Sour Cream Coffee Cake with Cream Cheese Filling
Servings: 10
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
See This Recipe:
https://cosmopolitancornbread.com/sour-cream-coffee-cake/Nutrition
Serving: 1c | Calories: 435kcal | Carbohydrates: 48g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 116mg | Sodium: 272mg | Fiber: 1g | Sugar: 27g
