Lemon Cream Cheese Coffeecake

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
3/4 cup	148g / 5.2oz	Granulated sugar
3/4 cup	148g / 5.2oz	Butter - (1 1/2 sticks)
1 cup	237ml	Sour cream
1 cup	198g / 7oz	Egg (large)
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1		Cream cheese - (8 oz) - softened
1/4 cup	49g / 1.7oz	Granulated sugar
1 cup	198g / 7oz	Egg (large)
3/4 cup	177ml	Crosse & Blackwell lemon curd
1/2 cup	46g / 1.6oz	Sliced almonds

Recipe Instructions

For cake: Preheat oven to 350 degrees. Grease and flour 9-inch springform pan or 9- to 10-inch round cake pan.

Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resemebles coarse crumbs. Reserve 1 cup crumb mixture for topping. Add sour cream, egg, vanilla extract, baking powder, baking soda and salt with remaining crumb mixture; blend well. Spread over bottom and 2-inches up sides of prepared pan.

For filling: Beat 8 ounces cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth. Spread over batter in pan. Spoon curd over filling; sprinkle with remaining crumb mixture and 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, remove side of pan; slice coffee cake into wedges.

This recipe yields 16 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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