Lemon Cream Cheese Coffeecake
Just heavenly on a weekday morning.
INGREDIENTS:
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1 cup sour cream
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz package cream cheese, softened
1/4 cup granulated sugar
1 large egg
3/4 cup lemon curd
1/2 cup sliced almonds
INGREDIENTS:
1. Preheat oven to 350. Grease and flour 9-inch springform pan or 9 to 10-inch round cake pan.
2. Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resemebles coarse crumbs.
3. Reserve 1 cup crumb mixture for topping. Add sour cream, egg, vanilla extract, baking powder, baking soda and salt with remaining crumb mixture, and blend well.
4. Spread over bottom and 2-inches up sides of prepared pan.
5. Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.
6. Spread over batter in pan. Spoon curd over filling and sprinkle with remaining crumb mixture and almonds.
7. Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown. Cool slightly on wire rack. To serve, remove side of pan; slice coffee cake into wedges.
Prep: 25 minutes
Cook: 50 minutes
Serves: 16