Cream cheese Coffee Cake

By KimberlyB

Ingredients

• LEMON SUGAR-ALMOND TOPPING
• 1 ⁄4 cup sugar
• 1 1⁄2 teaspoons finely grated zest from 1 lemon
• 1 ⁄2 cup sliced almonds
• CAKE
• 2 1⁄4 cups (11 1⁄4 ounces) unbleached all-purpose flour
• 1 1⁄8 teaspoons baking powder
• 1 1⁄8 teaspoons baking soda
• 1 teaspoon table salt
• 10 tablespoons (1 stick plus 2 tablespoons) unsalted
• butter, softened but still cool
• 1 cup plus 7 tablespoons sugar
• 1 tablespoon finely grated zest plus 4 teaspoons juice
• from 1 to 2 lemons
• 4 large eggs
• 5 teaspoons vanilla extract
• 1 1⁄4 cups sour cream
• 8 ounces cream cheese, softened

Details

Adapted from wgbh.org

Preparation

Step 1

1. FOR THE 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.

2. FOR THE CAKE: Spray 10-inch tube 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 tablespoons 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 teaspoons vanilla and mix to combine. Reduce speed
to low and add one-third 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 andadd 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.

3. Reserve 1¼ 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 tablespoons sugar, lemon juice, and remaining
teaspoon vanilla on medium speed until smooth and slightly
lightened, about 1 minute. Add ¼ cup reserved batter and
mix until incorporated. Spoon cheese filling mixture evenly
over batter, keeping filling about 1 inch from edges of pan;
smooth top. Spread remaining cup reserved batter over
filling and smooth top. With butter knife or offset spatula,
gently swirl filling into batter using figure-8 motion, being
careful to not drag filling to bottom or edges of pan. Firmly
tap 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.

4. Bake until top is golden and just firm, and long
skewer inserted into cake comes out clean (skewer will
be wet if inserted into cheese filling), 45 to 50 minutes.
Remove pan from oven and firmly tap on counter 2 or 3
times (top of cake may sink slightly). Cool cake in pan on
wire rack 1 hour. Gently invert cake onto rimmed baking
sheet (cake will be topping-side down); remove tube pan,
place wire rack on top of cake, and invert cake sugar-side
up. Cool to room temperature, about 1½ hours. Cut into
slices and serve.