Saturday, January 29, 2011

Lemon Coffee Cake

I forgot the glaze, but we didn't miss it.
The original recipe for this is Meyer Lemon Coffee Cake  from Martha Stewart.  I have never seen a meyer lemon in our area.  I also took some of the butter out and simplified.

Makes 1 Tube Cake

1 3/4 cups flour
3/4 cup brown sugar
1 teaspoon kosher salt
1 stick unsalted butter
5 small lemons
1 stick unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla 
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 cup sour cream
1 cup powdered sugar
3 to 4 T lemon juice

Mix 1 3/4 c flour, brown sugar, and 1 tsp kosher salt.  Cut 1 stick butter in small pieces.  With mixer on low, blend butter into flour mixture to pea size pieces.  Use your hands to smash and clump together.  Refrigerate.

Zest 5 lemons.  Peal lemons.  Discard outsides.

Cream butter with zest from all 5 lemons and sugar.  Beat in eggs and vanilla, one at a time.  Whisk together 2 cups flour through 1 1/2 tsp salt.  Alternate mixing in the flour and sour cream, beginning and ending with the sour cream.  Place half the batter in an greased angel food pan.  Slice lemons as thin as possible.  Throw lemon ends away.  Lay half of the lemon slices over the batter.  Spread remaining batter.  Top with other lemons.  Sprinkle struesel on top.  Bake 55 minutes at 350F.  Cool in pan 15 minutes.  Remove from pan.  Cool completely.

Combine lemon juice and powdered sugar to glaze consistency.  Drizzle on when serving.  The glaze is good, but optional.  I opted not to glaze this time around.  The cake was still very good.

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