Baking Classics
The Technique
Lemon-Sour Cream Coffee Cake
Pound cake batter may be used for all sorts of wonderful recipes that celebrate spring & a recipe of Lemon-Sour Cream Coffee Cake is no exception. This formula is designed to yield two delicious desserts or brunch offerings with only the need to prepare one simple batter. Using sour cream not only delivers wonderful taste but it keeps the texture soft for several days while the Lemon-Cornmeal Streusel offers interesting flavor notes filled with grit. When an effortless finish is desired, look no further than a lemon glaze for a beautiful touch. Learn how to make a lovely coffee cake guests will love & drop in tomorrow for details regarding another party-perfect sweet.
Lemon-Sour Cream Coffee Cake
makes 1 {9-inch} cake & 1 dozen miniature bundt cakes
Lemon-Cornmeal Streusel
1 cup softened butter
2 3/4 cups sugar
2 tsp pure vanilla extract
3/4 tsp lemon zest, divided
6 eggs, at room temperature
3 cups plus 6 Tbsp all purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 cup sour cream
1/3 cup plus 1 Tbsp fresh lemon juice
1 cup powdered sugar
1/4 tsp meringue powder
2 tsp whole milk
Garnish: Lemon curls
Preheat the oven to 325 degrees. Trace a circle of parchment paper from a 9 or 10-inch spring form pan. Generously coat the pan with cooking spray. Add the parchment circle & generously coat the paper. Gather a 12-cup non-stick canele pan. Set aside. Prepare the Lemon-Cornmeal Streusel & chill.
Cream the butter, the sugar, the vanilla & 1/2 teaspoon lemon zest with an electric stand mixer on Medium speed until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides. Add the eggs all at once & blend on Low speed just until combined. Increase the speed to Medium & blend until the mixture thickens. When the beater is lifted, the batter will hold its shape. Scrape down the bowl sides. Whisk together the flour, the baking soda & the salt in a small bowl. Add the flour mixture all at once to the butter mixture, then add the sour cream. Blend on Low speed & with the mixer running, gradually add 1/3 cup lemon juice. Blend until thoroughly combined however do not over mix. Use a clean rubber spatula to lift the batter from the bottom of the bowl & fold well to ensure a smooth consistency. Portion 4 1/2 cups of batter into the prepared springform pan. Sprinkle all of the Lemon-Cornmeal Streusel over the top, pressing gently into the batter. Generously coat the canele pan well with cooking spray. Portion the remaining batter in the cups filling 3/4 full.
Bake the pans together on the center oven rack. Bake the miniature bundt cakes 45 minutes & the coffee cake 1 hour & 25 minutes or until a wooden pick tests clean when inserted in the center. Loosen the miniature bundt cakes from the pan upon removal from the oven & invert onto a wire rack within 5 minutes. Allow the coffee cake to cool completely in the pan over a wire rack. Run a palate knife around the cake edges. Carefully transfer the cake to a pretty plate. Gently pull the parchment from underneath the cake & discard. Wipe the plate edges clean with a damp cloth.
Stir together the powdered sugar, the meringue powder, the remaining 1/4 teaspoon lemon zest, the remaining 1 Tbsp lemon juice & the milk until thickened, whipped & smooth. Transfer to a pastry bag, snip the end & drizzle the glaze over the bundt cakes & the coffee cake. Garnish the bundt cakes with lemon curls, if desired. Let stand 1 hour. Slice the coffee cake into wedges. Place the bundt cakes on a platter for serving.
Lemon-Cornmeal Streusel
makes 1 1/4 cups
1/2 cup sugar
6 Tbsp all purpose flour
2 Tbsp plain yellow cornmeal
1/2 tsp lemon zest
3 Tbsp cold butter, cut into pieces
Combine the sugar, the flour, the cornmeal & the lemon zest in a small bowl. Cut the butter into the flour mixture with a pastry blender. Press the mixture in your hands & release back into the bowl. Break the pieces into chunks leaving some of the streusel sandy in texture. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Lemon-Sour Cream Coffee Cake
A simple glaze may be prepared with ingredients that are more than likely always in your kitchen. In order to create perfect portions for guests, slice the coffee cake using a serrated knife, then prepare the glaze & drizzle it over each slice in a decorative pattern. A dusting of powdered sugar over the surface once the glaze sets offers a beautiful, effortless presentation.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Preheat the oven to 325 degrees. Trace a circle of parchment paper from a 9 or 10-inch spring form pan. Generously coat the pan with cooking spray. Add the parchment circle & generously coat the paper. Gather a 12-cup non-stick canele pan. Set aside. Prepare the Lemon-Cornmeal Streusel & chill.
Cream the butter, the sugar, the vanilla & 1/2 teaspoon lemon zest with an electric stand mixer on Medium speed until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides. Add the eggs all at once & blend on Low speed just until combined. Increase the speed to Medium & blend until the mixture thickens. When the beater is lifted, the batter will hold its shape. Scrape down the bowl sides. Whisk together the flour, the baking soda & the salt in a small bowl. Add the flour mixture all at once to the butter mixture, then add the sour cream. Blend on Low speed & with the mixer running, gradually add 1/3 cup lemon juice. Blend until thoroughly combined however do not over mix. Use a clean rubber spatula to lift the batter from the bottom of the bowl & fold well to ensure a smooth consistency. Portion 4 1/2 cups of batter into the prepared springform pan.
No. 2
Using a small offset spatula, run it over the surface of the batter to create an even, level appearance.
No. 3
Sprinkle all of the Lemon-Cornmeal Streusel over the top, pressing gently into the batter. Generously coat the canele pan well with cooking spray. Portion the remaining batter in the cups filling 3/4 full.
No. 4
Next, press the streusel into the batter surface.
No. 5
Bake the pans together on the center oven rack. Bake the miniature bundt cakes 45 minutes & the coffee cake 1 hour & 25 minutes or until a wooden pick tests clean when inserted in the center. Loosen the miniature bundt cakes from the pan upon removal from the oven & invert onto a wire rack within 5 minutes. Allow the coffee cake to cool completely in the pan over a wire rack. Run a palate knife around the cake edges. Carefully transfer the cake to a pretty plate. Gently pull the parchment from underneath the cake & discard. Wipe the plate edges clean with a damp cloth.
Stir together the powdered sugar, the meringue powder, the remaining 1/4 teaspoon lemon zest, the remaining 1 Tbsp lemon juice & the milk until thickened, whipped & smooth. Transfer to a pastry bag, snip the end & drizzle the glaze over the bundt cakes & the coffee cake. Garnish the bundt cakes with lemon curls, if desired. Let stand 1 hour. Slice the coffee cake into wedges. Place the bundt cakes on a platter for serving.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
Comments are closed.