Lemon-Rosemary Coffee Cake

Name: Lemon-Rosemary Coffee Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 118 milliliters very cold butter, cubed; 177 milliliters buttermilk; 1 large egg; 473 milliliters all-purpose flour; 2 teaspoons chopped fresh rosemary; 283 grams lemon curd; 3 larges lemons; 10 servings Powdered sugar; 1 slice Garnishes: fresh rosemary sprigs, lemon; 1 teaspoons salt; 296 milliliters sugar

Lemon-Rosemary Coffee Cake might be just the morn meal you are searching for. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 423 calories, 5g of protein, and 13g of fat. Only If you have powdered sugar, flour, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.

Equipment you will use

Baking Paper

Springform Pan

Grate zest from lemons to equal 1 Tbsp.

Ingredients you will need

Lemon

Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.

Ingredients you will need

Lemon Juice

Lemon

Juice

Equipment you will use

Bowl

Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.

Ingredients you will need

Butter

All Purpose Flour

Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer.

Ingredients you will need

All Purpose Flour

Equipment you will use

Stand Mixer

Bowl

Add baking powder and baking soda; beat at low speed until well blended.

Ingredients you will need

Baking Soda

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.

Ingredients you will need

Lemon Juice

Buttermilk

Rosemary

Egg

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Lemon Curd

Spread

Equipment you will use

Whisk

Bowl

Frying Pan

Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.

Ingredients you will need

Lemon Juice

Lemon Zest

All Purpose Flour

Equipment you will use

Frying Pan

Bake at 350 for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar