Lemon and Cream Cheese Coffee Cake.
Author: 
 
Ingredients
  • 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.
Instructions
  1. Mise en place ~ Gather ingredients.
  2. Combine flour and sugar, then cold butter for crumble.
  3. Place in a container in the freezer until you mix the batter.
  4. Preheat oven to 350° F.
  5. Use parchment to line a 9x9 inch pan or I used a quarter-sheet pan which I prefer.
  6. Combine flour, baking powder, soda, and salt; set aside.
  7. Cream sugar and butter.
  8. Beat in egg one at a time.
  9. Add vanilla.
  10. Add flour and buttermilk, alternating in thirds – just to combine.
  11. Spread batter evenly into baking pan.
  12. 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.
  13. Sprinkle crumble on top. I did not use all of it – your choice.
  14. Bake for 25-30 minutes or until toothpick comes out clean.
  15. Cool; dust with powdered sugar.
  16. Serve warm or room temperature.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/lemon-cream-cheese-coffee-cake/