Cream Cheese Coffee Cake
Lemon Sugar-Almond Topping
1/4 cup sugar
1 1/2 teaspoon finely grated zest from 1 lemon
1/2 cup sliced almonds
2 1/4 cups unbleached all-purpose flour
1 1/8 teaspoon baking soda
1 1/8 teaspoon baking powder
1 teaspoon salt
10 tablespoons unsalted butter, soften but still cool
1 cup plus 7 tablespoons sugar
1 tablespoons finely grated zest plus 4 teaspoons juice from 1 or 2 lemons
4 large eggs
5 teaspoons vanilla extract
1 1/4cups sour cream
8 ounces cream cheese, softened
Preheat oven 350, move rack to middle position.
For the topping: Stir together sugar and zest, mix well till sugar is moistened then add almonds set aside.
For the cake:
Spray 10 inch tube pan with nonstick cooking spray. Whisk flour, baking soda, baking powder and salt together in a medium bowl; set aside. In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 tablespoons of sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down the sides with a rubber spatula. Add eggs one at a time, beating well after each addition, about 20 seconds. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add one-third of the flour mixture, followed by half of the sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
Reserve 1 1/4 cups batter and set aside. Spoon remaining batter into tube pan spread evenly. Return now-empty bowl to mixer and beat cream cheese, 5 tablespoons sugar, lemon juice, and remaining vanilla on medium speed until smooth. Add 1/4 cup reserved batter to cream cheese filling, and mix until incorporated. Spoon cheese mixture evenly over batter in tube pan, keeping filling about 1 inch away from edges of pan. Spread remaining batter over the top of cheese filling and smooth top. With butter knife, gently swirl batter, being careful not to drag filling to bottom or edges. Firmly tap pan on counter 2 or 3 times to dislodge any air bubbles. Sprinkle lemon sugar-almond mixture on top and gently press into batter to adhere.
Bake 45-50 minutes or until top is golden and just firm and long skewer inserted into cake comes out clean. Skewer will be wet if inserted into cheese filling. Remove from oven and gently tap on counter top 2-3 times. Cool cake in pan for 1 hour on wire rack. Remove from pan and cool to room temperature, about 1 1/2 hours.
Note: Leftovers should be kept in refrigerator, covered tightly in plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.
I baked ours for 45 minutes, and started checking the coffee cake @ 40 minutes.