Cream Cheese Coffee Cake
"Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving...."
INGREDIENTS
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Lemon Sugar-Almond Topping
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1/4 cup sugar
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1 1/2 teaspoons finely grated zest from 1 lemon
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1/2 cup sliced almonds
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Cake
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2 1/4 cups unbleached all-purpose flour
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1 1/8 teaspoons baking powder
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1 1/8 teaspoons baking soda
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1 teaspoon table salt
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10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened but still cool
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1 cup plus 7 tablespoons sugar
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1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
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4 large eggs
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5 teaspoons vanilla extract
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1 1/4 cups sour cream
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8 ounces cream cheese, softened
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