Little publicized fact about pregnancy: the sleep deprivation does not only occur after the baby is born. Nope, the sad truth is that once that little bun has taken up more than its fair share of space in your belly, the rest of your body is just its minion. The result? Lots of tossing and turning, getting up to pee, never being able to find a comfortable position, getting kicked in the ribs, and finally surrendering to the fact that it’s time to get up and make coffee cake.
Start off with the basics, plus a few special ingredients: greek yogurt (to keep it moist), lemon curd (to keep it tart) and jam (I used raspberry but any flavor that goes well with lemon would do).
Cream the butter in the bowl of your stand mixer.
Add the sugar…
…the eggs, the yogurt and the vanilla (the batter will seem very wet at this point, but don’t fret).
Butter a 9″ springform pan (a 9×9″ baking dish would work fine—I just like the ease of serving with a springform).
Toss in a little flour, and bang it around until a thin layer is sticking to the butter.
Mix the dry ingredients into the batter until smooth.
Spread half of the batter into the bottom of the prepared pan…
…and stir together the lemon curd with your jam of choice.
Spread that sweetness over the batter, baby.
Cover evenly with the remaining batter.
A coffee cake is not a coffee cake without a crumbly topping. Toss a little flour, brown sugar, cinnamon and butter into a small bowl.
Mix with a fork (or your fingers) until it’s mealy and coarse.
Spread the topping evenly over the cake.
Bake for a little under an hour. Dance around naked in your kitchen because it smells like heaven.
That thin layer of lemon and jam provide just the right amount of tart to balance out the sweetness of the cake.
Plus the stripe in the center looks kind of purdy.
If this won’t get you out of bed, nothing will. Except maybe your bladder, ten times a night.
Is it nap time yet?
Lemon Jam Coffee Cake adapted from Epicurious
Any flavor of jam will do—raspberry, strawberry and blackberry being my favorites. Be careful not to over-bake and risk drying out the cake. Makes one 9″ cake.
Prep Time: 20 minutes Bake Time: 50 minutes Special Equipment: 9″ springform pan (optional). A hand mixer and large bowl may be substituted for stand mixer.
- 2 c flour, plus more for pan
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick unsalted butter, room temperature, plus more for pan
- 1 c packed brown sugar
- 3 eggs
- 1 c greek yogurt
- 2 tsp vanilla extract
- 1/4 c lemon curd
- 1/4 c jam
For the topping:
- 1/4 c packed brown sugar
- 1/4 c flour
- 1/4 tsp cinnamon
- pinch salt
- 2 tbsp butter, room temperature
1. To make the batter: Preheat oven to 350F (325F if using a glass pan). In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.
2. Beat the butter in the bowl of a stand mixer fitted with the paddle attachment for 1 minute. Add the sugar and beat until fluffy, about 4 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Mix in the yogurt and vanilla extract. Slowly incorporate the flour mixture until batter is smooth.
3. Grease a 9″ springform pan with butter. Lightly dust with flour, tapping the sides of the pan until a thin layer of flour coats the butter. Spread half of the batter into the bottom of the pan.
4. In a small bowl, mix together the jam and lemon curd. Spread the mixture evenly over the batter. Spread the remaining batter on top.
5. To make the topping: In a small bowl, mix together the brown sugar, flour, cinnamon and salt. Cut the butter into small pieces and add to the dry ingredients. Mash together with a fork or your fingers the until mealy and coarse. Spread the topping evenly over the cake. Bake for 45-50 minutes*, until edges are golden and begin to pull away from the sides of the pan. Let cake cool in pan 20 minutes before transferring to a plate or wire rack.
*If using a glass pan, keep a close eye on the baking time. It may not need a full 45 minutes.