Lemon Coffee Cake with Crumb Topping

Ingredients

• FOR THE STREUSEL TOPPING:
• 1-¾ cup All-purpose Flour
• ¾ cups Light Brown Sugar
• 1 teaspoon Salt
• ¼ teaspoons Cinnamon
• 1-½ stick Unsalted Butter, Chilled And Cut Into 1" Pieces
• FOR THE CAKE:
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 stick Unsalted Butter, At Room Temperature
• 1 cup Sugar
• 4 Tablespoons Lemon Zest (from About 5 - 6 Lemons)
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 teaspoon Lemon Juice
• 1 cup Sour Cream

Preparation Instructions

To make the streusel topping, mix together the flour, sugar, salt and cinnamon. Cut in the butter with a pastry cutter or fork until clumps form. Cover and refrigerate while you prepare the batter.

To make the cake, preheat the oven to 350ºF and butter and flour a tube (angel food) pan. In a bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, beat together the butter, sugar and lemon zest. When that has been creamed, add in the eggs, vanilla, lemon juice and sour cream and beat until combined. Working in batches, add in the flour mixture until everything is combined.

Spoon the batter into the pan and even it out. Evenly sprinkle on the chilled streusel and bake for 55 minutes or until a cake tester comes out clean. Allow the cake to cool thoroughly before removing from the pan.

Note: You can serve the cake as is or dust it with powdered sugar. If you’d like to add a glaze, mix together 1/4 cup of lemon juice with 1 cup of confectioner’s sugar and drizzle over the cooled cake.

(Recipe adapted from Martha Stewart and The Cultural Dish blog.)