Cream Cheese Coffee Cake
User Reviews
5.0
138 reviews
Excellent
Cream Cheese Coffee Cake
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Cream cheese coffee cake is tender and moist with a rich cream cheese filling and lemon and almond topping.
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Ingredients
Lemon Sugar-Almond Topping
- 1/4 cup sugar
- 1 1/2 teaspoon lemon zest
- 1/2 cup sliced almonds
Cake
- 2 1/4 cups all purpose, unbleached flour (10 1/2 ounces)
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon fine sea salt
- 10 tablespoons unsalted butter softened, but still cool
- 1 cup sugar 7 1/2 ounces
- 7 Tablespoons sugar divided
- 1 Tablespoon finely grated lemon zest
- 4 teaspoons lemon juice
- 4 large eggs
- 5 teaspoons vanilla extract divided
- 1 1/4 cups sour cream
- 8 ounces cream cheese softened
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Instructions
Lemon Almond Topping
- Mix lemon zest, sugar until moistened. Stir in sliced almonds. Set aside.
Cake
- Preheat oven to 350 degrees F. Adjust rack in oven to middle.
- Grease or spray the inside of a 10" tube pan. Whisk dry ingredients together; flour, baking powder, baking soda and salt.
- In a stand mixer fitted with paddle attachment, beat butter and 1 cup plus 2 Tablespoons sugar, and lemon zest together until light and fluffy, scrapping down sides of bowl as necessary, about 3 minutes.
- Add eggs, one at a time, beating well after each addition, about 20 seconds. Scrape down sides of bowl. Add 4 teaspoons vanilla, mixing to combine.
- Reduce speed of mixer to low, add 1/3 flour mixture and 1/2 sour cream, mixing to blend, just until combined about 5 to 10 seconds. Repeat with 1/3 flour mixture and remaining sour cream, mixing just until combined. Add remaining 1/3 flour and mix for 10 seconds. Use a rubber spatula and make sure all of the flour is combined.
- Reserve 1/4 cup batter and pour 1/2 cup batter into the tube pan. Reserve remaining 1/2 cup, in addition to the 1/4 cup batter.
- No need to rinse out mixing bowl. Beat cream cheese, 5 Tablespoons sugar, lemon juice, and remaining 1 teaspoon vanilla on medium speed until light and smooth. Fold in 1/4 cup batter. Mixing until smooth.
- Drop cream cheese mixture into tube pan, avoiding edges of pan and smooth with an offset spatula.
- Spread remaining 1/2 cup batter and spread over cream cheese filling. Using an offset spatula to swirl the filling into the cake, avoiding edges and sides of pan. Rap or drop cake pan 2 or 3 times to dislodge any bubbles.
- Bake at 350 degrees for 45-50 minutes or until a long stick inserted in the cake part (not the cream cheese part) comes out clean.
- Cool cake in pan on wire rack for an hour. Remove cake from pan and cool top up another hour or until completely cool.
- Wrap any remaining cake in plastic or an airtight container.
Notes
- Read instructions first. The lemon zest and vanilla is used twice.
- Measure or weigh out ingredients before beginning.
Nutrition Information
Show Details
Serving
1slice
Calories
334kcal
(17%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
90mg
(30%)
Sodium
301mg
(13%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
589IU
(12%)
Vitamin C
1mg
(1%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 334kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 301mg | 13% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
138 reviews
Excellent
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