There's nothing better than sitting down with family on a Sunday morning with coffee and a slice of delicious coffee cake and gabbing away. To me, coffee cake is a Sunday morning food. It doesn't seem right to eat it any other time. It also doesn't seem right to eat it by yourself. It's definitely a food to share with family, friends, and lots and lots of laughs.
This coffee cake is just perfection. It's light and fluffy with a smooth cream cheese filling. The lemon is not overwhelming - it's such a delicate flavor. The lemon almond topping? That's just "icing on the cake" - so to speak :)
What you need:
For the coffee cake:
- 2 1/4 cups flour
- 1 1/8 tsp. baking powder
- 1 1/8 tsp. baking soda
- 1 tsp. salt
- 10 Tbsp. butter, softened but still a bit cold
- 1 cup + 7 Tbsp. sugar
- 1 Tbsp. lemon zest
- 4 tsp. lemon juice
- 4 eggs
- 5 tsp. vanilla extract
- 1 1/4 cups sour cream
- 8 oz. cream cheese, softened
- 1/4 cup sugar
- 1 1/2 tsp. lemon zest
- 1/2 cup sliced almonds
- Mix together your topping ingredients and set aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In a stand mixer bowl, beat butter, 1 cup plus 2 Tbsp. sugar, and lemon zest until light and fluffy.
- Add eggs one at a time and beat well after each addition.
- Add 4 tsp. vanilla and mix.
- On low, mix in a third of the flour mixture. Then half the sour cream.
- Then half of the remaining flour mixture, the remaining sour cream, and the remaining flour mixture.
- Scrape the sides of the bowl and fold a little more, if needed.
- Reserve 1 1/4 cups batter in a separate bowl.
- Spoon rest of batter into a greased bundt pan and even out the top with a spatula.
- In your mixer bowl, beat cream cheese, 5 Tbsp. sugar, lemon juice, and 1 Tbsp. vanilla until smooth, about 1 minute. Add 1/4 of the reserved batter and mix.
- Spoon over batter in bundt pan, making sure to keep it in the middle away from the edges.
- Spread the remaining 1 cup of reserved batter over cream cheese and even out the top with a spatula.
- Using a butter knife and making sure not to hit the bottom or sides of the pan, swirl the batter and filling using a figure 8 motion.
- Tap the bundt pan on the counter 2 to 3 times to help get rid of any bubbles from the swirling.
- Top with lemon sugar-almond topping. Gently press the topping into the batter.
- Bake in a preheated-350* oven for 45 to 50 minutes until golden. If you insert a toothpick/skewer, be aware that it will be wet if you have poked the cream cheese filling.
- Cool in pan on a wire rack for one hour.
- Gently invert pan onto a plate. Cool for an additional 1 1/2 hours. Slice and serve!
Recipe from The Pastry Affair
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