Lemon Cream Cheese Coffee Cake

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  • Yield: 1 9" cake
  • Serving: 16
  • Prep time: 20 m
  • Cook time: 50 m
  • Ready in: 1:10 h
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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 coffee cake. This recipe is very well suited for stay over company. Use either a commercial lemon curd, or try my delicious Lemon Curd. Adapted from Cooks Recipes. Enjoy!

Ingredients

  • Prep
  • Coffee Cake
  • Filling
  • Topping

Nutrients

Calories
302.6
Calories from Fat
169 g
Total Fat
18.9 g
Saturated Fat
10.8 g
Cholesterol
71.2 mg
Sodium
207.1 mg
Total Carbohydrate
29.1 g
Dietary Fiber
0.9 g
Sugars
12.8 g
Protein
5 g

Step by step method

  • For Cake

  • Step 1

    Preheat oven to 350 degrees F.

  • Step 2

    Grease and flour 9" springform pan or use a 9" to 10" round cake pan.

  • Step 3

    Combine flour and sugar in medium bowl.

  • Step 4

    Cut in the butter with pastry blender or use two knives until mixture resembles coarse crumbs.

  • Step 5

    Reserve 1 cup of the crumb mixture to use for topping.

  • Step 6

    To remaining crumb mixture add sour cream, egg, vanilla extract, baking powder, baking soda and salt; blend well.

  • Step 7

    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

  • Step 1

    Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.

  • Step 2

    Spread over batter in pan.

  • For Topping

  • Step 1

    Spoon curd over filling; sprinkle with remaining crumb mixture and then sprinkle with sliced almonds.

  • Step 2

    Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown.

  • Step 3

    Cool slightly on wire rack.

  • Step 4

    To serve (from springform pan), remove side of pan; slice coffee cake into wedges.

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