A Week Of Breakfast Breads: Cream Cheese Coffee Cake

Cream Cheese Coffee Cake is one of my favorite breakfast breads. I found this recipe while I was watching an episode of America's Test Kitchen. Every time I have made it and served it to family or guests, it has been a big hit. People have also been impressed with the way it looks when it is cut. 

Cream Cheese Coffee Cake

Lemon Sugar-Almond Topping

• 1/4 cup of sugar
• 1 1/2 tsp of lemon zest
• 1/2 cup sliced almonds (optional -I don't like almonds so I just use the sugar and lemon zest as the topping.)

Cake

• 2 1/4 cup of flour (I use 1 1/2 cup of flour and 3/4 cup of whole wheat flour.)
• 1 1/8 tsp of baking soda
• 1 1/8 tsp of baking powder
• 1 tsp salt
• 10 Tbsp of unsalted butter (1 stick plus 2 Tbsp)
• 1 cup plus 7 Tbsp of sugar
• 1 Tbsp of lemon zest plus 4 tsp of lemon juice from 1 to 2 lemons
• 4 large eggs
• 5 tsp of vanilla extract
• 1 1/4 cup of sour cream
• 8 oz of cream cheese, softened

Preheat oven to 350 degrees. Grease and flour a 10" tube pan. 

Stir together the 1/4 cup of sugar and 1 1/2 tsp of lemon zest. (If you want to use almonds, now is the time to add it to the sugar and lemon zest. 

In a large bowl; whisk together the flour, baking soda, baking powder, and salt. 

In a stand mixer bowl; beat the butter, 1 cup plus 2Tbsp of sugar, and 1 Tbsp of lemon zest with paddle attachment on medium speed until light and fluffy. Scrape down the sides of the bowl. 

Add eggs 1 at at time, beating after each addition. Scraping down the sides of the bowl when necessary. 

Add 4 tsp of vanilla extract and combine well. 

Reduce speed to low and add 1/3 of the flour mixture and half of the sour cream, mixing until incorporated after each addition. Repeat with half of the flour mixture that is left and the rest of the sour cream. Scrape down bowl and then add the rest of the flour mixture. Mix on low until batter is thoroughly combined. 

Remove bowl from mixer. Fold batter once or twice with rubber spatula to incorporate any remaining flour. 

Reserve 1 1/4 cup of the batter and set aside. Spoon remaining batter into the tube pan and smooth the top. 

Return empty bowl to the mixer. In it beat the cream cheese, the remaining 5 Tbsp of sugar, lemon juice, and remaining tsp of vanilla extract on medium speed until the mixture is smooth. Add 1/4 cup of reserved batter and incorporate. 

Spoon cream cheese filling evenly over the batter in the pan, leaving about 1 inch from the edge of the pan. Smooth out the mixture. Spread the remaining batter over the filling and smooth the top. 

With a butter knife or offset spatula, gently swirl filling into the batter using figure-8 motion. Be careful to not drag filling to the bottom or edge of pan. 

Firmly tap pan on the counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar mixture over the batter and gently press into the batter to adhere. 

Bake until the top is golden and firm, and a long skewer inserted into the cake comes out clean (skewer will be wet in inserted into the cream cheese filling. Baking time is usually 45 to 50 minutes. 

Remove pan from oven and firmly tap on the counter 2 to 3 times (top of cake may sink slightly.) Cool cake in pan in a wire rack for an hour. 

Gently invert the cake onto a rimmed baking sheet and remove from pan. Place wire rack on top of the cake and invert cake sugar-side up. Cool to room temperature for about 1 1/2 hours. Cut into slices and serve. Enjoy! 

Obviously, this is one breakfast bread you will need to make the night before if you plan on serving it for breakfast. It is easy to warm up in the microwave for a few seconds or a few minutes in a low degree oven. 

This recipe isn't available on America's Test Kitchen's website, unless you have a subscription. However, you can view a video on the making of the cake at the following link: Cream Cheese Coffee Cake Video.  

Living life simply and loving the simple life!