Lemon Cream Cheese Coffee Cake Recipe #212709
This is just what you are looking for to go with that hot cup of coffee in the morning ; ) I've made this a few times now and it is simply awesome! I know you are going to love this coffecake. This recipe is very well suited for stay over company. Use either a commercial lemon curd, or try my delicious Recipe #46378. Adapted from Cooks Recipes. Enjoy!
by Bev
1¼ hours | 20 min prep
SERVES 16
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup butter
For Coffeecake
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
For Topping
- 3/4 cup lemon curd
- 1/2 cup sliced almonds
- For Cake: Preheat oven to 350 degrees F.
- Grease and flour 9" springform pan or use a 9" to 10" round cake pan.
- Combine flour and sugar in medium bowl.
- Cut in the butter with pastry blender or use two knives until mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture to use for topping.
- To remaining crumb mixture add sour cream, egg, vanilla extract, baking powder, baking soda and salt; blend well.
- Spread over bottom and 2" up the sides of the prepared pan. (You are making a crust in this step. To ease spreading, put a little flour on your fingertips).
- For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.
- Spread over batter in pan.
- For the Topping: Spoon curd over filling; sprinkle with remaining crumb mixture and then sprinkle with sliced almonds.
- Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown.
- Cool slightly on wire rack.
- To serve (from springform pan), remove side of pan; slice coffee cake into wedges.
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5 stars