Cream Cheese Coffee Cake

Name: Cream Cheese Coffee Cake
Ingredients: ¼ cup (1¾ ounces/50 grams), sugar; 1½ teaspoons, grated lemon zest; 1/2 cup, sliced almonds; 2 1/4 cups (11 1/4 ounces/319 grams), unbleached all-purpose flour; 1 1/8 teaspoons, baking powder; 1 1/8 teaspoons, baking soda; 1 teaspoon, table salt; 10 tablespoons (1 stick plus 2 tablespoons), unsalted butter, softened but still cool; 1 1/8 cups (7¾ ounces/220 grams) plus 5 tablespoons (2¼ ounces/64 grams), sugar; 1 tablespoon, finely grated zest plus 4 teaspoons juice from 1 to 2 lemons; 4 large, eggs; 5 teaspoons, vanilla extract; 1 1/4 cups, sour cream; 8 ounces (227 grams), cream cheese, softened

Desserts or Baked Goods
Cheese
Breakfast & Brunch
Cakes

Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

A rich cream cheese filling adds a twist to ordinary coffee cake—unless it breaks away and sinks to the bottom of the pan.

SERVES 12 to 16 (Makes one 10-inch cake)

TIME 1½ hours, plus 2½ hours cooling

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