Polish Cream Cheese Coffee Cake

by Sheryl

But seriously, I love great heart buffy coffee cake, and above all, I love cream cheese pastries. So why not combine these two recipes in one pleasant recipe? It sounds perfect for the next holiday season. Also, perfect for gatherings, relaxing in your house, or simply eating with your whole family. It takes time to batter all the ingredients, however, it is worth the extra effort as it makes every difference in the cake by making it from scratch and using real ingredients instead of a boxed mix. Indeed, the contrast of the flavours and textures, a sweet vanilla cake, and a creamy, slightly tangy filling and a warmly spicy topping is one of my favourite parts of the recipe. Combined with a hot coffee or chocolate and you’re all set.

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 12

Ingredients:

1 cup white sugar
½ 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

For filling:

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 egg

For topping:

½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter

Directions:

1. Preheat the oven until 350 ° F (175 ° C). Grease a 9×13 inch baking sheet.

2. Beat 1 cup of white sugar, 1/2 cup, and 1 egg in the bowl until the smooth of. Add the sour cream and extract of vanilla; mix well. In a sticky dough, combine 3 cups of flour, baking soda, and baking powder. Spread half of the dough into a baking dish evenly.

3. In another bowl, beat cream cheese, 1/2 cup of white sugar, and 1 egg until smooth. Spoon mixture into the baking dish over the dough. Put half of the remaining dough over the cream cheese blend with spoonfuls.

4. In a bowl, sprinkle the pecans, brown sugar with 1/3 of cup flour, and 1/3 of butter until it looks like a crumble. Sprinkle it over the dough.

5. Bake in a pre-heated oven for about 45 minutes before a toothpick inserted into the centre comes out clean.

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