Cream Cheese Coffee Cake

Print Recipe

5 from 46 votes

Cream cheese coffee cake is tender and moist with a rich cream cheese filling and lemon and almond topping.

Prep Time10

Cook Time45

Course: Afternoon Tea,, Breakfast

Cuisine: American

Servings: servings

Calories: 334kcal

Author: Cynthia

Ingredients

Lemon Sugar-Almond Topping

1/4 cup sugar
1 1/2 teaspoon lemon zest
1/2 cup sliced almonds

Cake

2 1/4 cups all purpose, unbleached flour (10 1/2 ounces)
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon fine sea salt
10 tablespoons unsalted butter softened, but still cool
1 cup sugar 7 1/2 ounces
7 Tablespoons sugar divided
1 Tablespoon finely grated lemon zest
4 teaspoons lemon juice
4 large eggs
5 teaspoons vanilla extract divided
1 1/4 cups sour cream
8 ounces cream cheese softened

Instructions

Lemon Almond Topping

Mix lemon zest, sugar until moistened. Stir in sliced almonds. Set aside.

Cake

Preheat oven to 350 degrees F. Adjust rack in oven to middle.
Grease or spray the inside of a 10" tube pan. Whisk dry ingredients together; flour, baking powder, baking soda and salt.
In a stand mixer fitted with paddle attachment, beat butter and 1 cup plus 2 Tablespoons sugar, and lemon zest together until light and fluffy, scrapping down sides of bowl as necessary, about 3 minutes.
Add eggs, one at a time, beating well after each addition, about 20 seconds. Scrape down sides of bowl. Add 4 teaspoons vanilla, mixing to combine.
Reduce speed of mixer to low, add 1/3 flour mixture and 1/2 sour cream, mixing to blend, just until combined about 5 to 10 seconds. Repeat with 1/3 flour mixture and remaining sour cream, mixing just until combined. Add remaining 1/3 flour and mix for 10 seconds. Use a rubber spatula and make sure all of the flour is combined.
Reserve 1/4 cup batter and pour 1/2 cup batter into the tube pan. Reserve remaining 1/2 cup, in addition to the 1/4 cup batter.
No need to rinse out mixing bowl. Beat cream cheese, 5 Tablespoons sugar, lemon juice, and remaining 1 teaspoon vanilla on medium speed until light and smooth. Fold in 1/4 cup batter. Mixing until smooth.
Drop cream cheese mixture into tube pan, avoiding edges of pan and smooth with an offset spatula.
Spread remaining 1/2 cup batter and spread over cream cheese filling. Using an offset spatula to swirl the filling into the cake, avoiding edges and sides of pan. Rap or drop cake pan 2 or 3 times to dislodge any bubbles.
Bake at 350 degrees for 45-50 minutes or until a long stick inserted in the cake part (not the cream cheese part) comes out clean.
Cool cake in pan on wire rack for an hour. Remove cake from pan and cool top up another hour or until completely cool.
Wrap any remaining cake in plastic or an airtight container.

Notes

Read instructions first. The lemon zest and vanilla is used twice.
Measure or weigh out ingredients before beginning.

Nutrition