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Nutty Cream Cheese Coffee Cake Recipe
Nutty Cream Cheese Coffee Cake Recipe photo by Taste of Home

Nutty Cream Cheese Coffee Cake Recipe

Publisher Photo
A good friend gave me this recipe. I've made it often, and everyone loves it.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • FILLING:
  • 2 packages (3 ounces each) cream cheese
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons lemon juice
  • CINNAMON-NUT TOPPING:
  • 1/4 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 slice equals 344 calories, 19 g fat (11 g saturated fat), 101 mg cholesterol, 255 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Set aside.
  2. In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until smooth. Spoon half of the batter into a greased and floured 10-in. tube pan. Top with filling and remaining batter. Combine topping ingredients; sprinkle over batter.
  3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12 servings.
Originally published as Cream Cheese Coffee Cake in Country August/September 2004, p51

Nutritional Facts

1 slice equals 344 calories, 19 g fat (11 g saturated fat), 101 mg cholesterol, 255 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Nutty Cream Cheese Coffee Cake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 10, 2013

"I thought the cake part was very delicious. The filling was a bit too tart for me. I used this for the filling 8 oz of cream cheese, 4 tblsps of confectioner's sugar, 1 tblsp of water. After blending together I reserved a 1/4 c of the filling. After baking the cake. I mixed 2 - 3 tblsps of water with the reserved filling, It should be the consistency of elmer's glue. Use this to drizzle over the top of the cake. It is then a truly lovely and scrumptious dish!"

MY REVIEW
Reviewed Nov. 8, 2013

"I thought the cake part was very delicious. The filling was a bit too tart for me. I used this for the filling 8 oz of cream cheese, 4 tblsps of confectioner's sugar, 1 tblsp of water. After blending together I reserved a 1/4 c of the filling. After baking the cake. I mixed 2 - 3 tblsps of water with the reserved filling, It should be the consistency of elmer's glue. Use this to drizzle over the top of the cake. It is then a truly lovely and scrumptious dish!"

MY REVIEW
Reviewed Sep. 27, 2013

"Great coffeecake recipe. I used yogurt instead of sour cream and it looked as good as it tasted. My family enjoyed it very much especially the creamy filling. I will make it again for next family gatherings."

MY REVIEW
Reviewed Sep. 22, 2011

"great great my husband does not really like coffee cake but this one he gave 2 thumbs up"

MY REVIEW
Reviewed Dec. 31, 2010

"The cake part of this recipe is delicious - I used White Lily self-rising flour and it was so smooth, moist and flavorful. My picky kids loved it. The filling has too much lemon juice and not enough sugar, so it comes out too tangy for my taste. When I make this again, I will probably put at least 8 oz of cream cheese, 1 tsp vanilla, an egg and 1/2 cup sugar for the filling. With the right filling, this recipe will be a 5 star. I also used a bundt pan and skipped the topping, but made a vanilla glaze and sprinkled with slivered almonds. I might try it in a loaf next time. Thanks for a great recipe!"

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