I found this recipe in an old Taste of Home magazine about a year ago and gave it a try. We all loved it! It is so yummy! I was going to make it for a women’s brunch at church earlier this month but the night before I ended up getting a migraine. The next morning I was still feeling sick to my stomach from it so I slept in and ended up making something else. Since I still had the ingredients I went ahead and made it for breakfast this morning. I doubled this recipe for our family. The recipe is from Taste of Home’s website and a link to the coffee cake is at the bottom of the recipe (their picture is much better than mine). Give it a try. You won’t be disappointed.
- 12 Servings
- Prep: 20 min. Bake: 55 min. + cooling
- 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 powder
- 1/2 teaspoon baking soda
- 3/4 cup cold butter, cubed
- 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
- In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside.
- For batter, in a large bowl, combine the flour, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, peel, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff).
- Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with 3/4 cup of coconut mixture. Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.
- Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until a toothpick inserted near the comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake. Yield: 12 servings.
Nutrition Facts: 1 serving equals 362 calories, 18 g fat (11 g saturated fat), 85 mg cholesterol, 347 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
Lemon Curd Coffee Cake published in Taste of Home February/March 2003, p27