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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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We received a lot of lemon curd from a friend from church a couple of years ago. We couldn't use it fast enough, and not wanting it to spoil, I made a coffee cake from a recipe that I found from one of my tried and true country church cookbooks. The recipe says to use a springform pan, but I prefer to use a fluted baking dish. Ingredients:
1/2 cup all-purpose flour |
1/3 cup sugar |
3 tablespoons cold butter |
1/2 cup flaked coconut |
2 1/4 cups all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
3/4 cup cold butter |
2/3 cup vanilla yogurt |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
1 egg |
1 egg yolk |
1/2 cup lemon curd |
1/2 cup confectioners' sugar |
1 teaspoon water |
1 teaspoon lemon juice |
Directions:
1. Coconut Mixture:.
2. In bowl combine flour and sugar.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in coconut.
5. Set aside.
6. For Batter:.
7. Combine flour, salt, baking powder and baking soda in bowl.
8. Cut in butter until mixture resembles coarse crumbs.
9. Combine the yogurt, lemon juice, peel, egg and yolk.
10. Stir into batter mixture just until moistened. (Batter will be stiff.).
11. Spread 2 c batter in a greased 9 inch fluted baking dish.
12. Sprinkle with 3/4 c coconut mixture.
13. Drop 1/2 teaspoon fulls of lemon curd over the top to within 1/2 of edge. Carefully spoon remaining batter over lemon curd.
14. Sprinkle with remaining coconut mixture.
15. Place pan on baking sheet.
16. Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
17. Cool for 10 minutes.
18. Combine the glazed ingredients.
19. Drizzle over warm cake.
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