Wednesday, March 30, 2011

Lemon Coffee Cake

My Little Man is 1 today! We have a busy evening planned, so we decided to celebrate first thing before Daddy went to work and big sisters went to school. Plus, this was the perfect excuse for me to try the Lemon Coffee Cake Kate posted recently.

Now, you may be thinking: "What kind of 1 year old wants lemon coffee cake for his birthday?" Answer: the kind with a pregnant mama who's been craving this cake for a week! Little Man eats anything and everything put in front of him, so I assure you, he (and everyone else in the family) thoroughly enjoyed this sweet start to our morning.

Here's my take on the recipe that I've adapted from Cooking During Stolen Moments

For Streusel:
  • 1/2 c. whole wheat flour
  • 1/3 c. sugar
  • 3 T. butter
  • 1/2 c. flaked coconut (I used sweetened, but this dish is plenty sweet if you prefer unsweetened)
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in coconut.

For coffee cake:
  • 1 1/4 c. whole wheat flour
  • 1 c. all purpose flour
  • 1 c. sugar
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3/4 c. butter, softened
  • 3/4 c. plain yogurt (I used lowfat, any would work)
  • 1 t. vanilla
  • 1 T. freshly squeezed lemon juice
  • 1 T. freshly grated lemon peel
  • 1 egg
  • 1 small jar of lemon curd (find this in the jams/jellies section. My jar was 10 oz, so anything close to that would be fine)
In a large mixing bowl, combine flours, sugar, baking powder, baking soda and salt. Stir to combine. Add remaining ingredients, except lemon filling, and beat until well combined. This is going to be really thick - think cookie dough instead of cake batter!

To assemble:
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 45-50 minutes, until golden brown and set. Let cool for at least 10 minutes. Remove sides of pan.

For Glaze:
  • 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.

This is a sweet, rich traditional coffee cake. The lemon and coconut are great springtime flavors that make this every bit as good for breakfast as it is for dessert!


  1. Awww...just look at him! Good job mum! I will DEF try this recipe! Keep it up!

  2. Thanks, Sameera! I hope you enjoy it :)