Lemon-Rosemary Coffee Cake
a.. Parchment paper
b.. 3 large lemons
c.. 2 cups all-purpose flour
d.. 1 1/4 cups sugar $
e.. 1/2 teaspoon salt
f.. 1/2 cup very cold butter, cubed $
g.. 1 teaspoon baking powder
h.. 1/2 teaspoon baking soda
i.. 3/4 cup buttermilk*
j.. 1 large egg $
k.. 1 1/2 teaspoons chopped fresh rosemary
l.. 1 (10-oz.) jar lemon curd
m.. Powdered sugar
n.. Garnishes: fresh rosemary sprigs, lemon slices
Preparation
1.. 1. Preheat oven to 350°. Lightly grease bottom and sides of a 9-inch
springform pan. Line bottom of pan with parchment paper.
2.. 2. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze
juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon
juice.
3.. 3. Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to
4 times or until blended. Add butter; pulse 6 to 7 times or until mixture
resembles coarse crumbs. Reserve 1 cup flour mixture.
4.. 4. Transfer remaining flour mixture to bowl of a heavy-duty electric
stand mixer. Add baking powder and baking soda; beat at low speed until well
blended. Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed 1
1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl
as needed. Stir in rosemary. Spoon half of batter into prepared pan.
5.. 5. Whisk lemon curd in a small bowl about 1 minute or until loosened and
smooth; carefully spread over batter in pan. Top with remaining half of batter.
6.. 6. Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup
flour mixture; sprinkle lemon zest mixture over batter in pan.
7.. 7. Bake at 350° for 45 to 50 minutes or until a long wooden pick inserted
in center comes out clean.
8.. 8. Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife
around edge of cake to loosen; remove sides of pan. Cool cake completely on
wire rack (about 1 hour). Dust with powdered sugar just before serving.
9.. *Greek yogurt may be substituted.
Note:
A 9-inch round cake pan may be substituted for springform pan. Line bottom and
sides of cake pan with aluminum foil, allowing 2 to 3 inches to extend over
sides; grease foil well. Proceed with recipe as directed through Step 7. Let
cool in pan on a wire rack 10 minutes. Lift cake from pan, using foil sides as
handles. Carefully remove foil. Cool and dust with powdered sugar as directed.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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