LEMON CREAM CHEESE COFFEE CAKE
Find out why this Lemon Cream Cheese Coffee Cake is a real crowd pleaser! Explore the recipe to learn what ingredients go into this delicious dessert.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 16 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray and set aside.
- To prepare the filling, add the cream cheese and sugar to a medium bowl and beat together until smooth. Add in the egg and lemon juice and beat until smooth. Fold in the lemon zest and set aside.
- To prepare the cake batter, add the butter and sugar to a large bowl and cream together. Add in the eggs one at a time and blend until combined. Add in the sour cream and lemon juice and blend until combined. Add in the flour, baking powder, baking soda, and salt and stir until just combined. Then fold in the lemon zest.
- Spread half of the cake batter into the bottom of the prepared 9 x 13 dish. Then place prepared filling over the batter by dropping by the spoonful. Carefully spread the filling over the batter. Next, drop spoonful's of the remaining cake batter over the filling and gently spread the batter out over the filling.
- With a knife, cut through the layers a few times to marble.
- To make the topping, blend all of the ingredients together with a pastry blender until it resembles coarse crumbs. Sprinkle over the top of the cake batter.
- Bake the cake at 350 degrees for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool.
- Before serving, mix the glaze ingredients together and drizzle over the cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAM CHEESE COFFEE CAKE II
A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!
Provided by AMAGU2
Categories Desserts Cakes Coffee Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 29.1 g, Cholesterol 68.1 mg, Fat 15.9 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 267.2 mg, Sugar 15.7 g
CREAMY LEMON CHEESECAKE
My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
LEMON-CREAM CHEESE COFFEE CAKE
Hosting a brunch party? Minimize the stress with this impressive coffee cake that's made easy with Bisquick™ mix.
Provided by By Cindy Rahe
Categories Side Dish
Time 1h10m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
- In large bowl, measure 2 1/2 cups Bisquick™ mix. In large measuring cup or bowl, beat 2 eggs, 1 cup sugar, the milk, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Fold into Bisquick™, followed by melted butter. Spread batter in pan.
- In medium bowl, beat Cream Cheese Mixture ingredients with electric mixer on medium speed until smooth and combined. Drop mixture by dollops all over top of batter; swirl using butter knife.
- In small bowl, mix 1/2 cup Bisquick™ mix, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in cold butter using pastry blender or by pinching with clean fingers until you get coarse, sandy crumbs. Spread streusel over top of batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and edges of cake are golden. Cool on cooling rack at least 20 minutes before serving.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 13 g, TransFat 0 g
GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don't have parchment paper, spray the dish with non-stick cooking spray. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Pour the batter into the prepared baking dish and smooth it out to the edges. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer. Bake the coffee cake at 350 degrees for 37-40 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.
LEMON CREAM CHEESE COFFEE CAKE
This is just what you are looking for to go with that hot cup of coffee in the morning ; ) I've made this a few times now and it is simply awesome! I know you are going to love this coffecake. This recipe is very well suited for stay over company. Use either a commercial lemon curd, or try my delicious Recipe #46378. Adapted from Cooks Recipes. Enjoy!
Provided by Bev I Am
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- For Cake: Preheat oven to 350 degrees F.
- Grease and flour 9" springform pan or use a 9" to 10" round cake pan.
- Combine flour and sugar in medium bowl.
- Cut in the butter with pastry blender or use two knives until mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture to use for topping.
- To remaining crumb mixture add sour cream, egg, vanilla extract, baking powder, baking soda and salt; blend well.
- Spread over bottom and 2" up the sides of the prepared pan. (You are making a crust in this step. To ease spreading, put a little flour on your fingertips).
- For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.
- Spread over batter in pan.
- For the Topping: Spoon curd over filling; sprinkle with remaining crumb mixture and then sprinkle with sliced almonds.
- 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 (from springform pan), remove side of pan; slice coffee cake into wedges.
Nutrition Facts : Calories 302.6, Fat 18.9, SaturatedFat 10.8, Cholesterol 71.2, Sodium 207.1, Carbohydrate 29.1, Fiber 0.9, Sugar 12.8, Protein 5
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- Preheat oven to 350 degrees. Prepare a 9 x 9 inch baking dish by lining it with parchment paper.
- Be sure to leave the parchment paper long enough so that it hangs over the pan a little - enough to grab - this will help ease the removal of the cake from the pan.
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- Combine all of the ingredients in a bowl until you reach a wet but crumbly consistency. Place in the fridge while you make the rest of the cake.
- Add the cream cheese, lemon zest, sugar, and flour to a bowl. Your cream cheese should be soft enough to mix by hand, so start by mashing together the ingredients with a fork.
- Preheat the oven to 350F and prepare a 9″ springform pan. Coat all sides with nonstick spray and line the bottom with a sheet of parchment paper.
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