lemony cream cheese coffee cake

lemony cream cheese coffee cake

This is definitely a keeper. And a work in progress! The cake had a tender moist crumb with the pleasant tang of lemon throughout. The topping was crunchy, sugary, and at the same time, lemony. I think that filling needs some sweet strawberries as contrast with that tangy lemon.  I feel I need to work out the problem with the pan and then I might solve the problem of the crusty exterior.

Cream Cheese Coffee Cake (adapted from America’s Test Kitchen)
Serves 12-16

Prep time: 30 minutes
Baking time: 45 minutes

For the Cake, have at room temperature:
2 1/4 cups (11.25 oz) all purpose flour
1 teaspoon salt
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 cup plus 2 tablespoons sugar
10 tablespoons unsalted butter, softened
1 cup (7.75 oz) plus 2 tablespoons superfine sugar
1 tablespoon lemon zest
4 large eggs
4 teaspoons vanilla
1 1/4 cups sour cream

For the Filling, have at room temperature:
8 oz cream cheese, softened
5 tablespoons superfine sugar
1 teaspoon vanilla
4 teaspoons lemon juice

For the Topping, have at room temperature:
1/4 cup sugar
1 1/2 teaspoons grated lemon zest
1/2 cup sliced almonds

Preheat the oven 350˚F. Prepare 1 tube pan.

Cake Baker’s Note: the original recipe said to spray the pan with cooking spray. This pan should have “feet” so that it can cool upside down elevated off the counter top. In the ATK video, they were using a one-piece pan with a dark nonstick finish. I have a shiny aluminum 2 piece pan. When I unmolded it, the cake fell out of the pan because of the cooking spray. The next time I make this, I will not spray the pan.

In a large bowl, add 2 1/4 cups flour, salt, baking powder, and baking soda. Whisk to combine. Set aside.

In an electric mixer fitted with the paddle attachment, add butter and sugar and lemon zest to the mixing bowl. Mix on medium speed 3 minutes. Scrape down the sides. Add 4 eggs one at a time until well blended. Add vanilla.

Add the dry ingredients, mixing until just combined after each addition. Add 1/3 of the flour to the batter in the bowl, mixing on low speed. Add half the sour cream and blend. Add half the remaining flour and mix. Add the rest of the sour cream and beat together. Mix in the remaining flour. Remove the mixing bowl and stir by hand with a spatula to incorporate the flour. Remove 1 1/4 cups batter and set aside. Don’t wash out the mixing bowl or the paddle.

Place large dollops of the remaining 2/3 batter in the bowl into the prepared pan, evenly spreading the batter with an offset spatula.

Make the cream cheese filling. To the mixing bowl, add cream cheese, 5 tablespoons sugar, 1 teaspoon vanilla, and 4 teaspoons lemon juice. Mix on medium speed 1 minute until creamy. Add 1/4 cup of the reserved batter and blend.

Cake Baker’s Note: If you wish, fold  1/2 cup chopped strawberries into the cream cheese filling.

Add the filling to the top of the cake batter in dollops. Use the off set spatula to spread the filling almost to the edge. Add the last cup of batter to cover the cream cheese filling, spreading it with the offset spatula. Swirl the batter with the tip of the offset spatula using a figure eight motion while turning the pan one-quarter turn until one circuit is completed. Tap the cake pan on the counter firmly 3 times to remove air bubbles and settle the batter.

For the topping, combine 1/4 cup sugar, 1 1/2 teaspoons lemon zest, with 1/2 cup slivered almonds. Use your fingers to mix the topping ingredients. Spread on top of the cake, lightly pressing the topping mixture into the batter so it won’t fall off after baking.

Bake 45-50 minutes in the preheated oven or until a tester inserted near the center comes out clean. It might have crumbs on it because of the filling. Another test is to lightly press the top. It should spring back and you shouldn’t see your fingerprint in the top. Invert the cake in the pan over a rimmed baking tray with a cooling rack and cool in the pan 1 hour.  Cool in the pan 20 minutes or until it is cool enough to handle the pan to remove the sides and bottom–if it is a two-piece tube pan. It isn’t necessary to invert the pan. Cool thoroughly 1 1/2 hours before slicing and serving. If you’re not going to eat it right away, wrap the cooled cake in plastic wrap airtight and store in the refrigerator. Bring the cake to room temperature before slicing and serving.

Cake Baker’s Note: If the tube pan does not have “feet” stick a funnel in the center tube and invert the pan over the funnel so the cake is elevated off the counter. Cool in the pan as directed.

lemony cream cheese coffee cake

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when life gives you lemons, make spaghetti al limone

Meatless Fridays in Lent tend to be challenging, so I was pleased to find this recipe in this week’s e-mail from America’s Test Kitchen. Spaghetti al limone or spaghetti with lemons is light and delicately flavored with lemon juice and lemon zest. For a Friday night supper before going to Anna’s dance recital at NYU, this was so simple and easy to make.  I served it with steamed broccoli and a sprinkling of fresh oregano on top.

INGREDIENTS
Table salt
1 pound spaghetti
1/4 cup extra virgin olive oil , plus more for serving
1 medium shallot , minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest (about 1 lemon)
1/4 cup juice from 2-3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Ground black pepper
2 tablespoons shredded fresh basil leaves or oregano

INSTRUCTIONS
1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 3⁄4 cups cooking water, drain pasta into colander, and set aside.
2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with extra virgin olive oil and Parmesan cheese.

decadent dessert on a diet: lemon pudding cake

This was not a bad recipe! In texture it is a cross between a soufflé and a cake.  In taste, it was tangy and not too sweet but I could have done without the frustration during the baking. The directions were terse at best. Allrecipes.com didn’t say whether or not to grease the pan, nor how long and on what speed to beat the egg yolks. I had a lot of trouble getting the butter to blend with the batter so I recommend melting it first. I also recommend adding a pinch of cream of tartar to the egg whites.

Have at room temperature
INGREDIENTS:
4 eggs, separated when cold
1 teaspoon lemon zest (about half of one small lemon)
1/3 cup lemon juice (juice of two small lemons)
1 tablespoon butter or margarine, melted and cooled slightly
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
pinch of cream of tartar

DIRECTIONS:

1. Preheat the oven to 350˚F. Grease an 8 inch square baking dish.

The Cake Baker’s Note: I used an ungreased non-stick 8 inch pan.

In a large bowl on medium-high speed, beat together egg yolks, lemon juice, lemon zest, and butter or margarine until combined. Beat on high speed until thick and lemon colored, about 5 minutes. In another large bowl, combine sugar, flour, and salt. Add flour-sugar mixture alternately with milk to the yolk mixture, beating well after each addition, starting and ending with the flour-sugar mixture.

The Cake Baker’s Note: Add one-third of the flour mixture  followed by half of the milk. Continue alternating flour and milk until well combined.

2. Add a pinch of cream of tartar to the egg whites. Using a whisk or whisk attachment, beat egg whites until stiff peaks form. Fold egg whites into batter. To do this, first lighten the batter. This means to add a cup of whipped whites to the batter and whisk vigorously until blended. Then add the remaining whites all at once. Fold gently using a cut, through, turn motion. Continue folding until streaks of egg white remain. Pour into prepared baking dish.

The Cake Baker’s Note: For a demonstration of folding egg whites into batter, see the link below to a YouTube video.

3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes. Remove from the oven and carefully take the baking dish out of the water. Cool in the pan on a wire rack about 10-20 minutes. After 10 minutes I found that the cooling cake had started to pull away from the sides of the non-stick pan. So an ungreased non-stick pan is the pan of choice for me! Slice with a thin blade into 12 pieces.

The Cake Baker’s Note: This cake is best served warm. It will have a pudding on the bottom. I recommend serving the cake with fresh berries and low-fat low sugar whipped topping for a delicious low calorie treat. Without the berries and cream 1/12 of the cake is approximately 165 calories.