LEMON CURD COFFEE CAKE
I tried this recipe for my son's birthday years ago and fell in love with the tart lemon filling. The powdered sugar glaze and coconut in the topping make it a pretty addition to a brunch or afternoon get-together. -Anne Wickman, Endicott, New York
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside., For batter, in a large bowl, combine the flour, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, zest, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff)., Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with 3/4 cup of coconut mixture. Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until a toothpick inserted near the comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 362 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON-GLAZED RASPBERRY COFFEE CAKE
Fill this crumb-topped coffee cake with fresh raspberries and drizzle it with a lemon glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
GLAZED LEMON COFFEE CAKE
Tastefully combine sweet and sour flavors with Glazed Lemon Coffee Cake. Glazed Lemon Coffee Cake is a great for both entertaining and enjoying with the family. Either way, you're sure to start the day off on just the right note.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine flour, baking powder and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add dry pudding mix, water and vanilla; mix well. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Whisk powdered sugar and lemon juice until blended. Drizzle over cake. Let stand until glaze is firm.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
LEMON CURD COFFEE CAKE
We received a lot of lemon curd from a friend from church a couple of years ago. We couldn't use it fast enough, and not wanting it to spoil, I made a coffee cake from a recipe that I found from one of my tried and true country church cookbooks. The recipe says to use a springform pan, but I prefer to use a fluted baking dish.
Provided by Recipe Junkie
Categories Breads
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Coconut Mixture:.
- In bowl combine flour and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in coconut.
- Set aside.
- For Batter:.
- Combine flour, salt, baking powder and baking soda in bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the yogurt, lemon juice, peel, egg and yolk.
- Stir into batter mixture just until moistened. (Batter will be stiff.).
- Spread 2 c batter in a greased 9 inch fluted baking dish.
- Sprinkle with 3/4 c coconut mixture.
- Drop 1/2 teaspoon fulls of lemon curd over the top to within 1/2" of edge. Carefully spoon remaining batter over lemon curd.
- Sprinkle with remaining coconut mixture.
- Place pan on baking sheet.
- Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes.
- Combine the glazed ingredients.
- Drizzle over warm cake.
LEMON COFFEE CAKE
"This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago," recalls Darlene Brenden of Salem, Oregon. "Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day."
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 138mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
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