Polish Cream Cheese Coffee Cake

Incredible not-too-sweet coffee cake! Not only was this Polish Cream Cheese Coffee Cake 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.. . It tastes amazing fresh out of the oven or chilled, and even tastes good the next day.



Polish Cream Cheese Coffee Cake


Prep 30 m
Cook 40 m
Ready In 1 h 10 m


Ingredients:
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder


Filling:
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1 egg
   
Topping:
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup butter




Directions:

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.





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