Best Lemon Pull Apart Coffee Cake Recipes

LEMON PULL-APART COFFEE CAKE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

LEMON-POPPY SEED PULL-APART COFFEE CAKE

Steps:

• In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
• Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
• Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
• Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.

LEMON PULL-APART COFFEE CAKE

Steps:

• FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
• In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
• Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
• Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
• FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.

LEMON-SCENTED PULL-APART COFFEE CAKE RECIPE

Steps:

• Dough: Stir together 2 cups of flour, sugar, yeast, and salt; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from heat, add water, and set aside until warm, about 1 minute. Add vanilla Pour milk mixture over yeast mixture and mix. Add eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of remaining flour, and resume mixing on low speed until dough is smooth, 30-45 seconds. Add 2 more tbsp flour and mix until dough is smooth and slightly sticky, about 45 seconds. Sprinkle a work surface with flour. Knead gently until smooth and no longer sticky, about 1 minute. Place dough in a large bowl, cover bowl with plastic wrap, and let dough rise in a warm place until doubled in size, 45-60 minutes. While dough is rising, make filling. Filling: In a small bowl, mix together sugar, lemon and orange zests. Coffee cake: Preheat the oven to 350°F. Spray a 9x5x3 loaf pan. Gently deflate dough. On a lightly floured work surface, roll out dough into a 20x12" rectangle. Spread melted butter over the dough. Cut dough crosswise into 5 strips. Sprinkle 1 1/2 tbsp of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle, then repeat, ending with a stack of 5 rectangles. Slice the stack crosswise through the 5 layers to create 6 equal strips. Fit layered strips into prepared loaf pan, cut edges up. Cover pan with plastic wrap and let dough rise in a warm place until puffy and almost doubled in size, 30-50 minutes. Bake coffee cake until the top is golden brown, 30-35 minutes. Let cool. Icing: In a medium bowl, mix cream cheese and sugar until smooth. Beat in milk and lemon juice until the mixture is creamy and smooth. Slip a sheet of waxed paper under the rack which the cake in on to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it.

LEMON-SCENTED PULL-APART COFFEE CAKE FROM LEITE'S CULINARIA

Steps:

• Make the sweet dough
• Stir together 2 cups (9 ounces) of the flour, sugar, yeast, and salt in the bowl of a stand mixer. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
• Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing jjust until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
• Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.
• Make the lemon filling
• While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don't be alarmed when you see this.)
• Assemble the coffee cake
• Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.
• Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over a buttered rectangle. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.
• Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that's fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
• Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
• Make the cream cheese icing
• In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
• To remove the coffee cake from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.
• Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)
• Serve the coffee cake warm or at room temperature. To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don't attempt to cut it until it is almost completely cool.