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LEMON STREUSEL Cream Cheese COFFEE CAKE
With sugar or sugar-free
Cream Cheese Layer:
8 oz. softened cream cheese ………………………….…1 egg
1/4 cup sugar (or regular white Splenda)……………...2 tsp lemon juice
Cake:
1-1/2 cups flour……………………………………………..1 tsp. baking powder
1/4 tsp. baking soda…………………………………….….1/4 tsp. salt
1/2 cup vegetable oil……………………………………….2 eggs
3/4 cup sugar (or regular white Splenda)……………...1/2 cup sour cream
zest of one lemon…………………………………………..1 tsp. lemon extract
1/2 tsp. vanilla extract……………………………………..1 TB lemon juice
Crumb Topping:
1/2 cup flour…………………………………………………2 TB cold, cubed butter
1/4 cup sugar (or regular white Splenda)
powdered sugar for dusting……………………………..lemon zest (optional)
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Preheat oven to 350. Spray an 8” square pan with non-stick baking spray (containing flour).
Beat all of the Cream Cheese Layer ingredients together with an electric mixer until smooth and creamy. Scrape it all into another bowl and set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. ** You might want to prepare the Crumb Topping now too, and set aside.
Beat together the oil and sugar/Splenda in your electric mixer. Add eggs and mix well. Add the rest of the ingredients (except flour mixture) and beat until smooth and creamy. Gradually add the flour mixture and beat on medium for about 1 minute (until smooth)
Scrape the batter into prepared pan and smooth it out to the edges. Dollop the cream cheese mixture over the top of the batter, and spread it almost to the edges (the back of a spoon works well).
Crumb Topping: Put the flour, sugar and cold cubed butter into a food processor, and pulse a few times (until you have pea-sized crumbs) ~ or you can put everything into a bowl and use a pastry cutter. Evenly sprinkle crumb mixture over cream cheese layer.
Bake for 35-40 minutes. Cool, and dust with powdered sugar (and extra lemon zest, if desired). Cut into squares to serve.
NOTE: You can reheat pieces for about 15 sec. in microwave for a fresh-baked flavor.