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Lemon Cherry Coffee Cake for Breakfast

For the special Crumb Topping, you’ll need the following additional ingredients:

5 tablespoons cold, unsalted butter, cut into 1/2″ pieces
3/4 cups all-purpose flour
1/2 cup light brown sugar
1 teaspoon ground cinnamon

Now just follow these 6 easy steps to make this delicious Lemon Cherry Coffee Cake with the special Crumb Topping:

1. To prepare the cake: Preheat oven to 350 degrees and butter a 9″ baking pan; set aside. Whisk together milk and 1 teaspoon lemon juice and set aside to curdle; this is your clabbered milk.

2.Whisk together flour, baking powder, and salt.

3. Using an electric mixer or stand mixer fitted with a whisk attachment, cream butter and both sugars until pale and fluffy. Beat in eggs, vanilla, and zest until well combined.

4. Add half of the dry ingredients and mix until well combined. Now add the clabbered milk and, again, mix until just combined. Finally, add the remaining dry ingredients and remaining 2 tablespoons of lemon juice. Mix until the batter comes together and pour it into the prepared pan. Scatter cherries over the top.

5. Make the crumble topping: Put the butter, flour, brown sugar, and cinnamon in a medium bowl. Work the ingredients with your hands until they are well combined and turn into a crumble. Scatter the topping over the cherries.

6. Bake cake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 to 10 minutes before transferring the cake to a cooling rack to finish cooling completely. Serve warm or at room temperature.

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Source: Stacie Billis

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