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Monday, March 18, 2013

lemon and rosemary scented coffee cake...



























lemon rosemary coffee cake

lemons and zest, 1/4 c
2 cups all-purpose flour
1 1/4 cups sugar
1/2 teaspoon salt
1/2 cup butter
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 yogurt
1 large egg
1 1/2 teaspoons chopped fresh rosemary

1 cup cream cheese
1 egg
1/4 c sugar

1 and 1/4 cups of lemon curd

Powdered sugar, fresh rosemary, lemon slices

1. Preheat oven to 350°. Lightly grease bottom and sides of a 9-inch springform pan.

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

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

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.

2 comments:

Mary said...

A must try recipe! Gorgeous and delicious no doubt, I had to pause to pin the photo with the rope handle, magazine material! :) We love rosemary, ours got a very late hair cut in the fall so it will be a while before I see any blooms.

Rattlebridge Farm said...

I'm loving the addition of yogurt, cream cheese, and lemon curd. Just imagining the taste is making me lightheaded and euphoric. I agree with M. Magazine material.