Lemon Cream Cheese Coffee Cake - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
For Coffeecake
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
For Topping
3/4 cup lemon curd
1/2 cup sliced almonds

Preparation

For Cake: Preheat oven to 350 degrees F.
Grease and flour 9\" springform pan or use a 9\" to 10\" round cake pan.
Combine flour and sugar in medium bowl.
Cut in the butter with pastry blender or use two knives until mixture resembles coarse crumbs.
Reserve 1 cup of the crumb mixture to use for topping.
To remaining crumb mixture add sour cream, egg, vanilla extract, baking powder, baking soda and salt; blend well.
Spread over bottom and 2\" up the sides of the prepared pan. (You are making a crust in this step. To ease spreading, put a little flour on your fingertips).
For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.
Spread over batter in pan.
For the Topping: Spoon curd over filling; sprinkle with remaining crumb mixture and then sprinkle with sliced almonds.
Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown.
Cool slightly on wire rack.
To serve (from springform pan), remove side of pan; slice coffee cake into wedges.