You know what I really love about coffee cakes? You bake them and they’re done. There’s no frosting or glaze needed, they are already perfect!
Cream Cheese Coffee Cake
by The Foodie Army Wife
2 c Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Butter, room temperature
1 cup sugar
2 tsp Vanilla
1 c Sour Cream
8 ounces Cream Cheese, room temperature
1/4 c Powdered Sugar
3 Tb Lemon Juice
2 Tb Sugar
1/4 tsp Cinnamon
1/4 c Pecans, very finely chopped
Preheat your oven to 350 degrees.
Line the bottom of a springform cake pan with parchment paper.
Spray the pan & paper with cooking spray, or grease & flour it. Set it aside.
In a bowl, combine the flour, baking powder, baking soda and salt. Set it aside.
In your mixing bowl beat together the butter and sugar until creamy and smooth.
Mix in the eggs, one at a time, completely mixing in each.
Mix in the vanilla.
Mix in half of the flour mixture.
Mix in the sour cream, and then the remaining flour mixture. Set this aside for now.
In another bowl, with a whisk, beat together the cream cheese, powdered sugar and lemon juice until smooth.
Spread half of the cake batter in the bottom of the pan.
Spread the filling over the cake batter.
Spoon the remaining half of the cake batter over the filling, then gently spread it smooth.
In a little bowl, combine the remaining sugar, the cinnamon and pecans.
Sprinkle these over the top of the cake.
Bake the cake for 45-48 minutes or until the cake tests done with a toothpick in the center.
Cool about 10 minutes, then run a knife aroudn the edge.
Remove the side of the pan, and cool the cake completely.