Polish Cream Cheese Coffee Cake

Polish Cream Cheese Coffee Cake
  • 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


  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.

03/18/2017
Polish Cream Cheese Coffee Cake, recipe PT15M PT1H 5 455 calories

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