Name: Lemon Buttermilk Coffee Cake with Lemon Cheesecake Filling and Almond Streusel
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: O Organics Sugar, Organic, Dark Brown; Gold Medal All Purpose Flour with Resealable Bag; Land O Lakes Butter Spread, Garlic & Herb; O Organics Cream Cheese Spread Tub; Open Nature Brown Free Range Large Eggs - 12 ct; Oppy Organic Meyer Lemons; Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle; Bob's Red Mill Baking Powder, 14 oz; Arm & Hammer Fridge-N-Freezer Baking Soda; Knudsen Buttermilk - 32 Fl. Oz.; O Organics Sugar, Organic, Powdered; Sugar In The Raw Cane Sugar, Turbinado; Fresh Gourmet Almonds, Honey Roasted, Sliced

Almond Streusel
In a small bowl, combine sugars, flour, and almonds.
Add butter.
Mix thoroughly. Set aside.
Cheesecake Filling
With an electric mixer, beat cream cheese until smooth.
Add sugar and beat until smooth.
Stir in egg.
Mix in lemon juice, lemon zest, and vanilla.
Cover and refrigerate until ready to use.
Coffee Cake
Heat oven to 350° F.
Line the bottom of a 9-inch square pan with parchment.
Spray with baking spray. Set aside.
With an electric mixer, beat sugars and butter until well blended, about 1-2 minutes.
Add eggs, one at a time, beating well after each addition.
Continue beating until light and fluffy, 2-3 minutes.
Combine flour, baking powder, and baking soda.
Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in vanilla, lemon juice, and lemon zest.

Lemon Buttermilk Coffee Cake with Lemon Cheesecake Filling and Almond Streusel

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make

Available coupons from Baker's Table