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Saturday, March 9, 2013

lime coffee cake











Lime Cream Cheese Coffee Cake

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter

1 cup sour cream
1 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large eggs

For Topping
cup lime curd
1/2 cup sliced almonds

For Cake: Preheat oven to 350 degrees F.
Grease and flour 9" springform pan or use a 9" to 10" round cake pan. Combine flour and sugar in medium bowl.
Cut in the butter with pastry blender or use two knives until mixture resembles coarse crumbs.

Reserve 1 cup of the crumb mixture to use for topping.

To remaining crumb mixture add sour cream, egg, vanilla extract, baking powder, baking soda and salt; blend well. Spread over bottom and 2" up the sides of the prepared pan. (You are making a crust in this step. To ease spreading, put a little flour on your fingertips).

For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.
Spread over batter in pan.

For the Topping: Spoon curd over filling; sprinkle with remaining crumb mixture and then sprinkle with sliced almonds.

Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown.
Cool slightly on wire rack.