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
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
1/3 cup oil
1/2 cup milk
1 T. lemon juice
1 T. grated lemon peel
4 oz. lemon curd
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.