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Lemon Crunch Coffee Cake

Lemon Crunch Coffee Cake
A tender yeast cake with a super topping – crunchy and lemony!
Yield 1 (9-inch) coffee cake




  • 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


  • 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


  • Prepare 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.


Photo by Yesterfood.

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