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Cream Cheese Coffee Cake II

Rated as 4.21 out of 5 Stars

"A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!"
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1 h servings 274 cals
Original recipe yields 16 servings (1 - 10 inch tube pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  2. In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
  3. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

Nutrition Facts

Per Serving: 274 calories; 15.9 g fat; 29.1 g carbohydrates; 4.7 g protein; 68 mg cholesterol; 267 mg sodium. Full nutrition

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Read all reviews 57
  1. 66 Ratings

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Most helpful positive review

The first time I made this the filling was sour. So, I changed the filling to an 8oz. cream cheese, cut the lemon juice to a teaspoon and added 1/2 tsp vanilla. I have had many, many requests ...

Most helpful critical review

This was unfortunately disappointing... :( I hate leaving bad reviews, but the cream cheese part of it was just not very good. I followed the recipe down to the T then I added extra vanilla and ...

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Least positive

The first time I made this the filling was sour. So, I changed the filling to an 8oz. cream cheese, cut the lemon juice to a teaspoon and added 1/2 tsp vanilla. I have had many, many requests ...

MY GOD! This is to die for! So good, I wouldn't take any to work for the girls to try, I just emailed them the recipe...let them do it themselves! This is going to be a favorite in our home! :...

this cake was heavenly... very nice texture, and the cream chees filling was great.. a couple of ideas.. double the amount of the filling, and add a little vanilla extract to it.. thanks for the...

Goes to show, everyone has different tastes. Made this as directed and the family didn't care for it. Said the cream cheese filling was too sour due to the lemon juice. Tasted like sour cream...

Very Good! Very moist, flavorful, and hard to stop picking at. I doubled the recipe and made it in a bundt pan with the streusel layer on top of the cream cheese layer. I also added cinnamon ...

As of right now this cake has left the building in my families stomachs. It was awsome. the texture was great and it was also moist. I followed everyones suggestion and used 8 oz of cream che...

My family loved this cake. I thought it was OK but I've had better. It was very easy to make.

Received compliments from people who normally don't hand them out. Delicious, I doubled the filling and put the nut mixture on the bottom of the bundt pan.

I loved this recipe! I'm not a sweet eater. Neither is my dad. When my dad tried it he said it was the cake for him. :) I do kinda agree the filling was a little sour. But I just don't add as mu...