Cream Cheese Swirl Coffee Cake Recipe
Would you like to experiment with a great Cream Cheese Swirl Coffee Cake recipe? Stock up on plenty of bags of Cheese as you will want to make this Cream Cheese Swirl Coffee Cake time and again. You can serve Cream Cheese Swirl Coffee Cake as a yummy Dessert. I am certain both of us will concur that this Cream Cheese Swirl Coffee Cake is simply scrumptious.
Ingredients
2 (3-ounce) packages cream cheese, softened
2 tablespoons confectioners' sugar
2 tablespoons Lemon Juice from Concentrate
2 cups unsifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup margarine or butter, softened
3 eggs
1 teaspoon vanilla extract
1 (8-ounce) container Sour Cream Cinnamon-Nut Topping
Directions
Preheat oven to 350°F.
In small bowl, beat cheese, confectioners' sugar and ReaLemon® brand until smooth; set aside.
Stir together flour, baking powder, baking soda and salt; set aside.
In large mixer bowl, beat granulated sugar and margarine until fluffy.
Add eggs and vanilla; mix well.
Add dry ingredients alternately with sour cream; mix well.
Pour half of batter into greased and floured 10-inch tube pan.
Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge.
Spoon remaining batter over filling, spreading to pan edge.
Sprinkle with Cinnamon-Nut Topping.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Cool 10 minutes; remove from pan.
In small bowl, beat cheese, confectioners' sugar and ReaLemon® brand until smooth; set aside.
Stir together flour, baking powder, baking soda and salt; set aside.
In large mixer bowl, beat granulated sugar and margarine until fluffy.
Add eggs and vanilla; mix well.
Add dry ingredients alternately with sour cream; mix well.
Pour half of batter into greased and floured 10-inch tube pan.
Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge.
Spoon remaining batter over filling, spreading to pan edge.
Sprinkle with Cinnamon-Nut Topping.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
Cool 10 minutes; remove from pan.
