Recipes > Lemon Crunch Coffee Cake Find A Store Lemon Crunch Coffee Cake A tender yeast cake with a super topping – crunchy and lemony! Yield 1 (9-inch) coffee cake Print Recipe Pin Recipe 0 Reviews IngredientsDough1 1/2 to 2 cups all-purpose flour1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast2 tablespoons granulated sugar1/2 teaspoon table salt1/2 cup buttermilk1/4 cup water2 tablespoons shortening (or coconut oil)1 large eggTopping1/3 cup all-purpose flour1/3 cup granulated sugar1/4 cup chopped almonds1/4 cup butter or margarine (melted)1 teaspoon lemon rind (additional for garnish, optional)1/4 teaspoon vanilla InstructionsPrepare pan: Grease a 9×9-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. NotesPhoto by Yesterfood. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
