Cheese Filled Lemon Coffee Cake Recipes

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours., In a small bowl, beat filling ingredients until smooth; set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seams side down, on two greased baking sheets. With a sharp knife, make deep slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers.

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

Steps:

• For Cake: Preheat oven to 350 degrees F.
• Grease and flour 9" springform pan or use a 9" to 10" round cake pan.
• Combine flour and sugar in medium bowl.
• Cut in the butter with pastry blender or use two knives until mixture resembles coarse crumbs.
• Reserve 1 cup of the crumb mixture to use for topping.
• To remaining crumb mixture add sour cream, egg, vanilla extract, baking powder, baking soda and salt; blend well.
• Spread over bottom and 2" up the sides of the prepared pan. (You are making a crust in this step. To ease spreading, put a little flour on your fingertips).
• For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.
• Spread over batter in pan.
• For the Topping: Spoon curd over filling; sprinkle with remaining crumb mixture and then sprinkle with sliced almonds.
• Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown.
• Cool slightly on wire rack.
• To serve (from springform pan), remove side of pan; slice coffee cake into wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared 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. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
• In large bowl, measure 2 1/2 cups Bisquick™ mix. In large measuring cup or bowl, beat 2 eggs, 1 cup sugar, the milk, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Fold into Bisquick™, followed by melted butter. Spread batter in pan.
• In medium bowl, beat Cream Cheese Mixture ingredients with electric mixer on medium speed until smooth and combined. Drop mixture by dollops all over top of batter; swirl using butter knife.
• In small bowl, mix 1/2 cup Bisquick™ mix, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in cold butter using pastry blender or by pinching with clean fingers until you get coarse, sandy crumbs. Spread streusel over top of batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and edges of cake are golden. Cool on cooling rack at least 20 minutes before serving.