LEMON PULL-APART COFFEE CAKE
Although I've tweaked the recipe a little, the original was found in the 2009 cookbook, Taste of Home's Best Holiday Recipes!
Provided by Sydney Mike
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
- In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
- Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
- Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
- FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.
LEMON-SCENTED PULL-APART COFFEE CAKE
One of Flo Baker's best recipes from her book Baking for All Occasions. As described by 17 and baking's blog mistress: "I don't think it's really a coffee cake, but somehow "loaf" and "bread" don't convey the message either. Here's what this is: thin layers of sweet bread, sprinkled with aromatic lemon sugar, baked in a loaf pan. The bread is fluffy, sweet, soft, and saturated with citrus. You're able to peel off a layer, no knifes or messy rips needed. If it couldn't get better, a tangy cream cheese icing gets spread over the cooling cake, melting into the ridges, cooling into a sweet, sticky mess. It's incredible."
Provided by gailanng
Categories Yeast Breads
Time 2h35m
Yield 1 pan
Number Of Ingredients 17
Steps:
- Make the Sweet Yeast Dough.
- Mix two cups (nine ounces) flour, the sugar, yeast and salt in a medium bowl with a rubber spatula. Meanwhile, in a small saucepan or in the microwave, combine the milk and the butter and heat until the butter is melted. Remove from the heat, add the water and let rest a minute until just warm (120 to 130°F). Stir in the vanilla extract.
- Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup (2 1/4 ounces) of the remaining flour and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
- Lightly flour a work surface and knead the dough gently until smooth and no longer sticky, about one minute. Add an additional 1-2 tablespoons of flour only if the dough is too sticky to work with. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place (about 70°F) for 45-60 minutes or until doubled in size. An indentation made with your finger should keep its shape.
- Meanwhile, make the lemon sugar filling. Mix the sugar, lemon zest and orange zest. It'll draw out the citrus oils and make the sugar sandy and fragrant.
- Center a rack in the oven and preheat the oven to 350°F (175°C). Grease a 9″x5″ loaf pan.
- Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. (I suggest using a ruler and getting this as accurate as possible, for a prettier loaf that will fit better in the pan. I also suggest making sure both sides are floured, so that the dough will be easy to lift up later.) Use a pastry brush to spread the melted butter evenly and liberally over the dough.
- Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar. (I suggest carefully sprinkling the sugar and pressing it in lightly to keep it from falling off.).
- Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan (I would like the pan with parchment paper for easier removal), cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F) until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay.
- Bake the loaf until the top is golden brown, 30 to 35 minutes. (To avoid a doughy middle even though the top may be browned, I recommend using a cake tester to make sure it's done, and covering the top with foil if it's browning too quickly. The internal temperature should be about 190 °F) Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
- Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth.
- The recipe recommends you tilt and rotate the pan while tapping on a table to release the loaf. I suggest carefully running a knife around it. Flip the loaf over onto a cooling rack, then flip onto another rack so that it's right side up. Spread the top of the warm cake with the cream cheese icing, using a pastry brush to fill in all the cracks. (You might want to put a pan or piece of wax paper under to catch any drips.) Best if served the first day.
- SOME TIPS:
- Read the recipe all the way through so that you understand all the steps before starting. The construction phase is a bit more complicated than a simple monkey bread or even a simple cinnamon roll.
- Make sure you have really fresh yeast, otherwise you may have trouble. The recipe does not contain a proofing period before adding all the other ingredients.
- Draw a diagram of the cutting in order to have it make sense. You may want to draw a rectangle with the cutting in order to see the dimensions more clearly. The resulting smaller rectangles (4-by-2 inches) are delicate, especially with the filling. A suggestion is to turned the loaf pan on its side (short side down) and stacked gently.
- The recipe asks you to remove the cake/bread when it is golden. This does not necessarily mean that the inside has completed cooking. The minimum internal temperature for breads is 185°F but 190°F for this bread would be better. (The maximum would be around 199°F to 200°F.).
Nutrition Facts : Calories 2107.1, Fat 134.6, SaturatedFat 79.7, Cholesterol 719.2, Sodium 1642.7, Carbohydrate 208.6, Fiber 5, Sugar 198.7, Protein 25.7
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.
LEMON-POPPY SEED PULL-APART COFFEE CAKE
Enjoy this delicious coffee cake packed with poppy seed - a great breakfast made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
- Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
- Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
- Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 1/2 g
LEMON PULL-APART COFFEE CAKE
We love coffee cake and this one is very good. Its refreshing to get the zest in a bite of cake. Really good.
Provided by mommyoffour
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Line bottom of 8 or 9 inch round cake pan with waxed paper.
- In large bowl, combine all ingredients except biscuits.
- Mix well.
- Separate dough into 10 biscuits.
- Cut each into quarters.
- Place biscuit pieces in sugar mixture and toss to coat.
- Arrange in single layer in waxed paper lined pan.
- Sprinkle top with any remaining sugar mixture.
- Bake at 375 for 20 - 25 minutes or until deep golken brown.
- Run knife around side of pan to loosen.
- Invert onto serving plate.
- Cut into wedges or pull apart.
Nutrition Facts : Calories 296.8, Fat 14.7, SaturatedFat 4.7, Cholesterol 10.2, Sodium 655.2, Carbohydrate 38.7, Fiber 1.5, Sugar 16.6, Protein 4.5
More about "lemon pull apart coffee cake recipes"
PULL-APART COFFEE CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (57)Category Side DishServings 6Total Time 35 mins
- Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. Separate dough into 10 biscuits. Cut each into quarters.
- In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
- Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.
LEMON PULL-APART COFFEE CAKE – LEITE'S CULINARIA
From leitesculinaria.com
4.9/5 (29)Total Time 3 hrs 45 minsCategory DessertCalories 427 per serving
- In the bowl of a stand mixer, stir together 2 cups (9 ounces) of the flour, the sugar, yeast, and salt.
- While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don’t be alarmed when you see this.)
- Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.
- In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
LEMON-SCENTED PULL-APART LOAF FROM LEITE’S CULINARIA RECIPE …
From thekitchn.com
Estimated Reading Time 3 mins
LEMON COFFEE CAKE - JUST SO TASTY
From justsotasty.com
LEMON SCENTED PULL APART COFFEE CAKE - TASTY ARBUZ
From arbuz.com
35 IRRESISTIBLE LEMON CAKE IDEAS YOU'LL WANT TO TRY - TASTE OF HOME
From tasteofhome.com
PULL-APART LEMON-SCENTED COFFEE CAKE RECIPE - STL …
From stlcooks.com
OUR BEST COFFEE CAKE RECIPES EVER | TASTE OF HOME
From tasteofhome.com
LEMON SCENTED PULL APART COFFEE CAKE RECIPE - FLAVORITE
From flavorite.net
ORANGE CRANBERRY PULL-APART COFFEE CAKE | BOTTOMLESS BITES
From deputydogs.com
{GO WITH THE FLO} LEMON-SCENTED PULL-APART COFFEE CAKE- AN ALL …
From thetummytrain.com
RECIPETHING - LEMON PULL-APART COFFEE CAKE
From recipething.com
11 COFFEE CAKE RECIPES – LEITE'S CULINARIA | LEITE'S CULINARIA
From leitesculinaria.com
PULL APART LEMON COFFEE CAKE (BREAD) - DAMNDELICIOU.COM
From damndeliciou.com
LEMON PULL-APART COFFEE CAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
50 LEMON POTLUCK DESSERTS PERFECT FOR A CROWD | TASTE OF HOME
From tasteofhome.com
21 EASY CRESCENT ROLL RECIPES - WAYS TO USE CRESCENT ROLL DOUGH
From thepioneerwoman.com
LEMON PULL APART BREAD - PLATED CRAVINGS
From platedcravings.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #breads #eggs-dairy #fruit #vegetarian #coffee-cakes #nuts #dietary
You'll also love