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2018-04-10 14:00:50
Lemon Rosemary Coffee Cake Recipe
 
 
 
Lemon-Rosemary Coffee Cake 
 
 
Fresh Rosemary complements the lemony flavor in this moist coffee cake. Garnish with lemon slices and fresh rosemary sprigs for a showstopping presentation.

 

Ingredients: 

 

Parchment paper

3 large lemons

2 cups all-purpose flour

1 1/4 cups sugar

1/2 teaspoon salt

1/2 cup very cold butter, cubed

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk*

1 large egg

1 1/2 teaspoons chopped fresh rosemary

1 (10-oz.) jar lemon curd

Powdered sugar

Garnishes: fresh rosemary sprigs, lemon slices

 

 

How to Make It

 
Step 1

Preheat oven to 350°. Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.

 
Step 2

Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.

 
Step 3

Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.

 
Step 4

Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer. Add baking powder and baking soda; beat at low speed until well blended. Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed 1 1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl as needed. Stir in rosemary. Spoon half of batter into prepared pan.

 
Step 5

Whisk lemon curd in a small bowl about 1 minute or until loosened and smooth; carefully spread over batter in pan. Top with remaining half of batter.

 
Step 6

Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.

 
Step 7

Bake at 350° for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.

 
Step 8

Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife around edge of cake to loosen; remove sides of pan. Cool cake completely on wire rack (about 1 hour). Dust with powdered sugar just before serving.

 
Step 9

*Greek yogurt may be substituted.

 

 

Chef's Notes

A 9-inch round cake pan may be substituted for springform pan. Line bottom and sides of cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides; grease foil well. Proceed with recipe as directed through Step 7. Let cool in pan on a wire rack 10 minutes. Lift cake from pan, using foil sides as handles. Carefully remove foil. Cool and dust with powdered sugar as directed.

 

This recipe can be found here:

www.myrecipes.com/recipe/lemon-rosemary-coffee-cake

 

 
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