Meyer Lemon Coffee Cake With Almond Streusel Recipes

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MEYER LEMON COFFEE CAKE



Meyer Lemon Coffee Cake image

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 16

1 3/4 cups unbleached all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon kosher salt
1 1/2 sticks (3/4 cup) cold unsalted butter
5 Meyer lemons, cut into paper-thin slices, ends discarded; plus 3 tablespoons finely grated zest (from 4 to 5 lemons)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 to 4 tablespoons Meyer lemon juice

Steps:

  • Streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover and refrigerate until ready to use, up to 3 days.
  • Cake: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
  • Preheat oven to 350 degrees. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition.
  • Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter.
  • Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack.
  • Glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes.

MEYER LEMON COFFEE CAKE WITH ALMOND STREUSEL RECIPE - (4.4/5)



Meyer Lemon Coffee Cake with Almond Streusel Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 18

For the streusel
3/4 cup almond meal
3/4 cup crushed lemon wafers (30 wafers, crumbled in a food processor)*
1/2 cup light brown sugar
1 teaspoon salt
3/4 cup (6 tablespoons) cold unsalted butter, cut in cubes
For the cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
3 tablespoons Meyer lemon zest
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups lemon curd

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-inch angel food cake pan. Make the streusel by combining the almond meal, crushed lemon wafers, brown sugar, and salt in a bowl. Using your fingers or a pastry cutter, cut in the butter until the streusel comes together into a course crumble. Chill in the refrigerator until later. In another bowl, whisk together the flour, baking powder, baking soda and salt. Cream the butter, sugar and lemon zest in the bowl of a mixer until light and fluffy, for about 2 minutes. Add the eggs, incorporating them one at a time, followed by the vanilla. Add the flour mixture on low speed in batches, alternating with the sour cream. Put half the batter in the cake pan and smooth evenly. Drizzle about 1 cup of the lemon curd on top, making sure to leave a 1 inch border from the inner and outer perimeter (any curd that hits the edges will risk browning the edges of the cake). Top with the remaining batter, using a spatula to smooth. Pour remaining lemon curd on top, again leaving room around the perimeter. Spread the streusel on top. Bake for 45-50 minutes, or until golden brown and toothpick inserted comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the edges and remove the outer ring. Cool for another 15 minutes then remove the center tube. Using 2 large spatulas, life the cake from the center ring and continue to cool until ready to serve

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  • To make the streusel, put all of the ingredients in the food processor and pulse until it comes together. It should look like peas. Cover it and put it in the fridge until you are ready to use it. You can do this step up to 3 days before you are ready to bake it.
  • To make the cake, put the lemon slices in a pan of simmering water for 1 minute. Drain and repeat. Arrange the lemon slices in a single layer on a parchment lined baking sheet.
  • In the meantime, preheat the oven to 350 degrees and butter a 9-inch angel food pan. Or in my case open the liners and put them on a pan. I used 8 but could have stretched it to 9.
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