Lemon Cream Coffee Cake Food

LEMON CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.
• In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.
• In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.
• Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.
• Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.
• Bake for 45 to 55 minutes or until cake is golden andtoothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store.

MEYER LEMON COFFEE CAKE

Steps:

• Streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover and refrigerate until ready to use, up to 3 days.
• Cake: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
• Preheat oven to 350 degrees. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition.
• Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter.
• Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack.
• Glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes.

LEMON CREAM CHEESE COFFEE CAKE

Steps:

• For Cake: Preheat oven to 350 degrees F.
• Grease and flour 9" springform pan or use a 9" to 10" round cake pan.
• Combine flour and sugar in medium bowl.
• Cut in the butter with pastry blender or use two knives until mixture resembles coarse crumbs.
• Reserve 1 cup of the crumb mixture to use for topping.
• To remaining crumb mixture add sour cream, egg, vanilla extract, baking powder, baking soda and salt; blend well.
• Spread over bottom and 2" up the sides of the prepared pan. (You are making a crust in this step. To ease spreading, put a little flour on your fingertips).
• For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.
• Spread over batter in pan.
• For the Topping: Spoon curd over filling; sprinkle with remaining crumb mixture and then sprinkle with sliced 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 (from springform pan), remove side of pan; slice coffee cake into wedges.