CARRIE'S COOKBOOK - Cream Cheese Swirl Coffeecake

CREAM CHEESE SWIRL COFFEECAKE

CAKE:
2 (3oz) packages cream cheese
2T icing sugar
2T lemon juice
2c all-purpose flour
1t baking powder
1t baking soda
1/4t salt
1c sugar
1/2c butter, softened
3 eggs
1t vanilla
1 (8oz) container sour cream
TOPPING:
1/2c finely chopped walnuts
1/4c sugar
1t cinnamon

CAKE: Preheat oven to 350�F. Grease and flour 10" tube pan; set aside. Beat cream cheese, icing sugar, and lemon juice until light and fluffy. In medium bowl, stir together flour and next three ingredients. In large bowl, with mixer on medium speed, beat sugar and butter until light and fluffy. Add eggs and vanilla. Alternately beat in dry ingredients and sour cream until smooth and well blended. Pour half the batter into pan. Spoon cream cheese mixture on top of batter 1/2" of edge. Spread emaining batter evenly over filling. TOPPING: Combine walnuts, sugar and cinnamon. Sprinkle walnut mixture over batter. Bake 40-45 minutes or until toothpick inserted in centre of cake comes out clean. Cool in pan 10 minutes, or on wire rack. Remove from pan. Cool 10 minutes longer and serve warm, or completely cool on wire rack.