Lemon and Cream Cheese Coffee Cake.
- 2 ounces cream cheese, softened
- 2 tablespoons milk to thin cream cheese
- 1 stick (4oz.) butter, softened
- 1 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup lemon curd; if not homemade give it a squeeze of lemon to brighten the flavor.
- For crumble
- 2 tablespoon flour
- 2 tablespoon sugar
- 2 tablespoon butter
- Powdered sugar – dust the top to make it pretty.
- Mise en place ~ Gather ingredients.
- Combine flour and sugar, then cold butter for crumble.
- Place in a container in the freezer until you mix the batter.
- Preheat oven to 350° F.
- Use parchment to line a 9x9 inch pan or I used a quarter-sheet pan which I prefer.
- Combine flour, baking powder, soda, and salt; set aside.
- Cream sugar and butter.
- Beat in egg one at a time.
- Add vanilla.
- Add flour and buttermilk, alternating in thirds – just to combine.
- Spread batter evenly into baking pan.
- Spoon dollops of thinned cream cheese and lemon curd on top; swirl through batter with a knife or better yet a chopstick if you have one.
- Sprinkle crumble on top. I did not use all of it – your choice.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Cool; dust with powdered sugar.
- Serve warm or room temperature.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/lemon-cream-cheese-coffee-cake/
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