Cinnamon Roll Coffee Cake

• Vegetarian

• Produce

  • 1 Lemon, zest of small

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1 Butter and flour
  • 1 tsp Cinnamon
  • 1 tsp Cinnamon - adjust to your liking
  • 3 cups Powdered sugar
  • 1 cup Sugar
  • 1 tbsp Vanilla
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/4 cup Pecans, ground

• Dairy

  • 1 package 1/3 less fat cream cheese, less fat
  • 3 stick Butter
  • 6 tbsp Butter
  • 2/3 cup Sour cream

Found on diethood.com

Description

Ingredients

• 1 stick (8 tablespoons) butter, softened
• 1 cup light brown sugar, packed
• 1 teaspoon cinnamon - adjust to your liking, but I would start with 1 teaspoon
• butter and flour for cake pan
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• zest of 1 small lemon
• 6 tablespoons butter, softened
• 1 cup sugar
• 2 eggs
• 2/3 cup sour cream
• 1 tablespoon vanilla
• 1/4-cup ground pecans, for garnish (optional)
• 1 package (8-ounces) 1/3 less fat cream cheese, softened
• 2 sticks butter, softened
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons lemon juice

Directions

• Preheat oven to 375.
• Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
• Combine butter, light brown sugar and cinnamon in a mixing bowl; using a pastry cutter or a fork, combine the mixture until thoroughly incorporated.
• Take 1/3 of the Cinnamon Filling and sprinkle it on the bottom of the bundt pan; set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and lemon zest. Set aside.
• In your mixers bowl, cream together butter and sugar; beat until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in sour cream and vanilla and continue to mix until thoroughly combined.
• Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
• Pour half of the cake batter in the prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out.
• Take the remaining of the Cinnamon-Filling and sprinkle it over the cake batter.
• Top with the remaining of cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
• Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool 10 minutes in bundt pan.
• Carefully invert cake onto a cooling rack and let cool 30 minutes before adding the Frosting.
• Combine cream cheese and butter in a mixing bowl.
• Beat on medium-high until creamy.
• Gradually add in powdered sugar; beat until smooth, about 4 minutes.
• Pour in the vanilla and lemon juice; continue to mix until well incorporated.
• Using an offset spatula, evenly spread the frosting over cake.
• Sprinkle with ground pecans.
• Cut and Serve.