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Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

for the cake:

2 ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

10 tablespoons butter (1 ¼ sticks) room temperature

1 ½ cups sugar

4 teaspoons lemon juice

4 eggs

3 teaspoons vanilla extract

1 ½ cups sour cream

for the filling:

8 ounces cream cheese, room temperature

¼ cup sugar

1 teaspoon lemon juice

for the streusel:

½ cup sliced almonds

¼ cup sugar

1 teaspoon lemon juice

Preheat oven to 350 degrees F. Grease a 10" tube pan. Stir together the flour, baking powder, soda and salt in a

medium bowl and set aside. In your mixer bowl, cream butter, sugar and lemon juice until light. Add eggs, one at a time, beating well after each. Add vanilla and mix. Add 1 third flour mixture followed by half of the sour cream. Mix. Add another third of the flour mixture followed by the rest of the sour cream. Mix again. Add remaining flour mixture and mix at low speed until all the ingredients are thoroughly combined. Scrape down the sides of the bowl with a spatula, if necessary.

Reserve 1 ¼cups batter and set aside. Spoon batter remaining in the bowl into the prepared tube pan and smooth the top with a spatula.

Mix filling ingredients:

Once the cream cheese is lightened add sugar and then add ¼ cup of the batter you have reserved. Mix to combine.

Spoon cheese filling over the batter in the pan; try to keep the filling from touching the sides of the pan. Spoon remaining batter over the cheese filling. Use a knife to swirl batter and filling together, once again being careful not to get the filling on the sides of the pan. Tap the pan 2-3 times firmly on the countertop to remove air bubbles. Place pan in the oven and bake 20 minutes.

Stir together the streusel ingredients. Remove the cake from the oven and sprinkle the streusel over the top. Return cake to the oven and bake 35 minutes longer or until top is golden. Remove from oven and cool on a rack for 1 hour. Run a knife around the pan to loosen cake and invert to remove the pan. Turn the cake right side up and cool an hour longer before serving.

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