Cream Cheese Coffee Cake
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
This looks more labor intensive then it actually is. I hope you try it.
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- 2 1/4 c
- (11 1/4 ounces) unbleached all-purpose flour
- 1 1/4 tsp
- baking powder
- 1 1/4 tsp
- baking soda
- 1 tsp
- 10 Tbsp
- (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
- 1 c
- plus 7 tablespoons sugar
- 1 Tbsp
- finely grated zest
- 4 tsp
- lemon juice
- large eggs
- 5 tsp
- vanilla extract
- 1 1/4 c
- sour cream
- 8 oz
- cream cheese , softened
Preheat oven to 350 degrees. Spay a 10 inch tube pan with nonstick cooking spray. In am medium sized bowl add flour, baking powder, baking soda, salt, and whisk together with a fork.
Using a stand mixer with the paddle attachment beat together the butter and 1 cup plus two tablespoons of sugar, and lemon zest at medium speed until light and fluffy. Add eggs 1 at a time, incorporating into the batter, and adding next egg only after the previous one has been blended. Add 4 teaspoons of vanilla to this mixture.
Reduce speed of mixer to low, add in 1/3 of the dry flour mixture, blend in well, then add about half of the sour cream, blend well, then 1/2 of the dry flour mixture, blend, the remaining sour cream blending in, and then the remaining flour. Pour about 1/2 of this batter into the prepared tube pan, place the remaining batter into a small bowl, and set aside
Using the bowl that you mixed the cake batter into add the cream cheese, 5 tablespoons sugar, lemon juice, and 1 teaspoon of vanilla and beat until most and creamy. Add about 1/4 cup of the batter and mix in well. Spoon this cream cheese batter over the cake batter, spread the mixture towards the center of the pan. You are trying to achieve a nice tunnel, so don’t spread this out all the way to the edges. Top with remaining cake batter. Spread cake batter over the top evenly.
Bake for approximately 45 to 50 minutes, the cake will be golden. If you are using a cake tester to test the cake, the cream cheese layer will be wet. Cool cake for approximately 1 hour before serving.
Store the cake in the refrigerator.
You may want to drizzle the cake with a light glaze which could 1 cup of powdered sugar combined with 1 tablespoon of milk. This coffee cake has just the right amount of sweetness without a glaze.