Meyer Lemon Sunflower Oil Coffee Cake

Deb Abbott Meyer Lemon Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Another delicious recipe from Deb Abbott, this one is for a Meyer Lemon  Coffee Cake using Kricklewood Farm Sunflower Oil.  Deb is not only a great home chef – she is also a great photographer who takes beautiful shots of the dishes she prepares.

 

Meyer Lemon Sunflower Oil Coffee Cake
 
Prep time
Cook time
Total time
 
If you love lemon bars, you will LOVE this coffee cake. Meyer lemons are less acidic and slightly sweeter than the standard lemons found in the grocery store, and provide a perfect balance against the tart lemon curd swirled into this silky batter.
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • Streusel
  • ¾ cup all purpose flour
  • 3 tablespoons firmly packed light brown sugar
  • 1½ tablespoons granulated sugar
  • 1 teaspoon Meyer lemon zest
  • 1 teaspoon fresh Meyer lemon juice
  • ½ teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted
  • Cake
  • 2 large eggs
  • ½ cup granulated sugar
  • ⅓ cup Kricklewood Farm Sunflower Oil
  • ¼ cup unsalted butter, melted
  • 1½ teaspoons Meyer lemon zest
  • 1 tablespoon plus 1 teaspoon fresh Meyer lemon juice
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoons sour cream
  • ¼ cup prepared lemon curd
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°F. Spray an 8-inch round deep cake pan with baking spray with flour.
  2. For streusel: In a medium bowl, whisk together flour, sugars, lemon zest and juice, and salt. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
  3. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and oil at medium-high speed until thick and pale yellow, 5 to 6 minutes. Stir in melted butter and lemon zest and juice until combined.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Stir in sour cream. Pour three-fourths of batter into prepared pan. Spread with lemon curd, and top with remaining batter, smoothing top with an offset spatula. Sprinkle with streusel.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely. Garnish with confectioners’ sugar, if desired.

 

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