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Name: LEMON ALMOND COFFEE CAKE - Mom Margaret
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 Cup Sugar; 1 1/2 tsp. Finely grated zest from 1 lemon (or 1/4 tsp. lemon; 1/2 up Sliced Almonds; 2 1/4 Cups Flour; 1 1/8 tsp. Baking Powder; 1 1/8 tsp. Baking Soda; 1 tsp. Salt; 10 Tbl. Butter (1 stick + 2 Tbl); 1 Cup + 2 Tbl. Sugar; 1 Tbl. Finely grated zest (or 1/2 tsp. lemon oil not flav; 4 eggs; 4 tsp. Vanilla; 1 1/4 Cups Sour Cream (set aside); 8 oz. Cream cheese; 5 Tbl. Sugar; 4 tsp. Lemon juice; 1 tsp. Vanilla

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INGREDIENTS

1/4 Cup Sugar
1 1/2 tsp. Finely grated zest from 1 lemon (or 1/4 tsp. lemon
1/2 up Sliced Almonds
2 1/4 Cups Flour
1 1/8 tsp. Baking Powder
1 1/8 tsp. Baking Soda
1 tsp. Salt
10 Tbl. Butter (1 stick + 2 Tbl)
1 Cup + 2 Tbl. Sugar
1 Tbl. Finely grated zest (or 1/2 tsp. lemon oil not flav
4 eggs
4 tsp. Vanilla
1 1/4 Cups Sour Cream (set aside)
8 oz. Cream cheese
5 Tbl. Sugar
4 tsp. Lemon juice
1 tsp. Vanilla

INSTRUCTIONS

Lemon Sugar-Almond Topping:

Stir together; set aside:

1/4 Cup Sugar

1 ½ tsp. Finely grated zest from 1 lemon (or ¼ tsp. lemon oil not flavoring)

½ Cup Sliced Almonds

Cake:

Wisk together; set aside:

2 ¼ Cups Flour

1 1/8 tsp. Baking Powder

1 1/8 tsp. Baking Soda

1 tsp. Salt

Beat together at a medium speed until light and fluffy (about 3 minutes):

10 Tbl. Butter (1 stick + 2 Tbl)

1 Cup + 2 Tbl. Sugar

1 Tbl. Finely grated zest (or ½ tsp. lemon oil not flavoring)

Add 4 eggs 1 at a time, beating for 20 seconds between each egg

Add and mix to combine, 4 tsp. Vanilla

Measure out 1 ¼ Cups Sour Cream (set aside)

Reduce speed to low and add the following to the butter mixture beating 5-10 seconds after each addition:

1/3 of flour mixture

½ of sour cream

Repeat using ½ of the remaining flour mixture and all of remaining sour cream.

Scrape bowl and add remaining flour. Mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

Reserve 1 ¼ cups batter and set aside.

Spoon batter into a 10-inch tube pan sprayed with nonstick cooking spray.

Return empty bowl to mixer and beat together on medium speed for 1 minute:

8 oz. Cream cheese

5 Tbl. Sugar

4 tsp. Lemon juice

1 tsp. Vanilla

Mix in ¼ cup of the reserved batter

Make an indentation in the center of the dough staying 1 inch from the edges.

Spoon cheese filling mixture in the indentation again staying 1 inch from the edges.

Spread remaining cup of batter over filling and smooth top. With a knife, gently swirl filling into batter using figure-8 motion. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere.

Bake at 350° 45-50 minutes until top is golden brown and a long skewer comes out clean.

Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly).

Cool on wire rack 1 hour. Gently invert onto rimmed baking sheet; remove tube pan, and invert cake sugar-side up on cake plate. Cool for 1 ½ hours. Store leftovers tightly wrapped in plastic wrap and in the refrigerator.

NOTES

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LEMON ALMOND COFFEE CAKE - Mom Margaret

1/4 Cup Sugar
1 1/2 tsp. Finely grated zest from 1 lemon (or 1/4 tsp. lemon
1/2 up Sliced Almonds
2 1/4 Cups Flour
1 1/8 tsp. Baking Powder
1 1/8 tsp. Baking Soda
1 tsp. Salt
10 Tbl. Butter (1 stick + 2 Tbl)
1 Cup + 2 Tbl. Sugar
1 Tbl. Finely grated zest (or 1/2 tsp. lemon oil not flav
4 eggs
4 tsp. Vanilla
1 1/4 Cups Sour Cream (set aside)
8 oz. Cream cheese
5 Tbl. Sugar
4 tsp. Lemon juice
1 tsp. Vanilla

Lemon Sugar-Almond Topping:
Stir together; set aside:
1/4	Cup	Sugar
1 ½    tsp.	Finely grated zest from 1 lemon (or ¼ tsp. lemon oil not flavoring)
½	Cup	Sliced Almonds

Cake:
Wisk together; set aside:
2 ¼	Cups	Flour
1 1/8  tsp.	Baking Powder
1 1/8  tsp.	Baking Soda
1	tsp.	Salt

Beat together at a medium speed until light and fluffy (about 3 minutes):
10	Tbl. 	Butter (1 stick + 2 Tbl)
1 Cup + 2 Tbl.	Sugar
1 	Tbl.	Finely grated zest (or ½ tsp. lemon oil not flavoring)

Add 4 eggs 1 at a time, beating for 20 seconds between each egg

Add and mix to combine, 4 tsp. Vanilla

Measure out 1 ¼ Cups Sour Cream (set aside)

Reduce speed to low and add the following to the butter mixture beating 5-10 seconds after each addition:
1/3 of flour mixture
½ of sour cream
Repeat using ½ of the remaining flour mixture and all of remaining sour cream.  
Scrape bowl and add remaining flour.  Mix at low speed until batter is thoroughly combined, about 10 seconds.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

Reserve 1 ¼ cups batter and set aside.

Spoon batter into a 10-inch tube pan sprayed with nonstick cooking spray.
                                                                              
Return empty bowl to mixer and beat together on medium speed for 1 minute:
8	oz.	Cream cheese
5	Tbl.	Sugar
4	tsp.	Lemon juice
1	tsp.	Vanilla
Mix in ¼ cup of the reserved batter

Make an indentation in the center of the dough staying 1 inch from the edges.
Spoon cheese filling mixture in the indentation again staying 1 inch from the edges.
Spread remaining cup of batter over filling and smooth top.  With a knife, gently swirl filling into batter using figure-8 motion.  Firmly tap pan on counter 2 or 3 times to dislodge any bubbles.  Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere.

Bake at 350° 45-50 minutes until top is golden brown and a long skewer comes out clean.
Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly).
Cool on wire rack 1 hour.  Gently invert onto rimmed baking sheet; remove tube pan, and invert cake sugar-side up on cake plate.  Cool for 1 ½ hours.  Store leftovers tightly wrapped in plastic wrap and in the refrigerator.

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Nutrition

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Serving Size: 1 Recipe (1539g)
Recipe Makes: 1 Recipe

Calories: 4480
Calories from Fat: 2609 (58%)

Amt Per Serving		% DV

	Total Fat 289.9g	387 %
	Saturated Fat 178.1g	891 %
	Monounsaturated Fat 74.7g
	Polyunsanturated Fat 11.2g
Cholesterol 821.8mg		253 %
Sodium 16764.9mg		578 %
Potassium 1308.5mg		34 %
Total Carbohydrate 448.3g		132 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 448.2g
Protein 34.9g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4480

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