Lemon Curd Coffee Cake
Yield
1 cakePrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| ⅓ | cup |
sugar
|
|
| ½ | cup |
sour cream
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 2 ¾ | cups |
all-purpose flour
|
|
| ⅓ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| ¾ | cup |
lemon curd
ready made |
* |
| 1 | x |
walnuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 79 | ml |
sugar
|
|
| 118 | ml |
sour cream
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 651 | ml |
all-purpose flour
|
|
| 79 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 177 | ml |
lemon curd
ready made |
* |
| 1 | x |
walnuts
chopped |
*
|
Directions
Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved.
Add the sugar. Mix well. Heat the sour cream until warm.
Add= to the yeast mixture along with the lemon rind and salt.
Beat in the first measure of eggs.
Add enough of the flour to make a soft dough.
Beat the butter into the dough. Turn the dough onto a floured board and knead until smooth (6-7 minutes).
Place the dough in a lightly buttered bowl.
Cover tightly with plastic wrap. Let rise until doubled in bulk (45-60 minutes).
Punch down.
Roll out on a floured board to form an 18 inch x 12 inch rectangle.
Spread the lemon curd on the dough, leaving a ¾ inch border on all sides.
Carefully roll up the dough.
Slice into 3½ inch thick slices. Place the rolls in a well greased (8 inches) pie pan in a circle.
Let rise for about 30 minutes.
Preheat oven to 360=B0.
Lightly beat the second measure of egg.
Brush the cake with the beaten egg.
Sprinkle with nuts.
Bake for about 30 minutes.
