Nutty Cream Cheese Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A good friend gave me this recipe. I've made it often, and everyone loves it. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
filling: |
2 packages (3 ounces each) cream cheese |
2 tablespoons confectioners' sugar |
2 tablespoons lemon juice |
cinnamon-nut topping: |
1/4 cup finely chopped pecans |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Set aside.
2. In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until smooth. Spoon half of the batter into a greased and floured 10-in. tube pan. Top with filling and remaining batter. Combine topping ingredients; sprinkle over batter.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12 servings.
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