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Sunshine Lemon Coffee Cake

Is there anything more relaxing and pleasurable than a nice cup of coffee with friends or family? Yes, in fact, there is: That same cup of coffee served with a piece of fluffy coffee cake! Our Sunshine Lemon Coffee Cake recipe will brighten your next gathering with its delightful tapestry of sweet flavors!

Ingredients

  • 6 T. flour divided
  • 1 18.2 oz. pkg. lemon cake mix
  • ¾ C. egg substitute
  • 1/3 C. unsweetened applesauce
  • 3 T. poppy seed
  • Flour for dusting
  • 1 8 0z. pkg. cream cheeses, softened
  • 4 t. lemon juice
  • 1 C. powdered sugar divided
  • 1 15.75 oz can lemon pie filling
  • 1/3 C. brown sugar
  • ¼ C. chopped pecans
  • T. melted butter
  • ½ t. ground cinnamon
  • 1/8 t. vanilla extract

Instructions

  • Preheat oven to 350 degrees. Coat 9 x 13 pan with cooking spray and three tablespoons of flour, shaking gently to remove excess. In a large mixing bowl, combine 1 package lemon cake mix with 1 and 1/3 cups water, ¾ cup egg substitute, 3 T. poppy seed, and 1/3 cup unsweetened apple sauce. Beat on low for 30 seconds.
  • Scrape sides of bowl. Beat mixture on medium speed for two minutes. When done, split mixture into two portions, each 2½ cups. Pour one 2½ cups portion into 9 x 13 pan.
  • Clean mixing bowl. Combine 8 oz. package of softened cream cheese and ½ cup of powdered sugar. Mix on medium until mixture is smooth. Add can of lemon pie filling to mixture. Stir.
  • Using a teaspoon, distribute the cream cheese and lemon pie mixture across the top of the batter in pan. Gently spread throughout the pan.
  • Pour remaining batter on top, distributing evenly throughout pan.
  • In a small mixing bowl, combine 1/3 cup of brown sugar, 1/4 of chopped pecans, a half teaspoon of cinnamon. Mix. Add 3 tablespoons of flour. Mix again.
  • Add 4½ tablespoons melted butter and 1/8 teaspoon vanilla extract. Mix. Sprinkle mixture over batter in pan. Place pan into 350 degree oven for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
  • Remove pan from heat. Allow to cool completely. Blend ½ cup powdered sugar with 4 teaspoons lemon juice. Drizzle powdered sugar and lemon juice mixture over the top.
  • Store leftovers in refrigerator.