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Cream Cheese Coffee Cake

Nice cream cheese filled coffee cake. Good for entertaining or just a weekend breakfast.

Prep
Cook
Serves 10people
Ingredients
2 1/4
cups AP Flour
1 1/8
tsp Baking Powder
1 1/8
tsp Baking Soda
1
tsp Salt
5
tsp Vanilla
10
tbsp unsalted softened butter
4
large eggs
1 1/4
cups Sour Cream
1
cup + 7 Tbl. Sugar
8
oz cream cheese
1
tbsp lemon zest
4
tsp lemon juice
Directions
1.
Preheat oven to 350°, Set rack on middle level. Spray 10” Tube pan.
2.
Stir together topping ingredients and set aside.
3.
Whisk flour, baking powder and soda, and salt.
4.
In mixer, beat butter, 1 c. + 2 Tbl. of sugar, lemon zest until light and fluffy, about 3 min.
5.
Add eggs 1 at a time. Add 4 tsp. vanilla, reduce to low speed.
6.
Add 1/3 flour and ½ sour cream, repeat until all added. Make sure batter is fully incorporated.
7.
Spoon all but 1 1/4.c. of batter into pan.
8.
Beat cream cheese, remaining sugar and vanilla, lemon juice until smooth, add ¼ c. of batter. Spoon mixture over batter, keep away from pan edges, spoon remaining batter over top, swirl with knife in figure 8 motion, don’t touch pan. Tap pan on counter top,
9.
Sprinkle topping evenly and gently press into cake.
10.
Bake 45-50 min. until golden and firm, until skewer comes out clean.
11.
Cool on rack 1 hour, remove pan and cool further.

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