Rating: 4.22 stars
67 Ratings
  • 5 star values: 37
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5

A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

274 calories; protein 4.7g; carbohydrates 29.1g; fat 15.9g; cholesterol 68.1mg; sodium 267.2mg. Full Nutrition
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Reviews (70)

Most helpful positive review

Rating: 5 stars
02/24/2006
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 for this recipe. Read More
(51)

Most helpful critical review

Rating: 1 stars
03/16/2010
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 sugar in hopes it would be better but it still didn't help. Read More
(3)
67 Ratings
  • 5 star values: 37
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
02/24/2006
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 for this recipe. Read More
(51)
Rating: 5 stars
02/04/2004
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!:0) You'll love it! Read More
(32)
Rating: 5 stars
02/04/2004
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 recipe Read More
(25)
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Rating: 5 stars
08/24/2004
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 and a pinch of nutmeg to the batter. There was too much batter and filling for one bundt pan when doubling so I made a second cake using a round cakepan and gave it to the neighbors (who loved it). Will make again--would be great for company. Read More
(17)
Rating: 4 stars
01/01/2005
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 globbed in the center. So I made another one and omitted the lemon juice. Added 1 tsp of vanilla instead. Much better! Modified...it was a hit. The cake portion was perfect with the filling and topping. Read More
(17)
Rating: 5 stars
12/29/2007
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 cheese and it was actually perfect. Also I used juice from a freshly cut orange instead of lemon juice and the filling tasted even sweeter. It was definitely better than expected. Read More
(9)
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Rating: 4 stars
02/04/2004
My family loved this cake. I thought it was OK but I've had better. It was very easy to make. Read More
(6)
Rating: 5 stars
02/16/2010
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. Read More
(5)
Rating: 5 stars
12/23/2005
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 much lemon juice. Read More
(5)
Rating: 1 stars
03/16/2010
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 sugar in hopes it would be better but it still didn't help. Read More
(3)