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Nutty Cream Cheese Coffee Cake Recipe

Nutty Cream Cheese Coffee Cake Recipe

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 YIELD: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

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.

Nutritional Facts

1 slice: 344 calories, 19g fat (11g saturated fat), 101mg cholesterol, 255mg sodium, 38g carbohydrate (21g sugars, 1g fiber), 6g protein.

Reviews for Nutty Cream Cheese Coffee Cake

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MY REVIEW
gp5mjg User ID: 1072784 148198
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
gp5mjg User ID: 1072784 62539
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
yuehching User ID: 224401 132190
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
two45gbs User ID: 5322838 148195
Reviewed Sep. 22, 2011

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

MY REVIEW
awaldrop12 User ID: 5733865 207063
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!"

MY REVIEW
jean gianinetti User ID: 3146540 145881
Reviewed May. 4, 2010

"I made it for our residents at a long term care center, I am making a cupcake version for our Mother's Day Luncheon, looking forward to seeing the results."

MY REVIEW
egen34 User ID: 1504039 64576
Reviewed Dec. 12, 2009

"This is a delicious cake! It's rich and moist. I had to substitute walnuts for pecans. The next time I make it, I will definitely increase the cream cheese to 6 or 8 ounces. A wonderful cake with a hot cup of tea or coffee!"

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