CREAM CHEESE COFFEE CAKE – A simple yet delicious coffee cake that features a ribbon of cream cheese in the center and is sprinkled with a cinnamon pecan topping.
Here’s what you need
- Cream cheese
- Powdered sugar
- Lemon juice concentrate
- Flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Butter
- Eggs
- Vanilla extract
- Sour cream
- Pecans
- Cinnamon
Let’s get started
Start by preheating the oven to 350 and greasing a 10-inch tube pan. To prepare the coffee cake, add the cream cheese, powdered sugar, and lemon juice to a small bowl. Whisk that together until it’s smooth, and set the bowl aside. In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk that together and set it aside.
In the bowl of a stand mixer fitted, add the granulated sugar and butter. Beat with a flat beater on medium speed until it’s light and fluffy. Add in the eggs and vanilla. Beat that together on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
Add about half of the flour mixture to the batter, and mix it combine. Then add about half of the sour cream, and mix it to combine. Then add in the remaining flour mixture and sour cream, mixing after each addition and scraping down the sides of the bowl as needed.
Pour half of the batter into the bottom of the prepared tube pan. Then, pipe the cream cheese mixture over the batter. Make sure to keep the cream cheese away from the edges of the pan. Pour the remaining batter over the cream cheese, careful to cover the cream cheese layer completely.
To prepare the topping, add the chopped pecans, granulated sugar, and cinnamon to a small bowl and stir it to combine. Evenly sprinkle the topping over the batter.
Bake the coffee cake for 40-45 minutes, until the top is golden brown and an inserted toothpick comes out clean. Let it rest for 10-15 minutes before removing it from the pan. This coffee cake is best served warm.
Tips and Tricks
Piping the cream cheese filling: I generally load the cream cheese filling into a quart-sized ziplock bag, twist the open end nice and tight, cut about 1/2 inch off of the corner of the bag, and pipe the filling over the bottom layer of batter.
Storing: Store the coffee cake in the fridge for up to 4 days.
Best served warm: Cream Cheese Coffee Cake is best served warm. You can warm individual pieces in the microwave for 10-15 seconds.
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Cream Cheese Coffee Cake
CREAM CHEESE COFFEE CAKE - A simple yet delicious coffee cake that features a ribbon of cream cheese in the center and is sprinkled with a cinnamon pecan topping.
Ingredients
Coffee Cake
- 6 ounces cream cheese, at room temperature
- 2 tablespoons powdered sugar
- 2 tablespoons lemon juice concentrate
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, at room temperature
- 3 eggs
- 1 teaspoon vanilla extract
- 8 ounces sour cream
Cinnamon Pecan Topping
- 1/4 cup finely chopped pecans
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350. Grease and flour a 10-inch tube pan.
- For the coffee cake: In a small bowl, add the cream cheese, powdered sugar, and lemon juice concentrate. Whisk until smooth, and set aside.
- In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
- In a stand mixer fitted with a flat beater, add the granualted sugar and butter. Beat on medium speed until light and fluffy.
- Add in the eggs and vanilla. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
- Add in half of the flour mixture, mix to combine. Add in half of the sour cream, mix to combine.
- Add in the remaining flour mixture, mix to combine. Add in the remaining sour cream, mix to combine.
- Pour half of the coffee cake batter into the bottom of the tube pan.
- Pipe the cream cheese mixture over the coffee cake batter, keeping it away from the edges of the pan.
- Pour the remaining batter over the top, careful to cover the cream cheese mixture.
- For the topping: In a small bowl add the chopped pecans, granualted sugar, and cinnamon. Stir to combine.
- Sprinkle the topping over the batter.
- Bake for 40-45 minutes, until golden brown on top and an inserted toothpick comes out clean.
- Let the coffee cake rest for 10-15 minutes before removing from the pan.
- Serve warm.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 240mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 4g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: Great American Favorite Brand Name Cookbook
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