Polish Cream Cheese Coffee Cake

Ingredients

• 1 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• Filling:
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 egg
• Topping:
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.

Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.

Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.