking chips; mix until blended.
6. In a large bowl, combine the flour, sugar, baking powder and baking soda.
7. Cut in the cold butter, until mixture resembles fine crumbs.
8. In a small/medium bowl,combine the eggs, buttermilk and vanilla; stir into the flour mixture with a wooden spoon, JUST until moistened.
9. Spoon half of the batter into the prepared baking dish.
10. Spoon the melted butterscotch mixture over the batter in the pan (you may swirl with a knife to marble or just leave as is, it is your choice).
11. Top with the remaining cake batter.
12. Sprinkle the topping mixture evenly over the cake batter.
13. Bake for 40-45 minutes.

baking bits, cream cheese, milk, flour, white sugar, baking soda, baking powder, cold butter, eggs, buttermilk, vanilla, flour, sugar, cold butter, pecans

Taken from www.food.com/recipe/butterscotch-cream-cheese-coffee-cake-104317 (may not work)