July 19, 2025
Polish Cream Cheese Coffee Cake
Prep time:
15 min
Cook time:
45 - 50 min
Total time:
1 hour and 25 minutes
Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake is one of those recipes that instantly brings a sense of nostalgia and warmth. With its rich, buttery layers made with our Gluten Free All Purpose Flour and creamy cheese filling, it’s the kind of treat that feels both indulgent and homey. Whether served alongside a cup of coffee or as a sweet snack to share with family, this cake always brings smiles to the table.
What makes this cake special is the combination of textures. The tender, slightly sweet dough pairs beautifully with the smooth, tangy cream cheese filling, all topped off with a crumbly streusel. It’s simple but elegant, with flavors that remind you of cozy afternoons spent in the kitchen, baking with loved ones. Every bite feels like a little taste of tradition and comfort.
In our home, this cake has become a family favorite for gatherings and weekend treats. There’s something about the way the cream cheese filling melts into the soft cake that makes it irresistible. Whether we’re enjoying it for breakfast or as an after-dinner dessert, it never lasts long. It’s one of those recipes that feels like a hug on a plate—warm, comforting, and just sweet enough.
Polish Cream Cheese Coffee Cake is more than just a dessert; it’s a connection to home and heritage. It brings people together, whether you’re sharing it with guests or savoring a quiet moment with a slice all to yourself. So, preheat the oven, mix up the batter, and let this delicious cake bring a little old-world charm to your kitchen!
Polish Cream Cheese Coffee Cake
Prep time:
15 min
Cook time:
45 - 50 min
Total time:
1 hour and 25 minutes
Yield:
Serves 9 bars
Author:
made by hand, from the heart
Ingredients
INGREDIENTS
Batter:
1/2 cup granulated sugar
1/4 cup unsalted butter
1/2 teaspoon sea salt
1 egg, scrambled & divided for filling
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups Hand + Heart Gluten Free All Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Filling:
8 oz (1 package) cream cheese
1/4 cup granulated sugar
1/2 egg, remaining from the batter
Topping:
1/4 cup chopped pecans or rolled oats (not instant)
1/4 cup packed brown sugar
3 tablespoons Hand + Heart Gluten Free All Purpose Flour
3 tablespoons unsalted butter
INSTRUCTIONS:
- Preheat oven to 350ºF.
- Line an 8×8 inch baking pan with parchment paper with 1 inch overhang on each side. Use 4 small binder clips to hold parchment paper folded over each rims of baking pan.
Make the batter:
- Using a hand mixer or stand mixer fitted with a paddle, cream the butter, sugar, salt and ½ egg on low speed until combined then increase the speed to medium. Mix until light and creamy, about 2-3 minutes. Scrape down sides and bottom of the bowl and add sour cream and vanilla. Mix until combined. Stir in gluten free flour, baking soda and baking powder and mix until it comes together. Dough will be thick and sticky.
Make the Filling:
- In a bowl, beat the cream cheese, sugar and ½ egg until smooth. Set Aside
Make the Topping:
- Mix pecans or rolled oats, flour and butter in a bowl and mix until it resembles a coarse crumble.
Assemble the Coffee Cake:
- Add half of the batter in the pan and flatten with a spatula. It will be thick and sticky, you can also scatter a spoons of batter on the bottom and spread.
- Add the cream cheese filling and spread evenly with a spatula.
- Add the remaining batter by scooping with spoons and spread. Doesn’t have to be perfect.
- Add the toppings all over the top.
- Bake for 45 – 50 minutes until a toothpick inserted in the center comes out clear.
- Let rest in the pan for 5 minutes before carefully lifting the parchment paper. Cool on a wire rack.
Instructions
INSTRUCTIONS:
- Preheat oven to 350ºF.
- Line an 8×8 inch baking pan with parchment paper with 1 inch overhang on each side. Use 4 small binder clips to hold parchment paper folded over each rims of baking pan.
Make the batter:
- Using a hand mixer or stand mixer fitted with a paddle, cream the butter, sugar, salt and ½ egg on low speed until combined then increase the speed to medium. Mix until light and creamy, about 2-3 minutes. Scrape down sides and bottom of the bowl and add sour cream and vanilla. Mix until combined. Stir in gluten free flour, baking soda and baking powder and mix until it comes together. Dough will be thick and sticky.
Make the Filling:
- In a bowl, beat the cream cheese, sugar and ½ egg until smooth. Set Aside
Make the Topping:
- Mix pecans or rolled oats, flour and butter in a bowl and mix until it resembles a coarse crumble.
Assemble the Coffee Cake:
- Add half of the batter in the pan and flatten with a spatula. It will be thick and sticky, you can also scatter a spoons of batter on the bottom and spread.
- Add the cream cheese filling and spread evenly with a spatula.
- Add the remaining batter by scooping with spoons and spread. Doesn’t have to be perfect.
- Add the toppings all over the top.
- Bake for 45 – 50 minutes until a toothpick inserted in the center comes out clear.
- Let rest in the pan for 5 minutes before carefully lifting the parchment paper. Cool on a wire rack.
