"Lemon Curd Coffee Cake...make them fall in love with you!"

An English Bakery!It's getting near one of my favorite holidays.  Well...I'm not sure it's considered a holiday but if any special day that involves romance, flowers, chocolate and nice dinner out, constitutes as a holiday in my book!

Valentine's Day is coming up in a few weeks and you guys and gals out there better get moving and plan that special day or evening with the one you love.  A romantic dinner and maybe an over-nite stay at one our lovely Oregon Bed and Breakfasts is the perfect choice!  A delightful stay and the whole day to enjoy one of Oregon's premiere destinations.  Whichever destination you choose...the snowy mountains, the green Willamette Valley, the drier and gorgeous Southern Oregon region, the majestic coast or the scenic east, all of Oregon is aptly suited for little bit of romance for two in an Oregon Bed and Breakfast Guild inn!

So, if you are so inclined, enjoy one of our inns and you may be lucky enough to enjoy this delicious recipe I just found tucked in the back of my recipe book.  I don't remember where I got it but it sounded really good.  And...it was!  I baked it for guests last week and everyone absolutely raved. I especially loved it because it is just enough sweet, has just enough lemon and has just enough coconut and butter in it to make it the perfect breakfast cake to eat with that perfect cup of fresh ground coffee!


Lemon Curd Coffee Cake

1/2 c. all-purpose flour
1/3 c. sugar
3 tablespoons cold butter
1/2 c. flaked coconut


2-1/4 c. all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 c. cold butter
2/3 c. vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 egg
1 egg yolk
1 c. lemon curd


1/2 c. confectioners' sugar
1 teaspoon water
1 teaspoon lemon juice

1)  In a small bowl, combine the flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir in coconut; set aside.

2)  For batter, in a large bowl, combine the flour, salt, baking powder and baking soda.  Cut in butter until mixture resembles coarse crumbs.  Combine the yogurt, lemon juice, peel, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff).

3)  Spread 2 cups of the batter in a greased 9-inch spring form pan; sprinkle with 3/4 cup of coconut mixture.  Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 inch of edge.  Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.

4)Place pan on a baking sheet.  Bake at 350 degrees for 50-55 minutes or until toothpick comes out clean.  Cool for 10 minutes.  Carefully run a knife around the edge of pan to loosen; remove sides of pan.  Combine glaze ingredients; drizzle over warm cake.

Makes 12 servings. 

note:  I used my food processor to prepare this entire recipe.  Baking it in the spring form pan makes it really easy to release and serve!

Hope to see you enjoy Valentine's weekend in one our bed and breakfasts and hope your "holiday" is absoluely romantic!

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