Wednesday, April 17, 2013

Lemon-Almond Cream Cheese Coffee Cake

Lemon-Almond Cream Cheese Coffee Cake
Cream cheese gives this fresh, lemony breakfast treat a sturdy almost pound-cake like texture.  Freezing the streusel until it is very firm and cold before crumbling it over the batter ensures that it will remain  a crunchy layer on the surface of the cake and won't melt into the batter as it bakes.  Recipe of Jill O'Connor 
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Ingredients:
Almond Streusel:
1/2 cup granulated sugar
1/2 cup all purpose flour
1 teaspoon freshly grated lemon zest
pinch of salt
4 tablespoons unsalted butter, softened
1/2 cup sliced almonds
Cake:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup very finely ground almonds or almond flour
3/4 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 teaspoon pure almond extract
1 teaspoon pure lemon extract
1/4 cup fresh lemon juice
1 tablespoon freshly grated lemon zest
3 large eggs
Drizzle:
1 cup confectioners sugar
2 to 3 tablespoons fresh lemon juice
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Directions:
Preheat oven to 325 degrees.  Spray a 9 inch round cake pan or springform pan with non-stick cooking spray.
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Make the streusel : In a small bowl, whisk together the sugar, flour, lemon zest and salt.  Use a pastry blender, a fork or your fingers to cut the softened butter into the dry ingredients until combined  and the mixture resembles course crumbs.  Refrigerate or freeze until very cold and the streusel is firm.
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Make the cake:  In a medium bowl, whisk together the flour, baking powder, salt and ground almonds.  Set aside.  In a large bowl, using an electric mixer set at medium speed, beat together the butter, cream cheese and sugar until light and creamy, about 4 to 5 minutes.  Beat in the extracts, lemon juice nad lemon zest.  Beat in the eggs, one at a time, beating well after each addition.  On low speed beat in the flour / almond mixture just until combined.
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Scrape the batter into the prepared pan, spreading it in an even layer.  Use your hands to crumble the cold streusel over the surface of the batter.  Sprinkle with sliced almonds.  Bake for 45 to 50 minutes, or until a skewer inserted comes out clean.  Transfer to a wire rack to cool completely.
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When cool, remove the cake and place on a cake plate.  If desired stir togeether the confectioners sugar and two tablespoons lemon juice until smooth and drizzle over the top of the cake.

Serves 8 to 10





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