May 22, 2010

CREAM CHEESE COFFEE CAKE



 

2 (3 oz.) cream cheese, softened
2 tbsp. confectioners sugar
2 tbsp. lemon juice
2 c. unsifted plain flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1/2 c. butter, softened
3 eggs
1 tsp. vanilla
8 oz. sour cream


Preheat oven to 350 degrees. In a small bowl, beat cheese, confectioners sugar and lemon juice until smooth; set aside. Stir together flour, baking powder, baking soda and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with sour cream; mix well. Pour half of batter into greased and floured 10 inch tube pan. Spoon cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. Sprinkle with cinnamon- nut topping.


CINNAMON-NUT TOPPING:

1/4 c. finely chopped nuts
2 tbsp. sugar
1/2 tsp. cinnamon


Combine all ingredients; spread over filling. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 10 minutes, remove from pan. Serve warm.

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