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Lemon Curd Coffee Cake

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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    12 servings

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

Directions

  • 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
1 piece: 362 calories, 18g fat (11g saturated fat), 85mg cholesterol, 347mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 5g protein.
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