Post by Loupy on Jun 2, 2016 14:16:47 GMT -7
Cream Cheese Swirled Lemon Coffee Cake
From: Jessica @ www.a-kitchen-addiction.com/
I love lemon. That’s been pretty evident that last couple of months on the blog! So, when I decided to try yeasted coffee cakes for the first time, there wasn’t much of a question in my mind about what flavor to try first! Of course, coffee cake is always good with a swirl of cream cheese, so I added one in to this one, as well.
As a quick note, I know that a lot of times I list a couple of different options for pan sizes in my recipes. However, you really need to use a 10 inch pan for this recipe. I may or may not know from experience that using a 9 inch pan will result in a nice messy overflow in your oven!
Serves: 10
Ingredients
For the Cake
2½ Cups + 2 tbsp all-purpose flour
½ Cup sugar
½ tsp salt
1 tbsp fresh lemon zest
1 packet Red Star Platinum Yeast
½ Cup milk, warmed to 120-130 F
¼ Cup water, warmed to 120-130 F
¼ Cup butter, melted and cooled
2 tbsp fresh lemon juice
1 egg, room temperature
1 tsp vanilla extract
For the Filling
4 oz cream cheese, softened
¼ Cup sugar
1 egg
1 tbsp fresh lemon zest
1 tbsp fresh lemon juice
For the Topping
¾ Cup all-purpose
½ Cup brown sugar
¼ Cup sugar
¼ tsp salt
¼ Cup butter, melted
For the Drizzle
1 Cup confectioner's sugar
2 tbsp half & half
lemon zest, optional
Instructions
Report this adSpray and flour a 10 inch springform pan.
Set aside.
In the bowl of a stand mixer, combine 1½ cups flour, sugar, salt, lemon zest, and yeast.
Add in milk, water, butter, lemon juice, egg, vanilla, and remaining 1 cup plus 2 tablespoons flour.
Beat on low until just combined.
Increase speed to medium and beat for 3 minutes.
Scrape batter into prepared springform pan.
Set aside.
Beat together cream cheese and sugar for filling.
Add in egg, lemon zest, and lemon juice.
Beat until creamy.
Pour over the top of cake batter.
Swirl cream cheese mixture through batter with a knife.
Cover with plastic wrap and allow to rise in a warm place until almost doubled in size, 45 minutes.
Preheat oven to 375 during the last 15 minutes of rise time.
Prepare topping.
Stir together flour, brown sugar, sugar, and salt.
Stir in melted butter and combine until mixture resembles coarse crumbs.
Gently sprinkle crumb topping over risen batter.
Place in preheated oven.
Bake for 20 minutes.
Remove and cover top with aluminum foil.
Bake for an additional 10 minutes, or until toothpick inserted in center comes out mostly clean.
Do not over bake.
Remove from oven and allow to cool completely.
Remove sides of springform pan.
Drizzle with glaze and additional lemon zest.
Slice into pieces and serve.
From: Jessica @ www.a-kitchen-addiction.com/
I love lemon. That’s been pretty evident that last couple of months on the blog! So, when I decided to try yeasted coffee cakes for the first time, there wasn’t much of a question in my mind about what flavor to try first! Of course, coffee cake is always good with a swirl of cream cheese, so I added one in to this one, as well.
As a quick note, I know that a lot of times I list a couple of different options for pan sizes in my recipes. However, you really need to use a 10 inch pan for this recipe. I may or may not know from experience that using a 9 inch pan will result in a nice messy overflow in your oven!
Serves: 10
Ingredients
For the Cake
2½ Cups + 2 tbsp all-purpose flour
½ Cup sugar
½ tsp salt
1 tbsp fresh lemon zest
1 packet Red Star Platinum Yeast
½ Cup milk, warmed to 120-130 F
¼ Cup water, warmed to 120-130 F
¼ Cup butter, melted and cooled
2 tbsp fresh lemon juice
1 egg, room temperature
1 tsp vanilla extract
For the Filling
4 oz cream cheese, softened
¼ Cup sugar
1 egg
1 tbsp fresh lemon zest
1 tbsp fresh lemon juice
For the Topping
¾ Cup all-purpose
½ Cup brown sugar
¼ Cup sugar
¼ tsp salt
¼ Cup butter, melted
For the Drizzle
1 Cup confectioner's sugar
2 tbsp half & half
lemon zest, optional
Instructions
Report this adSpray and flour a 10 inch springform pan.
Set aside.
In the bowl of a stand mixer, combine 1½ cups flour, sugar, salt, lemon zest, and yeast.
Add in milk, water, butter, lemon juice, egg, vanilla, and remaining 1 cup plus 2 tablespoons flour.
Beat on low until just combined.
Increase speed to medium and beat for 3 minutes.
Scrape batter into prepared springform pan.
Set aside.
Beat together cream cheese and sugar for filling.
Add in egg, lemon zest, and lemon juice.
Beat until creamy.
Pour over the top of cake batter.
Swirl cream cheese mixture through batter with a knife.
Cover with plastic wrap and allow to rise in a warm place until almost doubled in size, 45 minutes.
Preheat oven to 375 during the last 15 minutes of rise time.
Prepare topping.
Stir together flour, brown sugar, sugar, and salt.
Stir in melted butter and combine until mixture resembles coarse crumbs.
Gently sprinkle crumb topping over risen batter.
Place in preheated oven.
Bake for 20 minutes.
Remove and cover top with aluminum foil.
Bake for an additional 10 minutes, or until toothpick inserted in center comes out mostly clean.
Do not over bake.
Remove from oven and allow to cool completely.
Remove sides of springform pan.
Drizzle with glaze and additional lemon zest.
Slice into pieces and serve.
