Studio 5 - Weekdays at 11am on KSL 5

Polish Cream Cheese Coffee Cake

By Becky Low
The best companion for a piping cup of hot chocolate is coffee cake.

Becky Low shares the recipe for this classic cocoa side.

Method:

Ingredients:

  • Toppings Ingredients:
  • ½ cup chopped pecans
  • ⅓ cup flour
  • ½ cup brown sugar
  • ⅓ cup butter, softened
  • Filling Ingredients:
  • 2 packages (8-oz ea) cream cheese, softened
  • ½ cup white granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Cake Ingredients:
  • ½ cup butter, softened
  • 1 cup white granulated sugar
  • 1 egg
  • 1 cup sour cream
  • 1 lemon, zested
  • 3 cups flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Method:

Preheat oven to 350 degrees. Spray 9x13 baking pan with non-stick spray; set aside.

Mix together topping ingredients until crumbly; set aside.

Prepare cake. Cream together ½-cup butter and 1-cup white sugar until smooth and creamy. Beat in egg, sour cream and the zest from 1 lemon.

Whisk together 3-cups flour, salt, baking powder and baking soda; stir flour mixture into butter mixture until evenly blended. Gently press half the batter into the bottom of prepared 9x13 pan. Spread cream cheese filling over batter in pan.

Drop teaspoons of remaining batter over top of cream cheese layer (note: batter will not completely cover cream cheese filling). Sprinkle over top of cake. Bake 40-45 minutes or until lightly browned and toothpick inserted in center comes out clean. Serve warm or cold with steaming mugs of hot chocolate or frothy eggnog.

Cake serves 12-16

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.

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