Polish Cream Cheese Coffee Cake25 Reviews
- Prep: 30 min
- Cook: 40 min
- Ready In: 1 hr 10 min
“Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.” - by SAXYBONE
Original recipe yields 1 9x13-inch coffee cake
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Amount Per Serving (12 total)
- 575 cal
- 34.3 g
- 60.1 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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 ..." See morelighter than 2 packages of cream cheese. Definitely a keeper!!"
"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 sat..." See moreisfying 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."
"This coffee cake is moist and delicious. It tastes amazing fresh out of the oven or chilled, and even tastes good the next day. I cut the recipe down to 1/3 and baked it in a glass bread pan because..." See more I was only cooking breakfast for two and it worked out great. I will be making this for a crowd Christmas morning. Thank you for posting!"
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