I love that someone ‘invented’ a cake to go with coffee. The internet tells me it started in Germany. Not only do they give us beer and bratwurst, they gave us the sweetness to start the day right. Or end it right. Or have it for tea right. When can’t you eat a coffee cake? There is no wrong time. That’s why it’s so popular. “Mom, can I have cake for breakfast?”. “No! That’s a bad choice?”. “But it’s coffee cake!”. “Oh well, okay then, if it’s coffee cake it’s fine”.
I don’t make coffee cakes a lot and I’m not sure why. Since I seem to like sweet things less and less as I get older, I find coffee cakes quite appealing. They are not overly sweet, and can be made in a variety of ways with a few hundred different additions; nuts and fruit being just a few.
This recipe is an old one in the archives of my books from the same girlfriend who brought us Oma’s German Potato Salad. Neither of us can remember where it came from, and my typed version was terrible, so when I made this again recently, I had to tweek a lot of it. Seems my copyist skills need some work.
The cream cheese swirl in it makes for a super moist cake and a lovely surprise. In case you didn’t already know, I love lemon, so when I can insert it in a cake, it’s there. This has zest in the batter and a lemon icing on the top. Delicious and beautiful, what else do you need? Just a good cup of coffee.
Have a wonderful day off everybody.
- 2 1/4 cups flour
- 1 1/4 tsp baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 TAB unsalted butter, softened
- 1 cup plus 7 TAB sugar
- 1 TAB lemon zest
- 4 teaspoons lemon juice
- 4 eggs
- 3 teaspoons vanilla, separated
- 1 1/4 cups sour cream
- 8 ounces cream cheese, softened
- 1 cup icing sugar, sifted
- 1 teaspoon lemon juice
Preheat oven to 350 degrees.
Spray a bunt pan with nonstick spray. Whisk flour, baking powder, baking soda, and salt in a medium bowl, set aside.
In a large bowl, beat butter, 1 cup plus 2 TAB sugar, and lemon zest at medium speed until light and fluffy, scraping down sides if needed. Add eggs one at a time, letting combine after each addition. Add 2 teaspoons vanilla. Reduce speed and add 1/3 of flour mixture, then half of sour cream, and repeat, ending with flour mixture. Reserve 1/4 cup batter and set aside. Spoon remaining batter into prepared pan.
In another bowl, beat cream cheese, remaining 5 TAB sugar, 4 teaspoons lemon juice, and 1 teaspoon vanilla until slightly thickened, about one minute. Add 1/4 cup reserved batter and combine. Spoon cheese filling over batter, then gently swirl filling into batter. Tap on counter to remove any air pockets.
Bake in oven for about 40 minutes or until golden brown and a long skewer comes out clean (the skewer will be wet if inserted into the cheese filling). Remove pan and let cool on cooling rack. While cooling, make lemon icing.
In a small bowl, sift icing sugar. Add lemon juice and whisk. Add more juice or sugar to reach desired glazing consistency.
When pan is cooled, carefully remove from pan. Drizzle glaze and top with sliced almonds.