Polish Cream Cheese Coffee Cake

Polish Cream Cheese Coffee Cake

40 Reviews 13 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
SAXYBONE
Recipe by  SAXYBONE

“Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch coffee cake

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
  3. Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
  4. Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Share It

Reviews (40)

Rate This Recipe
Linda (LMT)
20

Linda (LMT)

Not only was this easy to make it tastes wonderful! I appreciate the simple and uncomplicated tastes of this coffee cake. The cream cheese filling is what this cake is all about. Not too sweet but satisfying and perfect with a cup of coffee. I made half the recipe in a round deep dish pie pan and cooked for almost 40 minutes. I wish though I had taken it out 5 minutes sooner because my sides and bottom were just a smidge too done. The toothpick test for this cake is "ify" because the filling is wet and if you cook it till the toothpick comes out clean in my opinion that is just a little too long. Next time I will take it out when I feel the top set in the center, the filling should still set up fine because the heat of the cake will continue to cook it. The dough is very sticky and I found if I layed the dough in blobs and then pushed the blobs into place and into each other that worked best. Hubby gave it 5 stars too! I did add more nuts just because I like them.

OutDaShoot
19

OutDaShoot

SOOO Good ! Had trouble spreading the sticky dough. My husband gave a really good tip: spread and shape the dough between 2 sheets of wax paper. Use the wax paper to transfer the dough into baking dish, peel off the wax paper.

georgina t
18

georgina t

This coffee cake is absolutely delicious! I did however; change one ingredient. Instead of using 2 packages of cream cheese, I substituted one package of the equal amt. of ricotta cheese. A little lighter than 2 packages of cream cheese. Definitely a keeper!!

More Reviews

Similar Recipes

Cream Cheese Coffee Cake II
(54)

Cream Cheese Coffee Cake II

Make-Ahead Sour Cream Coffee Cake
(52)

Make-Ahead Sour Cream Coffee Cake

Raspberry Cream Cheese Coffee Cake
(32)

Raspberry Cream Cheese Coffee Cake

Sour Cream Blueberry Coffee Cake
(24)

Sour Cream Blueberry Coffee Cake

Cream Cheese Coffee Cake I
(5)

Cream Cheese Coffee Cake I

Sour Cream Streusel Coffee Cake
(5)

Sour Cream Streusel Coffee Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 575 cal
  • 29%
  • Fat
  • 34.3 g
  • 53%
  • Carbs
  • 60.1 g
  • 19%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 119 mg
  • 40%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Make-Ahead Sour Cream Coffee Cake

>

next recipe:

Cream Cheese Coffee Cake II