A wonderful coffee cake that is quite simple! It is topped with crunchy nuts and has a cream cheese filling!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 2 (3 ounce) packages cream cheese, softened
- 3 tablespoons confectioners’ sugar
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (8 ounce) container sour cream
- ½ cup finely chopped walnuts
- 2 tablespoons white sugar
- ½ teaspoon ground cinnamon
Instructions
- 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.
- 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
| Calories | 274 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 267 mg |
| Sugars | 16 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made a smaller version and tried lemon icing and strawberry pie filling as a topping. Both were good. I used sour cream but I think yogurt would also work.
Before you venture too far from the original recipe consider this: taste the filling before adding it to the batter and see if it is too tart. I use the entire 8 oz pkg of cream cheese simply because I would waste the last 2 oz. With the sweetness of the cake, the lemon filling is a nice contrast. But I certainly would not call the filling sour! I have made this coffee cake for twenty years after finding it in the Realemon cookbook. It always gets rave reviews.
it didnt cook properly on the sides.
I made this cake exactly as specified and baked it almost to time indicated. Although it looked beautiful and the cinnamon topping smelled wonderful, the cake was dry and the cream cheese filling just didn’t make sense with the flavoring of the cake. The lemon also gave it a little too much tang for my taste. This just didn’t work for me and was a big disappointment.
Tasty cake as written, but too much lemon juice makes the filling a bit too tart. Will follow the suggestions to use vanilla next time.
Made this for the family & everyone really liked it. I added more fresh lemon juice than it called for & tasted great.
I made 2 mistakes and it was wonderful. Didn’t read recipe all the way through and left out the topping. Went to the store and from memory bought cream cheese remembering that it called for 2 (3oz. not 2-8oz) so I had cream cheese mix left over. I made a simple drizzle icing out of leftovers and added the nuts to the top. It was still very good. This is a KEEPER
This is a nice average coffee cake. I agree with other reviews that the cream cheese layer was a little more tart that we would have preferred so if I were to make it again I would add additional confectioners’ sugar.
The first time I found this recipe was in a 1989 Treasury of Christmas recipe cookbook, though the recipe differs from this one in that it calls for 2 tablespoons of confectioner’s sugar instead of 3 as listed on Allrecipes. The only other alteration is more nuts in the cinnamon-nut topping, which I would never argue with. 🙂 A delicious cake with a wonderful creamy center, a great choice for morning guests!
The first time I found this recipe was in a 1989 Treasury of Christmas recipe cookbook, though the recipe differs from this one in that it calls for 2 tablespoons of confectioner’s sugar instead of 3 as listed on Allrecipes. The only other alteration is more nuts in the cinnamon-nut topping, which I would never argue with. 🙂 A delicious cake with a wonderful creamy center, a great choice for morning guests!
Great! Moist. The cream cheese adds cake like taste. I used full 8oz pack of cheese and reduced Lemon juice to 1 tbsp. I think I would add more lemon juice or zest and some raisins next time…
Tasty cake, took a little bit longer to cook. Like several reviews stated, filling is too tart. I like tart, but definitely needs more sugar, less lemon or both… Give it a try though.
Fantastic! My family loved it. Good recipe!
I have made this cake twice and must say it is delicious. I used 8 oz creme cheese, 1/4 cup sugar 1 egg dash of lemon juice and 1 table spoon flour for the filling. I tinted my filling pink. Very pretty to.
Well, it is the beast I’ve had.
I loved this and got lots of positive feedback! I used 1 8oz package of cream cheese and added dried cranberries to the batter. It was amazing! I’ll be making this over and over.
We have “penalties” at work for forgetting things and I brought This cake in for the rest of the guys to “pay off my debt” and they loved it. I swear the cake was gone in under 10 minutes. They love it so much that they ak me to bring it in again this week. Thanks for the great dish.
Not very good. It was too rich, even for a dessert.
Wow I had cream cheese and sour cream to use up I doubled the reciepe due to the amounts i had to use up I used blue berrys on top of the cream cheese and cinnamon i did not use the nuts on top it didn’t need it what a awesome cake ty so much for this receipe
Very good and quick recipe. Since I don’t like lemon, I used 1/2 tsp. almond flavoring in the cream cheese and made an almond glaze to go on top. I must say that my cake did not rise like the picture. Maybe baking powder was old but the final product was worthy of a repeat effort.
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.