NOW (January 16, 2019) – As we continue to adapt to life in a small town with the closest stop light 50 minutes away, we’ve been enamored with all of the benefits that come from this way of living. For example, when Eric and I went to get our new driver’s licenses, there was NO line at the DMV. Literally none. We were told we could wait an hour if we really wanted to, but we decided being in and out in 5 minutes was the better idea.
The one downside is the lack of options when it comes to certain. We only have one grocery store within a 30-minute radius – although I absolutely love our grocery store, so I’m not complaining. The one thing that we do not have is a good bakery. Sure, there are fresh bakery items at the grocery store, but I would really love a small bakery along our main street. (Hmm…maybe somebody should open one someday…a bakery in the morning and a soup shop in the afternoon…hmm…)
In the meantime, this Lemon Coffee Cake absolutely hits the spot when I’m craving something with that bakery-fresh appeal.
THEN (March 17, 2011) – I have been a huge fan of coffee cake for as long as I can remember. My parents have several fantastic bakeries close to their house and my mom has always made picking up a coffee cake a regular habit. There is this one chocolate chip coffee cake that I literally dream about and that my mom always buys for me whenever we visit them in Chicago or when they come visit us. (Oh and did I mention that they are coming to visit next weekend? Hint, hint Mom!) The kids have definitely picked up the coffee cake habit as well. In fact, they would all opt for coffee cake over donuts any day.
I make coffee cakes frequently and they are all delicious. However, for as much as we love them, they lack that traditional coffee cake texture that I love. This one though…it is much more traditional and less cake-y than my usuals. Plus, it looks beautiful and the taste is phenomenal. It’s moist and flaky and lemony. What more could you ask for?
Lemon Coffee Cake
- 1/2 c. flour
- 1/3 c. sugar
- 3 T. butter
- 1/2 c. coconut
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in coconut.
For coffee cake:
- 2 1/4 c. flour
- 1 c. sugar
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 3/4 c. butter, softened
- 1 6 oz. container vanilla yogurt
- 1 T. freshly squeezed lemon juice
- 1 T. freshly grated lemon peel
- 1 egg
- 1 c. lemon curd or lemon pie filling
In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine. Add remaining ingredients, except lemon filling, and beat until well combined.
Butter and flour a Springform pan. Spread 1/2 the cake batter into the bottom of the pan. Sprinkle on half of the streusel topping and spread on the lemon curd or filling, to within a 1/2 inch of the edges. Spoon on remaining dough and remaining streusel. Bake at 350 degrees for 50 – 60 minutes, until golden brown and set. Let cool for at least 10 minutes. Remove sides of pan.
- 1/2 c. powdered sugar
- 1 t. lemon juice
- 1 t. water
While cake cools, stir together powdered sugar, lemon juice and water. Drizzle on top of coffee cake and let cool completely.
If you just can’t wait the coffee cake to cool all the way, this is what it will look like with lemon filling just oozing down the sides. It tastes wonderful though, even if it’s not the prettiest thing. And just so you know, the filling does firm up nicely after it cools.