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Sunrise Coffee Cake Recipe

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This recipe for Sunrise Coffee Cake is from Eden Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 3 oz. pkgs. cream cheese (at room temperature)
2 tbsp. confectioners sugar
1 tbsp. lemon juice
2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1/2 c. butter (at room temperature)
3 eggs
1 tsp. vanilla
8 oz. dairy sour cream
1/4 c. chopped walnuts
2 tbsp. sugar
1/2 tsp. ground cinnamon
Directions:
Directions:
Grease and flour 10 to 12" bundt (or tube) pan. Prepare cream cheese filling by beating together cream cheese, confectioners sugar and lemon juice in small bowl. Sift together flour, baking powder, baking soda and salt onto wax paper. In medium sized bowl cream sugar and butter until light and fluffy. Beat in eggs, one at a time and then add vanilla. Add flour mixture alternately with sour cream, ending with flour mixture. Pour half of the batter into the bundt pan, spoon cream cheese mixture on top of batter to within 1/2 inch of edge. Spoon remaining batter over cream cheese filling, spreading all the way to the edges. Combine walnuts, sugar and cinnamon and sprinkle on top of coffee cake. Bake at 350º for one hour or until wooden pick inserted into center comes out clean. Cool 10 minutes and remove from pan and serve warm.
Personal Notes:
Personal Notes:
This coffee cake can be frozen to bake up to six weeks later. Once the cake is assembled, cover with heavy aluminum foil. When ready to bake, remove from freezer, remove foil and bake as directed above.

 

 

 

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