A giddily soft and super simple Coffee Cake with a ripple of cinnamon in the middle and a crumb topping with heavy streusel is the best coffee cake I’ve ever tried. This breakfast Polish cinnamon cake recipe is enough to feed a crowd. The batter is going to be thicker than other cakes you’ve made in the past, and that’s just what it should be. Because of this, however, the top layer would be a little difficult to spread when you put your cinnamon sugar swirl in the center, so you can dollop it to the surface and then put on a knife to smooth the cinnamon and sugar.
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1 cup white sugar
½ cup butter
1 cup sour cream
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
For the Filling:
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
For the Topping:
½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter
Preheat oven at about 175 degrees C (350 degrees F). Grease a baking dish measuring 9×13 inches.
In a mixer, beat a cup of white sugar, 1/2 cup of butter, and an egg until smooth. Stir in sour cream and vanilla; blend well. For a sticky batter, stir for 3 cups of flour, baking soda, and baking powder until the mixture enters. Spread half of the dough uniformly into the baking dish.
Beat the cream cheese, 1/2 cup white sugar, and an egg until smooth in another bowl. Spoon mixture over the mixture into a baking dish. Drop half the remaining dough over cream cheese mixture by spoonfuls.
In the preheated oven, bake it for about 45 minutes until a toothpick inserted in the center comes out clean.
This recipe yields a deliciously juicy, tender crumb that remains soft for days. Be sure to store this in an airtight bag at room temperature. While I haven’t frozen this coffee cake myself, I don’t see any reason why it wouldn’t do well in the freezer (don’t refrigerate it, or it’ll dry out).
Per Serving: 575 calories; 371 mg sodium; 60.1 g carbohydrates; 8.6 g protein; 34.3 g total fat; 114 mg cholesterol.