6/11/2016
Cream Cheese Coffee Cake
(for topping)
1/4 cup sugar
1 1/2 t finely grated lemon zest
1/2 cup sliced almonds
(for cake)
2 1/4 cups all purpose flour
1 1/8 t baking powder
1 1/8 t baking soda
1 t table salt
10 T unsalted butter, softened but still cool
1 cup plus 7 T sugar
1 T finely grated lemon zest
4 t lemon juice
4 large eggs
5 t vanilla extract
1 1/4 cups sour cream
8 oz. cream cheese, softened
>how to make<
(for topping)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Stir together sugar and lemon zest in small bowl until combined and sugar is moistened.
*Stir in almonds; set aside.
(for cake)
*Spray 10" x 15" pan with nonstick cooking spray.
*Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
*In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 T sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula.
*Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary.
*Add 4 t vanilla and mix to combine.
*Reduce speed to low and add 1/3 flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds.
*Repeat, using half of remaining flour mixture and all of remaining sour cream.
*Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds.
*Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
*Reserve 1 1/4 cups batter and set aside.
*Spoon remaining batter into prepared pan and smooth top.
*Return now empty bowl to mixer and beat cream cheese, remaining 5 T sugar, lemon juice, and remaining teaspoons vanilla on medium speed until smooth and slightly lightened, about 1 minute.
*Add 1/4 cup reserved batter and mix until incorporated.
*Spoon cheese filling mixture evenly over batter, keeping filling about 1" from edges of pan; smooth top.
*With butter knife of offset spatula, gently swirl filling into batter using pan on counter 2 or 3 times to dislodge any bubbles.
*Sprinkle lemon sugar almond topping evenly over batter and gently press into batter to adhere.
*Bake until top is golden and just firm, and long skewer inserted into cake comes out clean, 45 to 50 minutes.
*Remove pan from oven and firmly tap on counter 2 or 3 times.
*Cool cake in pan on wire rack to room temperature.
*Cut into slices and serve.
-serves 12 to 16-
Note: I adapted this recipe from "Cook's Illustrated"
(for topping)
1/4 cup sugar
1 1/2 t finely grated lemon zest
1/2 cup sliced almonds
(for cake)
2 1/4 cups all purpose flour
1 1/8 t baking powder
1 1/8 t baking soda
1 t table salt
10 T unsalted butter, softened but still cool
1 cup plus 7 T sugar
1 T finely grated lemon zest
4 t lemon juice
4 large eggs
5 t vanilla extract
1 1/4 cups sour cream
8 oz. cream cheese, softened
>how to make<
(for topping)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Stir together sugar and lemon zest in small bowl until combined and sugar is moistened.
*Stir in almonds; set aside.
(for cake)
*Spray 10" x 15" pan with nonstick cooking spray.
*Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
*In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 T sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula.
*Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary.
*Add 4 t vanilla and mix to combine.
*Reduce speed to low and add 1/3 flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds.
*Repeat, using half of remaining flour mixture and all of remaining sour cream.
*Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds.
*Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
*Reserve 1 1/4 cups batter and set aside.
*Spoon remaining batter into prepared pan and smooth top.
*Return now empty bowl to mixer and beat cream cheese, remaining 5 T sugar, lemon juice, and remaining teaspoons vanilla on medium speed until smooth and slightly lightened, about 1 minute.
*Add 1/4 cup reserved batter and mix until incorporated.
*Spoon cheese filling mixture evenly over batter, keeping filling about 1" from edges of pan; smooth top.
*With butter knife of offset spatula, gently swirl filling into batter using pan on counter 2 or 3 times to dislodge any bubbles.
*Sprinkle lemon sugar almond topping evenly over batter and gently press into batter to adhere.
*Bake until top is golden and just firm, and long skewer inserted into cake comes out clean, 45 to 50 minutes.
*Remove pan from oven and firmly tap on counter 2 or 3 times.
*Cool cake in pan on wire rack to room temperature.
*Cut into slices and serve.
-serves 12 to 16-
Note: I adapted this recipe from "Cook's Illustrated"
Labels: cake bar recipe, coffee cake recipe, cream cheese coffee cake recipe
