Lemon Crunch Coffee Cake
A tender yeast cake with a super topping - crunchy and lemony!
Yield 1 (9-inch) coffee cake
Ingredients
Dough
- 1 1/2 to 2 cups all-purpose flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 2 tablespoons granulated sugar
- 1/2 teaspoon table salt
- 1/2 cup buttermilk
- 1/4 cup water
- 2 tablespoons shortening (or coconut oil)
- 1 large egg
Topping
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup chopped almonds
- 1/4 cup butter or margarine (melted)
- 1 teaspoon lemon rind (additional for garnish, optional)
- 1/4 teaspoon vanilla
Instructions
- Prepare pan: Grease a 9x9-inch cake pan; set aside.
- In stand mixer bowl, add 1 1/4 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat buttermilk, water and shortening to 120-130°F (shortening does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
- Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 3 minutes. Let rest 5 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- Prepare topping: Add all topping ingredients to a medium bowl; whisk together to combine. Set aside.
- Press dough evenly in prepared 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.
Notes
Photo by Yesterfood.
