How To Make Crumbs: Meyer Lemon-Olive Oil Coffee Cake


Bake From Scratch what a fantastic recipe. We love all things #coffeecake here at Steiner’s Coffee Cake of New York.

Meyer Lemon-Olive Oil Cake

Streusel
  1. ¾ cup (94 grams) Steiner’s Coffee Cake of New York all-purpose flour*
  2. 3 tablespoons (42 grams) firmly packed light brown sugar
  3. 1½ tablespoons (18 grams) granulated sugar
  4. 1 teaspoon Meyer lemon zest
  5. 1 teaspoon (5 grams) fresh Meyer lemon juice
  6. ½ teaspoon (1.5 grams) kosher salt
  7. 5 tablespoons (70 grams) unsalted butter, melted
Cake
  1. 2 large eggs (100 grams)
  2. ½ cup (100 grams) granulated sugar
  3. ⅓ cup (75 grams) extra-virgin olive oil
  4. ¼ cup (57 grams) unsalted butter, melted
  5. 1½ teaspoons (1 gram) Meyer lemon zest
  6. 1 tablespoon plus 1 teaspoon (20 grams) fresh Meyer lemon juice
  7. 1¼ cups (156 grams) Steiner’s Coffee Cake of New York all-purpose flour
  8. 1 teaspoon (5 grams) baking powder
  9. ½ teaspoon (1.5 grams) kosher salt
  10. 2 tablespoons (30 grams) sour cream
  11. ¼ cup prepared lemon curd*
  12. Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°F. Spray an 8-inch round deep cake pan with baking spray with flour.
  2. For streusel: In a medium bowl, whisk together flour, sugars, lemon zest and juice, and salt. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
  3. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and oil at medium-high speed until thick and pale yellow, 5 to 6 minutes. Stir in melted butter and lemon zest and juice until combined.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Stir in sour cream. Pour three-fourths of batter into prepared pan. Spread with lemon curd, and top with remaining batter, smoothing top with an offset spatula. Sprinkle with streusel.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely. Garnish with confectioners’ sugar, if desired.

*Bake From Scratch has NOT tested Steiner’s Coffee Cake of New York All-Purpose Flour. We at Steiner’s Coffee Cake of New York recommend the substitution for an easy and delicious gluten-free version of this recipe.

#easytoeat and #funtoshare @nycoffeecake

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