Moist and decadent Sour Cream Coffee Cake with a tangy ribbon of Cream Cheese Filling.
You know what I really love about coffee cakes? There’s no frosting or glaze needed, they are already perfect.
To Make This Cake You Will Need:
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter
- sugar
- eggs
- vanilla
- sour cream
- cream cheese
- powdered sugar
- lemon juice
- cinnamon
- pecans
- mixing bowls
- mixer
- spring form cake pan
- parchment paper
Watch the tutorial of this recipe below:
Mentioned in this video: How to Make a Baking Spray Replacement
Just look at that gorgeous filling in there!
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Sour Cream Coffee Cake with Cream Cheese Filling
Ingredients
For the Cake:
- 2 c all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ c unsalted butter, room temperature
- 1 c sugar
- 3 eggs
- 2 teaspoon vanilla
- 1 c sour cream
For the Filling:
- 8 oz cream cheese, room temperature
- ¼ c powdered sugar
- 3 Tb lemon juice
For the Topping:
- 2 Tb sugar
- ¼ teaspoon cinnamon
- ¼ c pecans, very finely chopped
Instructions
- Preheat your oven to 350 degrees. Line the bottom of a spring form cake pan with parchment paper. Spray the pan & paper with cooking spray, or grease & flour it. Set it aside.
- In a bowl, combine the flour, baking powder, baking soda, and salt. Set it aside.
- In your mixing bowl beat together the butter and sugar until creamy and smooth. Mix in the eggs and beat until airy.
- Mix in the vanilla.
- Add in half of the flour mixture and mix well.
- Add in the sour cream and mix in.
- Add the remaining flour mixture and again, mix well. Set this aside for now.
- In another bowl, beat together the cream cheese, powdered sugar, and lemon juice until smooth.
- Spread half of the cake batter in the bottom of the pan.
- Spread the filling over the cake batter.
- Spoon the remaining half of the cake batter over the filling, then gently spread it smooth.
- In a little bowl, combine the sugar, cinnamon, and pecans for the topping.
- Sprinkle these over the top of the cake.
- Bake the cake for 45-48 minutes, or until the cake tests done with a toothpick in the center.
- Place the pan on a cooling rack and allow it to cool for 10 minutes in the pan.
- Run a knife around the edge. Remove the side of the pan and cool the cake completely.
- Enjoy!
Video
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I can’t wait to make this. You have so many delicious recipes. I have made so many of them. My binder is getting full of all your delectable goodies. Thanks so much my friend. Just adore you.
Now that coffee shops are closed, I’ve been on the hunt for a delicious coffee cake recipe, and this one is perfect! I love that swirl layer in the middle.
I haven’t made a coffee cake in a while and yours looks so good, especially with the cream cheese filling inside.
Yum – Thanks Constance.
I had to make this three times in one 3 day visit from my relatives. They kept fighting over the last two pieces!!! So I sent them home with some.
what size spring form pan did you use? 8”?, 9”?, 10”?
I love cream cheese anything…but it doesn't love me. Yummy!