Lemon Rosemary Coffee Cake

Perhaps my prettiest blog post yet – and dare I say, most delicious. I’m all for ooey, gooey sweets but a good balance is key. The tangy, syrupy flavor of lemon curd marries perfectly with the earthy taste of rosemary to make one delectable coffee cake. The best part? It’s called coffee cake, which means you get to eat it for breakfast. #Winning

This recipe hails from none other than Southern Living Magazine, one of my oh-so-favorite indulgences. Prepare to do a lot of dishes after this, but prepare for it to be worth it.

Preheat the oven to 350 degrees and oil up a springform cake pan – don’t forget to line the bottom with parchment paper! Grab a big bowl and combine the flour, sugar, salt and cold, cubed butter until it resembles a crumble. This is easiest in a food processor, but a fork will do. (Especially if you’re like me and you broke your blender making a frozen smoothie concoction.) Reserve 1 cup of the flour mixture and set it aside.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Add baking powder, baking soda, buttermilk, an egg, and lemon juice to the remaining flour mixture and beat until mixed. Then, stir in the chopped rosemary. Spoon half of the batter into the prepared springform pan. Whisk the lemon curd in a separate bowl until loosened and easily spread, then top the batter in the pan with the entire jar of it – because YUM. Layer the remaining batter over the top of the lemon curd.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Remember the 1 cup of flour mixture I told you to hang onto? Grab it. Add a tablespoon of lemon juice to it and toss in some lemon zest – you really can’t have enough of it in my opinion. Mix it up with your fingers (because it’s more fun that way) and sprinkle it over the layered cake batter. Bake for roughly 45 minutes or until an inserted toothpick comes out clean.

Let the coffee cake cool for 10-15 minutes until you release the side of the pan. Then allow it to cool completely on top of a wire rack.

As always, don’t forget you eat with your eyes first. So, top your golden coffee cake with all sorts of goodies – rosemary, lemon slices, edible flowers – the world is your oyster! Okay, I lied. That’s really all you can decorate it with, anything else would just be weird.

So, cut yourself a slice or be neighborly and share and enjoy!

*Optional: Sprinkle powdered sugar over the top of the cooled coffee cake for an extra special dusting of sweetness.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Ingredients:

  • Parchment paper
  • 3 large lemons
  • 2 cups all-purpose flour
  • 1 1/4 cups sugar 
  • 1/2 teaspoon salt
  • 1/2 cup very cold butter, cubed 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1 large egg 
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 (10-oz.) jar lemon curd
Garnishes: fresh rosemary sprigs, lemon slices, powdered sugar, edible flowers
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