Cream Cheese Coffee Cake
User Reviews
5
Cream Cheese Coffee Cake
Description
The Cream Cheese Coffee Cake features a batter enriched with softened cream cheese, butter, eggs, and sour cream, creating a luscious and tender crumb. The lemon zest and juice are incorporated into the cake batter as well as the sugar and sliced almond topping which adds a crunchy texture and fresh aroma. Baking this in a tube pan ensures an even rise and a distinctive ring-shaped cake that is visually inviting.
The lemon-almond topping is simple yet flavorful, combining sugar moistened with lemon zest and sliced almonds, adding a subtle crunch contrasting the moist cake beneath. The method involves alternating the addition of dry flour mixture and sour cream for a smooth batter and careful folding to maintain lightness.
This cake is delicious served slightly warm or at room temperature, appreciated as a morning treat or with coffee in the afternoon. It slices well for sharing and plating as a delightful dessert.
Preparation requires measuring ingredients precisely, especially as lemon zest and vanilla extract are added at different steps for balanced flavor. The recipe suggests greasing the pan well for an easy release and thorough mixing to incorporate all ingredients evenly.
Ingredients
Lemon Sugar-Almond Topping
- 1/4 cup sugar
- 1 1/2 teaspoon lemon zest
- 1/2 cup almonds sliced
Cake
- 2 1/4 cups all-purpose flour 10 1/2 ounces, unbleached
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt fine sea salt
- 10 tablespoons butter softened, but still cool, unsalted
- 1 cup sugar 7 1/2 ounces
- 7 Tablespoons sugar divided
- 1 Tablespoon lemon finely grated zest
- 4 teaspoons lemon juice
- 4 large egg
- 5 teaspoons vanilla extract divided
- 1 1/4 cups sour cream
- 8 ounces cream cheese softened
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
- Measure and prepare all ingredients before starting, especially lemon zest and vanilla, as they are used multiple times.
- Grease the tube pan thoroughly to prevent sticking and ensure smooth cake release.
- Mix batter ingredients in stages, alternately adding dry and sour cream to avoid overmixing and preserve cake texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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