LEMON PULL-APART COFFEE CAKE
This lemon pull-apart coffee cake is made of layers of yeasted dough sandwiched together with a sweet, buttery filling fragrant with citrus zest. Once out of the oven, it's brushed with a lemon cream cheese icing and fairly falls apart although it's much funner to gently pull it apart.
Provided by Flo Braker
Categories Dessert
Time 3h45m
Number Of Ingredients 17
Steps:
- In the bowl of a stand mixer, stir together 2 cups (9 ounces) of the flour, the sugar, yeast, and salt.
- In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
- Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing just until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
- Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.
- While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don't be alarmed when you see this.)
- Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.
- Gently deflate the dough. On a lightly floured work surface, roll the dough into a 20-by-12-inch rectangle with a short edge facing you. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over 1 of these buttered strips. Top with a second strip and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining strips and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.
- Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that's fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
- Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Place on a wire rack and let cool in the pan for 10 to 15 minutes.
- In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
- Tilt and rotate the pan while gently tapping it on the counter to release the cake sides or simply slip a thin knife or spatula between the coffee cake and the pan. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.
- Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)
- To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake rather than pull it apart, don't attempt to cut it until it's almost completely cool.
Nutrition Facts : ServingSize 1 portion, Calories 427 kcal, Carbohydrate 60 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 89 mg, Sodium 206 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 6 g
LEMON PULL-APART COFFEE CAKE
I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. -Mary Tallman, Arbor Vitae, Wisconsin
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 315mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON-POPPY SEED PULL-APART COFFEE CAKE
Enjoy this delicious coffee cake packed with poppy seed - a great breakfast made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
- Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
- Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
- Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 1/2 g
LEMON LOVER'S COFFEE CAKE
Say good morning with a scrumptious warm coffee cake that's loaded with lemon.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat granulated sugar, butter, lemon peel, baking powder, vanilla and eggs with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter.
- Bake 23 to 26 minutes or until golden brown. Cool 15 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
- Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 28 g, TransFat 0 g
ITALIAN LEMON COFFEE CAKE
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
- Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g
LEMON PULL-APART COFFEE CAKE
Although I've tweaked the recipe a little, the original was found in the 2009 cookbook, Taste of Home's Best Holiday Recipes!
Provided by Sydney Mike
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
- In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
- Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
- Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
- FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.
LEMON PULL-APART COFFEE CAKE
We love coffee cake and this one is very good. Its refreshing to get the zest in a bite of cake. Really good.
Provided by mommyoffour
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- Line bottom of 8 or 9 inch round cake pan with waxed paper.
- In large bowl, combine all ingredients except biscuits.
- Mix well.
- Separate dough into 10 biscuits.
- Cut each into quarters.
- Place biscuit pieces in sugar mixture and toss to coat.
- Arrange in single layer in waxed paper lined pan.
- Sprinkle top with any remaining sugar mixture.
- Bake at 375 for 20 - 25 minutes or until deep golken brown.
- Run knife around side of pan to loosen.
- Invert onto serving plate.
- Cut into wedges or pull apart.
Nutrition Facts : Calories 296.8, Fat 14.7, SaturatedFat 4.7, Cholesterol 10.2, Sodium 655.2, Carbohydrate 38.7, Fiber 1.5, Sugar 16.6, Protein 4.5
PULL-APART COFFEE-GLAZED COFFEE CAKE
You don't need to be a pastry chef to make this yummy Pull-Apart Coffee-Glazed Coffee Cake. (But you do need some refrigerated buttermilk biscuits.)
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Separate biscuits; cut into quarters. Mix granulated sugar and cinnamon in large bowl. Add biscuit pieces; toss until evenly coated.
- Combine 1 tsp. coffee and water; stir in butter. Drizzle over biscuit pieces; toss lightly. Arrange in 9-inch round pan sprayed with cooking spray.
- Bake 20 min. Cool 5 min.; remove from pan.
- Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; whisk in powdered sugar. Mix milk and remaining coffee until blended. Add to cream cheese mixture; mix well. Drizzle over coffee cake; sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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