Lemon Cream Cheese Coffee Cake

[maybetoday]

Lemon Cream Cheese Coffee Cake





Ingredients

Crumble

1/2 cup (100g) granulated sugar

2 tbsp light brown sugar, packed

1/4 tsp salt

1 1/2 cups (200g) all purpose flour

1/2 cup (110g) unsalted butter, melted

Lemon Cream Cheese

8oz cream cheese, room temp

1 tbsp lemon zest (about 1 large lemon)

1/4 cup (50g) granulated sugar

1 tbsp all purpose flour

1 large egg


Lemon Coffee Cake

2 cups (265g) all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (110g) unsalted butter, room temp

1 cup (200g) granulated sugar

1 tbsp lemon zest (about 1 large lemon)

2 tbsp lemon juice

2 tsp vanilla extract

3 large eggs, room temp

1 cup (230g) sour cream or Greek yogurt


Instructions

Crumble

Combine all of the ingredients in a bowl until you reach a wet but crumbly consistency. Place in the fridge while you make the rest of the cake.


Lemon Cream Cheese

Add the cream cheese, lemon zest, sugar, and flour to a bowl. Your cream cheese should be soft enough to mix by hand, so start by mashing together the ingredients with a fork.

Once it starts to smooth out and loosen, switch to a whisk to get rid of any lumps. Then mix in the egg and set aside.


Lemon Coffee Cake

Preheat the oven to 350F and prepare a 9″ springform pan. Coat all sides with nonstick spray and line the bottom with a sheet of parchment paper.


In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.


In a large bowl, whether using a hand or stand mixer, add the sugar and lemon zest. Rub the zest into the sugar using your fingers. This helps enhance the lemon flavor.


Add in the softened butter and mix together (using the paddle attachment if using a stand mixer).

Once it’s light and fluffy, mix in the lemon juice and vanilla. Scrape down the bowl and mix in one egg at a time, scraping down the bowl between each egg.


Mix in the sour cream until smooth.


Mix in half of the dry ingredients until just combined, then mix in the rest. Do so on medium speed and stop right when you can no longer see any flour. Scrape down the bowl and mix one more time to blend in any ingredients that might be sitting at the bottom.


Pour half of the batter into your cake pan and spread it even. Top with all of the cream cheese and spread it almost to the edges, leaving a 1 inch border around the sides.


Pour on the rest of the cake batter and spread it even. Top with the crumble and bake for 40 minutes.


After the 40 minutes, cover the pan in foil and continue baking for 10-15 minutes or until a toothpick in the center comes out clean.


Let the cake rest inside the pan for about 20 minutes, then remove the springform ring and transfer the cake to the fridge to cool for about an hour. This will ensure the cream cheese sets in the center.


Top with a dusting of powered sugar.

link