Lemon Coffee Cake Recipe | RadaCutlery.com
Описание:
http://www.radacutlery.com/blog/best-... Lemon Coffee Cake Recipe
Not your typical dry coffee cake, it tastes like sunshine! This lemon poppyseed coffee cake has a moist cake layer with a creamy lemon pie filing and cream cheese center. If you like poppy seed muffins you will love this coffee cake with a brown sugar and pecan topping. A perfect Easter morning breakfast recipe or for an afternoon coffee break.
Ingredients:
6 T. flour, divided
1 (18.2 oz.) pkg. lemon cake mix
3/4 C. egg substitute
1/3 C. unsweetened applesauce
3 T. poppysseed
1 (8 oz.) pkg. cream cheese, softened
4 tsp. lemon juice
1 C. powdered sugar, divided
1 (15.75 oz.) can lemon pie filling
1/3 C. brown sugar
1/4 C. chopped pecans
4 1/2 T. melted butter
1/2 tsp. ground cinnamon
1/8 tsp. vanilla extract
Video Transcript:
Hi, Kristy in the Rada kitchen, and today I'm sharing a recipe for Sunshine Lemon Coffee Cake. And I'm getting this out of our recipe book called 9 x 13: A Plan for Your Pan.
Now I sprayed my 9 x 13 pan with cooking spray, and I used about three tablespoons of flour, and shook it around and removed the excess. So once you get that done, you can set that pan aside. Before we get started, you want to preheat your oven to 350 degrees. Now, in a large mixing bowl, we're going to take one lemon cake mix, and that's 18.2 oz package, we're going to take a one and a third cups water, three fourths cup egg substitute, and three tablespoons poppy seeds. And then here I have a third cup of unsweetened apple sauce.
So we're going to first beat this on low for 30 seconds. And I'm just going to scrape down the sides and now we're going to beat it on medium speed for two minutes. Now we're going to pour half of that cake batter mixture into your 9 x 13 pan, and I like to measure mine out, this made about five cups, so I'm going to put in two and a half cups. Now, back to the mixing bowl, I washed it up, it's all clean, we're going to add an 8 oz package of cream cheese that's been softened, and a half a cup of powdered sugar. Now we're going to mix this on medium speed until it's smooth.
Now to that, we're going to add a can of lemon pie filling. This is a 15.75 oz can. Now we're just going to put that on Stir and stir that into the cream cheese and powdered sugar. Now we're going to drop teaspoonfuls of our filling on top of our batter. So once you have your teaspoons of the filling you just want to slightly spread that around.
Alright, so now we're going to add our remaining batter to the top of this. Now we're going to make a yummy, crunchy topping. Now, in a small mixing bowl, we're going to mix a third cup of brown sugar, a fourth cup of chopped pecans, and then I'm going to add this cinnamon, it's a half teaspoon of cinnamon, I'm just going to mix all these dry ingredients together first, then I'm going to mix three tablespoons of flour. Chop and mix this. I'm using the Rada Serverspoon, it has about 50 different uses. You can serve with it, you can stir with it, you can whip with it, and you can strain with it. It's just an all-around, multi-purpose tool. We're going to add four and a half tablespoons of melted butter. And then about an eight a teaspoon of vanilla extract. So now we're going to sprinkle our brown sugar and pecan mixture over the top of our coffee cake. So now it's ready to be placed in our preheated 350 degree oven for about 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
So, my Sunshine Lemon Coffee Cake is baked, you'll want to let it cool completely. I cut mine a little early, but I wanted to show you the glaze that we put over the top. So it is half a cup of powdered sugar, and then four teaspoons of lemon juice. You just blend that together. This glaze is going to give it that extra lemony punch to it. And then you just drizzle it over the top. If you want to drizzle it over in the pan, you can do that. You do want to keep the cake in the refrigerator. But this is ready to serve, that's just one of the recipes in our 9 x 13: Plan for Your Pan cookbook.
End of Video Transcript:
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 138 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to http://www.RadaCutlery.com to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
Blog Post Recipe: http://www.radacutlery.com/blog/best-...
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You'll Need:http://www.radacutlery.com/blog/best-... Lemon Coffee Cake Recipe
Not your typical dry coffee cake, it tastes like sunshine! This lemon poppyseed coffee cake has a moist cake layer with a creamy lemon pie filing and cream cheese center. If you like poppy seed muffins you will love this coffee cake with a brown sugar and pecan topping. A perfect Easter morning breakfast recipe or for an afternoon coffee break.
Ingredients:
6 T. flour, divided
1 (18.2 oz.) pkg. lemon cake mix
3/4 C. egg substitute
1/3 C. unsweetened applesauce
3 T. poppysseed
1 (8 oz.) pkg. cream cheese, softened
4 tsp. lemon juice
1 C. powdered sugar, divided
1 (15.75 oz.) can lemon pie filling
1/3 C. brown sugar
1/4 C. chopped pecans
4 1/2 T. melted butter
1/2 tsp. ground cinnamon
1/8 tsp. vanilla extract
Video Transcript:
Hi, Kristy in the Rada kitchen, and today I'm sharing a recipe for Sunshine Lemon Coffee Cake. And I'm getting this out of our recipe book called 9 x 13: A Plan for Your Pan.
Now I sprayed my 9 x 13 pan with cooking spray, and I used about three tablespoons of flour, and shook it around and removed the excess. So once you get that done, you can set that pan aside. Before we get started, you want to preheat your oven to 350 degrees. Now, in a large mixing bowl, we're going to take one lemon cake mix, and that's 18.2 oz package, we're going to take a one and a third cups water, three fourths cup egg substitute, and three tablespoons poppy seeds. And then here I have a third cup of unsweetened apple sauce.
So we're going to first beat this on low for 30 seconds. And I'm just going to scrape down the sides and now we're going to beat it on medium speed for two minutes. Now we're going to pour half of that cake batter mixture into your 9 x 13 pan, and I like to measure mine out, this made about five cups, so I'm going to put in two and a half cups. Now, back to the mixing bowl, I washed it up, it's all clean, we're going to add an 8 oz package of cream cheese that's been softened, and a half a cup of powdered sugar. Now we're going to mix this on medium speed until it's smooth.
Now to that, we're going to add a can of lemon pie filling. This is a 15.75 oz can. Now we're just going to put that on Stir and stir that into the cream cheese and powdered sugar. Now we're going to drop teaspoonfuls of our filling on top of our batter. So once you have your teaspoons of the filling you just want to slightly spread that around.
Alright, so now we're going to add our remaining batter to the top of this. Now we're going to make a yummy, crunchy topping. Now, in a small mixing bowl, we're going to mix a third cup of brown sugar, a fourth cup of chopped pecans, and then I'm going to add this cinnamon, it's a half teaspoon of cinnamon, I'm just going to mix all these dry ingredients together first, then I'm going to mix three tablespoons of flour. Chop and mix this. I'm using the Rada Serverspoon, it has about 50 different uses. You can serve with it, you can stir with it, you can whip with it, and you can strain with it. It's just an all-around, multi-purpose tool. We're going to add four and a half tablespoons of melted butter. And then about an eight a teaspoon of vanilla extract. So now we're going to sprinkle our brown sugar and pecan mixture over the top of our coffee cake. So now it's ready to be placed in our preheated 350 degree oven for about 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
So, my Sunshine Lemon Coffee Cake is baked, you'll want to let it cool completely. I cut mine a little early, but I wanted to show you the glaze that we put over the top. So it is half a cup of powdered sugar, and then four teaspoons of lemon juice. You just blend that together. This glaze is going to give it that extra lemony punch to it. And then you just drizzle it over the top. If you want to drizzle it over in the pan, you can do that. You do want to keep the cake in the refrigerator. But this is ready to serve, that's just one of the recipes in our 9 x 13: Plan for Your Pan cookbook.
End of Video Transcript:
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 138 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to http://www.RadaCutlery.com to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
Blog Post Recipe: http://www.radacutlery.com/blog/best-...
Twitter: https://twitter.com/RadaCutlery
Facebook: http://www.facebook.com/RadaCutlery
Lemon Pecan Streusel (recipe follows)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 pound (1 stick) salted butter
1/4 cup finely minced lemon zest
1 cup granulated sugar
3 eggs
1 cup sour cream
Glaze
1 tablespoon lemon juice
1/2 cup confectioners' sugar
Lemon Pecan Streusel
5 tablespoons flour
1/4 teaspoon nutmeg
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cold butter, cut into 1/2-inch pieces
1 tablespoon finely minced lemon zest
3/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F (325 degrees F if using a glass cake pan). Butter a 13 x 9 x 2-inch baking pan well and set aside.
Procedures : Prepare Lemon Pecan Streusel and set aside.
Sift together flour, baking powder and baking soda, and set aside.
With a mixer, cream butter and lemon zest until the butter is soft. Add the sugar and beat to mix well. Add the eggs, one at a time, beating after each addition until thoroughly incorporated. Scrape down the bowl as needed. On low speed, add the dry ingredients in three batches alternately with the sour cream in two batches, beating only until incorporated after each addition. Scrape batter into buttered pan and smooth the top. Sprinkle evenly with Lemon Pecan Streusel. Bake for 30 to 45 minutes, until a cake tester or wooden pick inserted in the middle comes out clean and dry. Baking time may vary with different ovens and types of pans.
Glaze: In a small bowl, stir lemon juice into confectioners' sugar. When cake has cooled slightly, drizzle glaze over cake.
Serve cake while still warm, or cool to room temperature.
Lemon Pecan Streusel: Stir together first 4 ingredients. Cut in cold butter until like coarse cornmeal. Stir in lemon zest and pecans and set aside.
Makes about 1 1/2 cups
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