Lemon Curd Coffee Cake
Posted by Jerseygirl Fri, 16 Jul 2004, at 6:42 a.m.

 
Ingredients
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)

Directions
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.

Lemon Curd:

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.

Crumb Topping:

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.