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Cream Cheese Coffee Cake Recipe

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12 Servings
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 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

In a large bowl, cream butter and sugar. Add eggs and vanilla; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Set batter aside.
In a small bowl, beat 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.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing form pan to wire rack. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 320 calories, 16 g fat (9 g saturated fat), 94 mg cholesterol, 311 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

Cream Cheese Coffee Cake published in Country August/September 2004, p51

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