Cream Cheese Coffee Cake As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Cook Time 45-50 minutes Rating 0 out of 5 stars (0) Ingredients 1/4 cup [1 3/4 ounces sugar]1 1/2 teaspoons finely grated lemon zest1/2 cup sliced almonds2 1/4 cups [11 1/2 ounces] unbleached all-purpose flour1 1/8 teaspoons baking powder1 1/8 teaspoons baking soda1 teaspoon salt10 tablespoons [1 stick plus 2 tablespoons] unsalted butter, soft but still cool1 cup [7 ounces] plus 7 tablespoons sugar1 tablespoon finely grated lemon zest4 teaspoons lemon juice4 large eggs5 teaspoons vanilla1 1/4 cups sour cream8 ounces cream cheese, soft Calories AmericanDessertsKid-FriendlyBakingDairyEggsBreakfastDinner PartiesIntermediateBrunchGrainsSweetCreamyBirthdays ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Stir the sugar and lemon zest until combined and the sugar is moistened. Stir in the almonds and set aside. Step 2 Adjust an oven rack to the middle position and heat the oven to 350. Spray a 10-inch tube pan with vegetable oil spray. Step 3 Whisk the flour, baking powder, soda, and salt together. Step 4 In a standing mixer with the paddle attachment, beat the butter, 1 cup plus 2 tablespoons sugar, and the lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl. Step 5 Add the eggs one at a time, beating well after each addition, about 20 seconds, scraping down the sides of the bowl as necessary. Step 6 Add 4 teaspoons vanilla and mix to combine. Step 7 With the mixer on low, add one-third of the flour mixture, followed by half the sour cream, mixing until incorporated after each addition, 5-10 seconds. Step 8 Repeat, using half the remaining flour and all the remaining sour cream. Scrape down the bowl and add the remaining flour; mix on low speed until the batter is combined, about 10 seconds. Step 9 Reserve 1 1/4 cups batter and set aside. Spoon the remaining batter into the prepared pan and smooth the top. Step 10 Return the now-empty bowl to the mixer and beat cream cheese, 5 tablespoons sugar, lemon juice, and 1 teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Step 11 Add 1/4 cup of the reserved batter and mix until incorporated. Step 12 Spoon the cream cheese filling mixture evenly over the batter, keeping the filling about 1 inch from the edges of the pan; smooth the top. Step 13 Spread the remaining 1 cup reserved batter over the filling and smooth the top. Step 14 With a butter knife or offset spatula, gently swirl the filling into the batter using a figure-eight motion, being careful to not drag the filling to the edges of the pan. Step 15 Firmly tap the pan on the counter two or three times to dislodge any bubbles. Step 16 Sprinkle the lemon sugar – almond topping evenly over the batter and gently press into the batter to adhere. Step 17 Bake until the top is golden and just firm and a long skewer inserted into the cake comes out clean [the skewer will be wet where it is inserted into the cream cheese filling], 45-50 minutes. Step 18 Remove the pan from the oven and firmly tap on the counter two or three times [the top of the cake may sink slightly]. Step 19 Cool the cake in the pan on a wire rack 1 hour. Step 20 Gently invert the cake onto a rimmed baking sheet; remove the tube pan, place a wire rack on top of the cake, and invert the cake sugar side up. Step 21 Cool to room temperature, about 1 1/2 hours, before serving. Chef’s notes This recipe is from America’s Test Kitchen. Make sure to firmly tap the pan as called for to get rid of any air bubbles.This cake does have lemon in it, but the flavor is very light – mostly adding brightness. It’s a good, subtle addition.The cake itself is very moist, and the layer of cream cheese adds more richness – it’s a perfect coffee cake.
