Cream Cheese Swirl Coffee Cake

2 (3oz each) pkgs. cream cheese, softened
2 tbsp. confectioners’ sugar
2 tbsp. lemon juice
2 cups flour
1 tsp baking powder
1 tsp. baking soda
¼ tsp salt
1 cup sugar
½ cup margarine, softened
3 eggs
1 tsp. vanilla
1 8oz. container sour cream

Cinnamon-Nut Topping:
¼ cup finely chopped nuts
2 tbsp. sugar
½ tsp. cinnamon

In small bowl, beat cheese, confectioners’ sugar and lemon juice until smooth; set aside.

Stir together flour; baking powder, baking soda and salt; set aside.

In large bowl, beat 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 greased and floured 10” tube pan. Spoon cheese mixture on top of batter to within ½” of pan edge. Spoon remaining batter over filling, spreading to pan edge.

Combine all Cinnamon-Nut Topping ingredients and sprinkle over batter. Bake at 350° for 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes, remove from pan. Serve warm