Recipe: Cream Cheese Swirl Cake

CREAM CHEESE SWIRL CAKE

FOR THE CHEESECAKE SWIRL:
2 pkg. (3 oz. each) cream cheese, softened
2 tbsp. confectioner's sugar
2 tbsp. lemon juice (from concentrate)
FOR THE CINNAMON-NUT TOPPING:
1/4 cup finely chopped nuts
2 tbsp. sugar, granulated
1/2 tsp. ground cinnamon
FOR THE CAKE:
2 cups unsifted flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sugar, granulated
1/2 cup butter or margarine, softened
3 eggs
1 tsp. vanilla extract
1 (8 oz.) container sour cream

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

TO PREPARE THE CHEESECAKE SWIRL:
In small bowl, beat cream cheese, confectioner's sugar, and lemon juice until smooth; set aside.

TO PREPARE THE CINNAMON-NUT TOPPING:
Mix nuts, 2 tablespoons sugar, and cinnamon in small bowl; set aside.

TO PREPARE THE CAKE:
Stir together flour, baking powder, soda, and salt; set aside.

In large mixer bowl, beat granulated sugar and margarine until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with sour cream; mix well.

Pour half of batter into prepared pan. Spoon cheese mixture on top of batter to within 1/2-inch of pan's edge. Spoon remaining batter over filling, spreading to pan's edge. Sprinkle with cinnamon/nut mixture.

Bake in preheated 350 degree oven for 40-45 minutes, until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan.

Serve warm.

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Hi Tedi,

I have my fingers crossed hoping that this is the recipe!

Happy Baking,

Betsy at Recipelink.com