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Lemon Cream Cheese Coffeecake
Makes 18 servings

 

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Breakfast Recipes from AlansKitchen.comPrep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

Streusel Topping:

  • 1/2 - cup sugar
  • 1/4 - cup flour
  • 2 - teaspoons Pumpkin Pie Spice
  • 1/4 - cup (1/2 stick) cold butter

Cake:

  • 1/2 - cup (1 stick) butter, softened
  • 1 - package (8 ounces) cream cheese, softened
  • 1-1/4 - cups sugar
  • 2 - eggs
  • 1/4 - teaspoon Ground Mace or 1/4 teaspoon Ground Nutmeg
  • 2 - teaspoons Pure Lemon Extract
  • 1-3/4 - cups sifted flour
  • 1 - teaspoon baking powder
  • 1/2 - teaspoon baking soda
  • 1/4 - teaspoon salt
  • 1/4 - cup milk

Directions

Preheat oven to 350°F. Grease and flour 13x2-inch baking pan.

Streusel Topping

  1. In a medium bowl, mix sugar, flour and pumpkin pie spice. 
  2. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

Coffeecake

  1. Beat butter, cream cheese and sugar in large bowl with electric mixer until light and fluffy.
  2. Add eggs, 1 at a time, beating well after each addition.
  3. Stir in mace and lemon extract.
  4. Sift flour with baking powder, soda and salt.
  5. Add alternately with milk to butter mixture. Pour into greased and floured 13x2-inch baking pan.
  6. Sprinkle topping over batter.
  7. Bake 35 minutes or until cake pulls away from sides of pan.
  8. Cool on wire rack.

 

 
 
 
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