Polish Cream Cheese Coffee Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish. (5 minutes)

Recipe View 7 mins In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened butter until light and fluffy. Beat in 1 egg, then stir in sour cream and vanilla extract until well combined. (7 minutes)

Recipe View 5 mins Gradually add 3 cups all-purpose flour, baking soda, and baking powder to the wet ingredients, mixing until just combined. The dough will be sticky. (5 minutes)

Recipe View 3 mins Spread half of the dough evenly into the prepared baking dish. Use floured fingers to help press it down. (3 minutes)

Recipe View 5 mins In a separate bowl, beat together the softened cream cheese, 1/2 cup granulated sugar, and 1 egg until smooth and creamy. Spoon the cream cheese mixture evenly over the dough in the baking dish. (5 minutes)

Recipe View 4 mins Drop spoonfuls of the remaining dough over the cream cheese filling, creating a rustic, uneven surface. (4 minutes)

Recipe View 7 mins In a medium bowl, combine the chopped pecans, brown sugar, 1/3 cup flour, and cubed cold butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles a coarse crumble. (7 minutes)

Recipe View 2 mins Sprinkle the crumble topping evenly over the dough and cream cheese filling. (2 minutes)

Recipe View 45 mins Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean. (45 minutes)

Recipe View 1 hrs Let the coffee cake cool completely in the baking dish before slicing and serving. (60 minutes)