There is nothing sweeter than a New Year, filled with hope and wonderful new ideas. After a month away from blogging, baking and food shoots, I am excited at the prospect of sharing some amazing new food ideas that I have picked up during my travels to London and the USA. This year I am planning on travelling as little as possible after spending four months away from home last year. There are no fancy new year’s resolutions for me this year, its going to be all about month long goals, which I think I can realistically achieve.
My first baking project for the year is this beautiful Lemon Coffee cake, which is going to blow your mind – its tart yet slightly sweet at the same time, with a heavenly layer of lemon curd inside and topped with a crunchy struesel . Although baking when you are jet lagged, sleep deprived, and generally feeling like hell, is probably not the best idea, this cake turned out perfectly both times.
For the full Lemon Curd recipe click here.
The name coffee cake is derived from the german Kaffeekuchen, or sweet cakes or breads served during the daily coffee break. This one is made with both olive oil and butter and the layer of lemon curd is spread through the cake before baking. A word of advice though, keep the lemon curd away from the edges of the pan, as it spreads down the side, and will make the edge of your cake darker than you would want .
I used my beautiful new Pro Citrus Zester & Cheese grater from Deiss Kitchenware to zest my lemons. It works like a charm and zests so beautifully.
This recipe is adapted from Bake from Scratch Magazine.
- For the Cake:
- 2 large eggs
- 100 g sugar
- 75 g extra virgin oliv oil
- 57 g butter, melted
- 1½ teasp lemon zest
- 1 tablespoon + 1 teasp fresh lemon juice
- 156 g all purpose flour
- 1 teasp (5g) baking powder
- 2 Tablespoons sour cream
- ¼ cup prepared lemon curd ( recipe in my link above)
- For the Streusel
- 100g all purpose flour
- 3 Tablespoons (40g) firmly packed light brown sugar
- 1½ Tablespoons (18g) white sugar
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- 4 Tablespoons butter, melted
- Preheat the oven to 180ºC (350ºF).
- Spray an 8 inch round (20cm) or smaller cake pan with baking spray and sprinkle with flour. You could use a small loaf dish if preferred.
- For the streusel mix - in a medium bowl whisk together the flou,r sugars, salt, lemon zest and juice. Drizzle with melted butter and stir until combined. Crumble this with your fingers until you have the consistency you like. (It is quite a wet mix)
- For the cake - Place eggs, sugar and oil in a bowl of a stand mixer with the paddle attachment or use hand mixer if preferred. Mix on medium high speed until thick and pale yellow. This should take about 5 or 6 minutes. Stir in melted butter, lemon zest and juice and mix until combined. Add sifted flour mixture to the butter mixture beating until just combined. Stir in the sour cream.
- Pour ¾ of the cake batter into the prepared pan and then spread the prepared lemon curd over. Do not let the lemon curd touch the sides of the pan as it will burn during baking. Top with the remaining batter and smooth the top. Sprinkle with the streusel.
- Bake until a skewer inserted in the centre comes out clean. 30-35 minutes depending on how hot your oven is.
- Cool slightly before turning out onto a wire rack.
- Dust with icing sugar