Lemon Curd Coffee Cake
Posted by Jerseygirl Fri, 16 Jul 2004, at 6:42 a.m.
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
Zest of 1 lemon
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon cardamom
1 cup buttermilk
1 teaspoon vanilla
1 cup fresh blueberries or raspberries, washed and dried
1 cup lemon curd, purchased (or, recipe follows)
Crumb topping (recipe follows)
Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan. If making lemon
curd, prepare, and set aside to cool.
Cream butter and sugar; beat in eggs one at a time. Add lemon zest. Sift flour
with baking powder and baking soda. Stir in nutmeg and cardamom. Add dry
ingredients to creamed mixture alternately with buttermilk and vanilla.
Spread half of the batter in the prepared pan. Carefully spread with lemon curd,
leaving a 1-inch border. Sprinkle with the blueberries or raspberries. Dollop
with remaining batter and spread carefully to cover the berries and lemon curd.
Sprinkle with crumb topping. Bake 35 to 40 minutes, until a toothpick inserted
in the center comes out clean. Cool on a wire rack. Makes 12 servings.
In a heavy, medium-sized saucepan, whisk together 3/4 cup sugar, 1/2 cup freshly
squeezed lemon juice and 6 large egg yolks. Over moderate heat, whisking
constantly, cook mixture about 15 minutes, until it reaches the consistency of
pudding. Do not boil. Let cool. Refrigerate leftovers.
Process 3/4 cup old-fashioned (not instant) oatmeal in a food processor for 15
seconds. In a small bowl, combine 1 cup all-purpose flour, 1/2 cup sugar, 2
tablespoons light brown sugar and 2 teaspoons cinnamon. Cut in 7 tablespoons
cold butter, divided into pieces, with a pasty cutter until coarse crumbs form.