Lemon Filled Coffee Cake |
You have choices of fillings for this wonderful coffee cake. This recipe
calls for a can of lemon pie filling but any fruit favorite of yours would
be equally good. The cheese filling is a favorite of mine. You can add little
spoonfuls of your favorite jam to the top of the cheese filling, swirling
it in with a knife. Do try this recipe!!!
| 2 1/4 cups flour | 3/4 cup sour cream |
| 3/4 cup sugar | 1 egg, beaten |
| 1/2 tsp. baking powder | 1 tsp. vanilla |
| 1/2 tsp. baking soda | 1 - 21 oz. can prepared lemon pie filling |
| 1/4 tsp. salt | 1/2 cup sliced almonds |
| 3/4 cup butter or margarine | 1/2 tsp. cinnamon |
| 1 8 oz. pkg. cream cheese, softened | 1 tsp. lemon extract |
| 1/4 cup sugar | 2 tsp. finely grated lemon rind |
| 1 egg beaten |
Preheat oven to 350F. Grease and flour a 9” or 10” spring form pan. Set aside. In food processor or mixing bowl place the first five ingredients. Mix to blend. Cut butter into pieces and pulse in to form coarse meal. Remove 1 cup of this and set aside. In a small bowl whisk together sour cream , egg and vanilla. Add to dry ingredients and mix just until everything is combined. Spread into prepared pan. Spread mixture 2” up the side of the pan, forming a center indentation. Put lemon filling in center. Combine almonds and cinnamon with remaining dry mixture and sprinkle on top of cake. Bake for 40-50 minutes or until tester comes out clean. Cheese Filling: Combine all ingredients, mix well. Pour on cake. Bake as above.