#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.