LEMON CURD COFFEE CAKE

Lemon Curd Coffee Cake image

I tried this recipe for my son's birthday years ago and fell in love with the tart lemon filling. The powdered sugar glaze and coconut in the topping make it a pretty addition to a brunch or afternoon get-together. -Anne Wickman, Endicott, New York

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 20

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Ingredients

1/2 cup all-purpose flour
1/3 cup sugar
3 tablespoons cold butter
1/2 cup sweetened shredded coconut
BATTER:
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cold butter, cubed
2/3 cup vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 large egg
1 large egg yolk
1/2 cup lemon curd
GLAZE:
1/2 cup confectioners' sugar
1 teaspoon water
1 teaspoon lemon juice

Steps:

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside., For batter, in a large bowl, combine the flour, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, zest, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff)., Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with 3/4 cup of coconut mixture. Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until a toothpick inserted near the comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake.

Nutrition Facts : Calories 362 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.