Cream Cheese Swirl Coffee Cake

• 2 (3 oz.) pkg. cream cheese, softened
• 2 Tbsp. confectioners sugar
• 2 Tbsp. lemon juice concentrate
• 2 c. unsifted plain flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 c. sugar
• 1/2 c. margarine (soft)
• 3 eggs
• 1 tsp. vanilla extract
• 1 (8 oz.) container sour cream
• Cinnamon-Nut Topping

1. Preheat oven to 350u0b0.
2. In small bowl, beat cheese, confectioners sugar and lemon juice until smooth.
3. Set aside. Stir together flour, baking powder, baking soda and salt; set aside.
4. In large mixer bowl, beat granulated sugar and margarine until fluffy.
5. Add eggs and vanilla; mix well.
6. Add dry ingredients alternately with sour cream; mix well.
7. Pour half of batter into greased and floured 10-inch tube pan.
8. Spoon cheese mixture on top of batter to within 1/2 inch of pan edge.
9. Spoon remaining batter over filling, spreading to pan edge.
10. Sprinkle with Cinnamon-nut Topping.
11. Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
12. Cool 10 minutes; remove from pan.
13. Serve warm.

cream cheese, confectioners sugar, lemon juice concentrate, flour, baking powder, baking soda, salt, sugar, margarine, eggs, vanilla extract, sour cream, cinnamonnut topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797932 (may not work)