Lemon Cream Cheese Coffee Cake Recipe

Ingredients

2 1/2

                        cups Original Bisquick™ mix

2

eggs

1

cup sugar

3/4

cup milk

2

tablespoons grated lemon peel

2

tablespoons lemon juice

2

tablespoons melted butter

1

package (8 oz) cream cheese, softened

1

egg

1/4

cup sugar

1

tablespoon grated lemon peel

2

teaspoons lemon juice

1/2

                        cup Original Bisquick™ mix

1/4

cup sugar

1

tablespoon grated lemon peel

3

tablespoons cold butter, cubed

Preparation

Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.

In large bowl, measure 2 1/2 cups Bisquick™ mix. In large measuring cup or bowl, beat 2 eggs, 1 cup sugar, the milk, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Fold into Bisquick™, followed by melted butter. Spread batter in pan.

In medium bowl, beat Cream Cheese Mixture ingredients with electric mixer on medium speed until smooth and combined. Drop mixture by dollops all over top of batter; swirl using butter knife.

In small bowl, mix 1/2 cup Bisquick™ mix, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in cold butter using pastry blender or by pinching with clean fingers until you get coarse, sandy crumbs. Spread streusel over top of batter.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and edges of cake are golden. Cool on cooling rack at least 20 minutes before serving.

Related Video