A Tradition in Family Baking

Lemon Crunch Coffee Cake

Lemon Crunch Coffee Cake
A Tender yeast cake with a super topping - crunchy and lemony!
Yield: One 9-inch coffee cake
For the dough:
  • 1½ to 2 cups all-purpose flour
  • 1 package (2¼ tsp) Red Star Active Dry Yeast
  • 2 Tbsp sugar
  • ½ tsp salt
  • ½ cup buttermilk
  • ¼ cup water
  • 2 Tbsp shortening or coconut oil
  • 1 egg

For the topping:
  • ⅓ cup all-purpose flour
  • ⅓ cup sugar
  • ¼ cup chopped almonds
  • ¼ cup butter or margarine, melted
  • 1 tsp lemon rind (additional for garnish, optional)
  • ¼ tsp vanilla
  1. Recipe featured at Yesterfood.

  2. In large mixer bowl, combine 1¼ cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe bowl, heat buttermilk, water and shortening/oil until warm (120-130°F; shortening/oil doesn't need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 3 minutes. Cover; let rest 5 minutes.

  3. Prepare topping: Combine all topping ingredients; set aside.

  4. Press dough in a greased 9-inch square cake pan. Sprinkle topping over dough. With back of spoon, make random indentations in dough. Cover; let rise in warm place until double, about 30 minutes. While dough is rising, preheat oven to 375°F. Bake for 25 to 30 minutes until golden brown. Serve warm or room temperature. Optional: garnish with additional lemon zest.


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