Polish Cream Cheese Coffee Cake Recipe - Allrecipes.com
Polish Cream Cheese Coffee Cake Recipe

Polish Cream Cheese Coffee Cake

Recipe by  

"Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch coffee cake Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
  3. Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
  4. Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2012

This coffee cake is absolutely delicious! I did however; change one ingredient. Instead of using 2 packages of cream cheese, I substituted one package of the equal amt. of ricotta cheese. A little lighter than 2 packages of cream cheese. Definitely a keeper!!

Most Helpful Critical Review
Jul 30, 2013

This recipe wasn't as great as I hoped it would be. My bf liked it but I won't make it again... I've made other versions I liked much more. Thanks anyway. Maybe it just wasn't my cup of tea?

Nov 04, 2012

Not only was this easy to make it tastes wonderful! I appreciate the simple and uncomplicated tastes of this coffee cake. The cream cheese filling is what this cake is all about. Not too sweet but satisfying and perfect with a cup of coffee. I made half the recipe in a round deep dish pie pan and cooked for almost 40 minutes. I wish though I had taken it out 5 minutes sooner because my sides and bottom were just a smidge too done. The toothpick test for this cake is "ify" because the filling is wet and if you cook it till the toothpick comes out clean in my opinion that is just a little too long. Next time I will take it out when I feel the top set in the center, the filling should still set up fine because the heat of the cake will continue to cook it. The dough is very sticky and I found if I layed the dough in blobs and then pushed the blobs into place and into each other that worked best. Hubby gave it 5 stars too! I did add more nuts just because I like them.

Dec 31, 2012

SOOO Good ! Had trouble spreading the sticky dough. My husband gave a really good tip: spread and shape the dough between 2 sheets of wax paper. Use the wax paper to transfer the dough into baking dish, peel off the wax paper.

Dec 09, 2012

This coffee cake is moist and delicious. It tastes amazing fresh out of the oven or chilled, and even tastes good the next day. I cut the recipe down to 1/3 and baked it in a glass bread pan because I was only cooking breakfast for two and it worked out great. I will be making this for a crowd Christmas morning. Thank you for posting!

Mar 12, 2015

Perfection!!! One of the few recipes that make me wish there were more stars to pass out. Incredible not-too-sweet coffee cake! Only made a minor change: a bit more sugar and a splash of vanilla in the cream cheese layer. It is an extremely sticky dough, so wet hands help a lot when spreading it out. I think it's best room temperature. I found that if this is stored in a tightly covered container it gets more moist as it sits making it even better the next day! Thanks so much! (I noticed one reviewer said the butter made it too salty-I was taught to always use unsalted butter when baking...this allows the cook to be in control of the saltiness of the end product.)

Feb 23, 2013

Made this for Recipe Group...DELICIOUS! Made this exactly as written, and it turned out wonderfully. The 'hardest' part was spreading the dough into the bottom of the pan, but that was easily helped along w/ my hand and some cooking spray. Very simple to make, and I liked the fact that it's not overly sweet, just right! This makes a nice, big cake, so it's enough to feed a crowd. This would even be great w/ some fruit preserves added to the middle as well (not that it needs it b/c it doesn't). A definite keeper~YUM! Thanks for sharing. :)

Feb 26, 2013

For Recipe Group 2/23/13 - This is one of the best cakes I've ever made. I don't bake often but when I do, I try to do it from scratch. I've had some epic failures but not with this coffee cake. The only sub was I used almonds instead of pecans. This cake baked up so fluffy and moist, which baffles me because of how sticky and flat it looked in the pan. And the stickiness would be my only complaint. It was hard to work the first layer of batter into the bottom of the pan. So, I knew there was no way I could spoon drop method top layer of batter. Luckily, I read that one of the other reviewer's hubby suggested using wax paper. I did and it worked, for the most part. Next time, I'll spray a little cooking spray on the paper first, so it can peel off easier. Definitely a keeper.


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  • Calories
  • 575 kcal
  • 29%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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