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    Lemon Curd Coffeecake


    Source of Recipe


    Marsha

    List of Ingredients




    1/2 cup all-purpose flour
    1/3 cup sugar
    3 tablespoons cold butter
    1/2 cup flaked 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
    2/3 cup vanilla yogurt
    1 tablespoon lemon juice
    2 teaspoons grated lemon peel
    1 egg
    1 egg yolk
    1/2 cup lemon curd

    Glaze:
    1/2 cup confectioners' sugar
    1 teaspoon water
    1 teaspoon lemon juice

    Recipe



    In a bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside.

    For batter, combine the flour, salt, baking powder and baking soda in a bowl. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, peel, egg and 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 comes out clean.

    Cool for 10 minutes; remove sides of pan.

    Combine the glaze ingredients; drizzle over warm cake.

 

 

 


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