Lemon Cream Cheese Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 18 |
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what can I say.... If it says lemon and cream cheese and cake in the same sentence it has my attention... this has a slightly different kind of spices added ..nutmeg and mace... the recipe is from McCormicks Ingredients:
1 package (8 ounces) cream cheese, softened |
1 1/4 cups sugar |
2 eggs |
1/4 teaspoon mccormick® ground mace |
or 1/4 teaspoon mccormick® ground nutmeg |
2 teaspoons mccormick® pure lemon extract |
1 3/4 cups sifted flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup milk |
streusel topping |
1/2 cup sugar |
1/4 cup flour |
2 teaspoons mccormick® pumpkin pie spice |
1/4 cup (1/2 stick) cold butter |
Directions:
1. 1. Preheat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in mace and lemon extract.
2. 2. Sift flour with baking powder, soda and salt. Add alternately with milk to butter mixture. Pour into greased and floured 13x2-inch baking pan.
3. 3. For the Streusel Topping, mix sugar, flour and pumpkin pie spice in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over batter.
4. 4. Bake 35 minutes or until cake pulls away from sides of pan. Cool on wire rack.
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