featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, January 23, 2018

#COOKING WITH CLORIS--LEMON CREAM CHEESE COFFEE CAKE WITH PECAN STREUSEL

The other day I found myself with 4 ounces of cream cheese that I needed to use before it turned to mold in my fridge. This one’s for the lemon lovers out there.

Lemon Cream Cheese Coffee Cake with Pecan Streusel

Muffins:
1-1/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup sugar
4 oz. cream cheese, cut in 1/4” cubes
1 egg
1/3 cup oil
1/2 cup milk
1 T. lemon juice
1 T. grated lemon peel
4 oz. lemon curd

Streusel Topping:
1/4 cup brown sugar
1/2 cup pecans, chopped
3 T. cold butter, cut in 1/4” cubes

Preheat oven to 375 degrees F. Grease and flour a 7” x 11” pan.

Combine flour, baking powder, salt, and sugar. Cut in cream cheese.

In a separate bowl combine the egg, oil, milk, lemon juice, and lemon peel.

Add the wet to the dry mix a little at a time just until all ingredients are combined.

Pour battr into pan. Microwave lemon curd for 15-20 seconds. Drizzle over top of batter.

For streusel topping use a food processor to pulse brown sugar, pecans, and butter until crumbly. Sprinkle evenly over batter.

Bake 30-35 minutes or until toothpick inserted in center of cake comes out clean.

3 comments:

Patricia Stoltey said...

That recipe sounds (and looks) delicious. I love lemon flavored goodies.

Angela Adams said...

Thanks for the recipe! My treat for my next book club meeting.

ANASTASIA POLLACK said...

Thanks, Patricia and Angela. Lemon is a favorite of mine, too. i use it often in baking and also love combining it with either blueberries or raspberries.