Who doesn’t love a big bundt? Who doesn’t want one shoved in their face? Especially if it’s a cream cheese coffee cake. It’s a done deal.
“Why do you love bundt cakes so much?”, asked no one.
Because I’m the epitome of lazy and bundt’s are a lazy man’s cake.
Bundt’s are a, I need cake in my mouth asap, get the hell outta my way, it’s an emergency (when isn’t it an emergency though), type of cake.
I guess I should always be making bundt cakes then.
Especially when it has citrus (love), cream cheese (really love), and can easily be eaten alongside a glorious, hot cup of coffee (ok, tis perfection now).
Oh yeah yeah yeah yeah, here’s a quick summary of the recipe.
It’s time for, THE RUNDOWN:
-The original recipe uses lemon zest and juice to add some delicious tang and flavor to the cake. Lemon is my favorite citrus to use in this recipe, but I had an orange on hand so I decided to use that. Any type of citrus can be used though; lemon, lime, orange, grapefruit, etc.
-The original recipe uses a tube pan, which I don’t have. Whaaat, I know. So bundt pan it was. Same thing, don’t yell at me.
-When checking to see if the cake is done, you’re probably gonna hit some cream cheese with your toothpick, just keep that in mind. It might be a tad confusing.
Try not to overbake it, is all I’m saying. Yeah I know, that’s everyone’s advice, “Try not to overbake it.”
And everyone’s thinking, “Yeah bitch, I’m not purposely trying to overbake it.”
I get it. It’s annoying, I’m annoying, but that damn cream cheese can honestly screw shit up.
Whether you make this cream cheese coffee cake, or maybe like..some brownies, you shall prosper. You shall make great things!
In the words of Heidi Klum and all Germans, “Auf Wiedersehen.”
Project Runway bitches. I don’t know why I just thought of that.
Also, if you’re offended by my use of the word bitch, I understand, but get over it bitch.
Thanks and hope you enjoy!
Cream Cheese Coffee Cake
Print RecipeIngredients
- Lemon Sugar-Almond Topping
- 1/4 cup [1 3/4 ounces sugar]
- 1 1/2 teaspoons finely grated lemon zest
- 1/2 cup sliced almonds
- Cake
- 2 1/4 cups [11 1/2 ounces] unbleached all purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon salt
- 10 tablespoons [1 stick plus 2 tablespoons] unsalted butter, soft but still cool
- 1 cup [7 ounces] plus 7 tablespoons sugar
- 1 tablespoon finely grated lemon zest, or other citrus zest
- 4 teaspoons lemon juice, or other citrus juice
- 4 large eggs
- 5 teaspoons vanilla
- 1 1/4 cups sour cream
- 8 ounces cream cheese, softened
Instructions
For the Topping: Stir the sugar and lemon zest until combined and the sugar is moistened. Stir in the almonds and set aside.
For the Cake: Adjust an oven rack to the middle position and heat the oven to 350. Spray a 10 inch tube pan with vegetable oil spray. Whisk the flour, baking powder, soda and salt together.
In a standing mixer with the paddle attachment, beat the butter, 1 cup plus 2 tablespoons sugar, and the lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl. Add the eggs one at a time, beating well after each addition, about 20 seconds, scraping down the sides of the bowl as necessary. Add 4 teaspoons vanilla and mix to combine. With the mixer on low, add one-third of the flour mixture, followed by half the sour cream, mixing until incorporated after each addition, 5-10 seconds. Repeat, using half the remaining flour and the all the remaining sour cream. Scrape down bowl and add the remaining flour; mix on low speed until the batter is combined, about 10 seconds.
Reserve 1 1/4 cups batter and set aside. Spoon the remaining batter into the prepared pan and smooth the top. Return the now-empty bowl to the mixer and beat cream cheese, 5 tablespoons sugar, lemon juice and 1 teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add 1/4 cup of the reserved batter and mix until incorporated. Spoon the cream cheese filling mixture evenly over the batter, keeping the filling about 1 inch from the edges of the pan; smooth the top. Spread the remaining 1 cup reserved batter over the filling and smooth the top. With a butter knife or offset spatula, gently swirl the filling into the batter using a figure-eight motion, being careful to not drag the filling to the edges of the pan. Firmly tap the pan on the counter two or three times to dislodge any bubbles. Sprinkle the lemon sugar – almond topping evenly over the batter and gently press into the batter to adhere.
Bake until the top is golden and just firm and a long skewer inserted into the cake comes out clean [the skewer will be wet where it is inserted into the cream cheese filling], 45-50 minutes. Remove the pan from the oven and firmly tap on the counter two or three times [the top of the cake may sink slightly]. Cool the cake in the pan on a wire rack 1 hour. Gently invert the cake onto a rimmed baking sheet; remove the tube pan, place a wire rack on top of the cake, and invert the cake sugar side up. Cool to room temperature, about 1 1/2 hours, before serving.
Notes
Recipe from Cook's Illustrated.
