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Coffeecake: Museum Cafe's Lemon Poppyseed Coffeecake

Source of Recipe

internet


List of Ingredients

3/4 cup butter, softened
finely grated zest of 2 lemons
1/2 cup sugar
3 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
1 1/2 teaspoons lemon extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons poppy seeds

TOPPING:
1 teaspoon cinnamon
1/2 cup packed brown sugar
5 1/2 cups flour
3 tablespoons cold butter
1/4 cup sliced almonds


Recipe

Using an electric mixer, cream butter, zest and sugar just until smooth. Scrape sides often, making sure all ingredients are well incorporated. Add eggs one at a time while mixer is on lowest speed, mixing well between each addition. Add sour cream and extracts, mix well. In a separate large bowl sift together flour, baking powder, soda and salt. Stir in poppy seeds. Add wet ingredients to dry ingredients and stir gently until all dry ingredients are moistened. Do not overmix or cake will be tough.

Butter a 10-inch round cake pan and line with a parchment paper circle. Sprinkle on topping and bake at 350ºF for 25 to 30 minutes, or until firm and golden. (Cake tester should come out clean when inserted in center of cake.) Makes 1 10-inch cake.

TOPPING: Combine cinnamon, sugar and flour in a small bowl. Cut up butter and work into dry mixture with hands. When a large crumb consistency is reached, add almonds and mix. Spread atop cake and bake according to directions.