Lemon Cream Cheese Coffeecake
A luscious lemon coffeecake with a layer of cheesecake filling topped with lemon curd and sprinkled with an almond streusel.
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 large egg
3/4 cup commercially bottled lemon curd
1/2 cup sliced almonds
- For Cake: Preheat oven to 350°F (175°C). Grease and flour 9-inch springform pan or 9 to 10-inch round cake pan.
- Combine flour and sugar in medium bowl. cut in butter with pastry blender or two knives until mixture resemebles coarse crumbs. Reserve 1 cup crumb mixture for topping. Add sour cream, egg, vanilla extract, baking powder, baking soda and salt with remaining crumb mixture; blend well. Spread over bottom and 2-inches up sides of prepared pan.
- For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth. Spread over batter in pan. Spoon curd over filling; sprinkle with remaining crumb mixture and almonds.
- Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown. Cool slightly on wire rack. To serve, remove side of pan; slice coffee cake into wedges.
Makes 12 servings.