Cream Cheese Coffee Cake

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 :)


(Print)
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

Lemon-Sugar Almond Topping:

• 1/4 cup sugar
• 1 1/2 tsp. lemon zest
• 1/2 cup sliced almonds

Directions:

1. Mix together your topping ingredients and set aside.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In a stand mixer bowl, beat butter, 1 cup plus 2 Tbsp. sugar, and lemon zest until light and fluffy.
4. Add eggs one at a time and beat well after each addition.
5. Add 4 tsp. vanilla and mix.
6. On low, mix in a third of the flour mixture. Then half the sour cream.
7. Then half of the remaining flour mixture, the remaining sour cream, and the remaining flour mixture.
8. Scrape the sides of the bowl and fold a little more, if needed.
9. Reserve 1 1/4 cups batter in a separate bowl.
10. Spoon rest of batter into a greased bundt pan and even out the top with a spatula.
11. 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.
12. Spoon over batter in bundt pan, making sure to keep it in the middle away from the edges.
13. Spread the remaining 1 cup of reserved batter over cream cheese and even out the top with a spatula.
14. 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.
15. Tap the bundt pan on the counter 2 to 3 times to help get rid of any bubbles from the swirling.
16. Top with lemon sugar-almond topping. Gently press the topping into the batter.
17. 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.
18. Cool in pan on a wire rack for one hour.
19. Gently invert pan onto a plate. Cool for an additional 1 1/2 hours. Slice and serve!

Recipe from The Pastry Affair

------------------------------

don't miss a thing. follow fantastical on:
facebook | twitter | pinterest | bloglovin | instagram