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July 2001 Issue
Coffee Cakes on Parade: Part 2
by Ronda L. Halpin
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There's something wonderful about having options, especially when you're entertaining weekend guests. That's what's special about this month's recipe. It's a simple lemon coffee cake that lets you choose when to make it. You can opt to make it the evening before you serve it or pop it in the refrigerator and bake it first thing in the morning. Either way, you'll have a moist cake with a lemony twist to serve your guests. By the way, if you're serving a large crowd, you can double the recipe and bake it in a 9x13-inch pan.

Don't be tempted to use plain or vanilla yogurt instead of the lemon. While there won't be anything wrong with the coffee cake, it won't have the same special lemon flavor that makes this a wonderful treat when paired with freshly brewed coffee and an assortment of seasonal fruit. If you're feeling inspired, you might even want to offer scrambled eggs with a side of bacon. It's all up to you. Isn't it nice to have options?

I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!

 

Lemon Coffee Cake

  • Cooking spray
  • 1/4 c. margarine, softened
  • 1/2 c. sugar
  • 1 egg
  • 3/4 c. lemon yogurt
  • 1 tsp. lemon peel
  • 1 1/4 c. flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda
  • 2/3 c. packed brown sugar
  • 2/3 c. chopped pecans
  • 1/4 tsp. ground nutmeg
Preheat the oven to 350 degrees. Spray the bottom of 8-inch square baking pan with cooking spray. Set aside.

In a large bowl, mix the margarine and sugar; beat until light and fluffy. Add the egg and beat well. Add the yogurt and lemon peel and beat until well combined.

Add the flour, baking powder, salt and baking soda. Beat the batter at the low speed of a mixer until smooth. Spread the batter in the prepared pan.

Combine the remaining ingredients and sprinkle over the cake batter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

If desired, the cake can be refrigerated overnight before baking. To do this, cover the cake and refrigerate it and wait until morning to add the crumble topping. Bake the cake for 25-35 minutes or until a toothpick inserted in the center comes out clean.

  • Yields: 1 coffee cake
  • Preparation Time: about 1 hour (plus refrigerating time, if desired)
 



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