This is one of my favorite coffee cake recipes. It is fairly easy to make and has a rich lemony flavor!
In a large mixer bowl, combine 1-1/2 cups of the cake mix, 2 of the eggs, 1 cup of the flour, the yeast and warm water. Beat at medium speed for 2 minutes, scraping the bowl occasionally. Spread into a greased 9×13-inch baking pan.
In a medium mixer bowl, combine the cream cheese, remaining 2 eggs, sugar, milk and remaining 1 tablespoon flour. Beat at high speed until smooth, scraping the bowl occasionally. Spread evenly over the prepared layer in baking pan.
In a medium bowl, cut the butter or margarine into the remaining cake mix until crumbly. Sprinkle over the top of the cream cheese mixture. Bake at 350 degrees F for 40 minutes or until golden brown and the edges pull from the sides of the pan. Cool in the pan on a wire rack. Chill, covered, 3 or more hours.
In a small bowl, combine the confectioner’s sugar, corn syrup and water; mix well. Drizzle over chilled coffee cake just before serving. Cover and refrigerate leftovers. Makes 16 servings.
This looks great. The breakfast casserole looks tasty too!
That sounds yummy! Thanks for sharing!