Tuesday, July 28, 2009

recipe: Lemon-yogurt-crumble coffee cake

Well, this is really a first for this blog...I've never posted a recipe before!

Don't get put off by the long and wordy recipe...I just wrote it as it is in my book...read through it and you'll see it's a very simple recipe. This one is from my book on Baking that is one of the best recipe books I have. I bought it almost 7 years back and I've used it for a variety of dishes, from my hubby's birthday Sachertorte to Quiche Lorraine, scotch pancakes and more.

Makes 10-12 servings

For Crumble topping:
  • 1/2 cup sugar
  • 1/4 cup all purpose flour
  • grated zest of one lemon
  • 3 tbsp butter, cut into small pieces
    • 2 cups all-purpose flour
    • 1 & 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/4 cup finely chopped candied lemon peel
    • 1 stick unsalted butter
    • 1/4 cup sugar
    • 1 cup plain yogurt of buttermilk
    • 2 eggs, lightly beaten
    • grated zest of one lemon
    • 1 tsp vanilla extract
      To make:
      1. Preheat oven to 350F. Grease and lightly flour a 9x5 loaf pan, combine the crumble topping ingredients in a small bowl and rub in the butter using your fingertips, until the mixture resembles coarse crumbs; set aside
      2. Sift the flour, baking powder, baking soda and salt into a large bowl. Stir in the candied lemon peel and make a well in the center.
      3. Put the butter in a saucepan and set over low heat until melted, stirring occasionally. Remove from heat and whisk in the sugar, yogurt, eggs, grated lemon zest and vanilla extract. Pour into the well and stir with a form until just blended.
      4. Spoon half the batter into the prepared pan, smoothing the top and pushing into the corners. Sprinkle over half the crumb topping. Drop spoonfuls of the remaining batter over the topping , and spread as evenly as possible, then sprinkle with the remaining topping
      5. Bake until the cake is risen and golden, and a cake tester (I use toothpicks) inserted in the center comes out clean, about 1 hour. Remove to a wire rack to cool for at least 30 minutes. Run a thin bladed knife around the edges to loosen it and remove from pan and let it rest on a wire rack to cool.

      I will be using brown sugar instead of white for the crumble topping next time I make it, since I find the white sugar just too sweet. Here is the shot on my photostream.

      The recipe book is called The Complete Book of Baking and it is edited by Deborah Gray. It is a compilation of recipes from about 15 other books, which is why it's so great, well the recipes are super too! I bought this book at Borders in Providence, RI in December 2002....I searched for it on Amazon and found a listing here.


      shilpa said...

      I'm glad you posted the recipe - will be trying it as soon as i get hold of candied lemon peel :)

      Shalini said...

      Cool...and don't worry about the candied lemon peel...I didn't have any either and made the cake without it.

      pink dogwood said...

      yum-meeeee - a must try

      Arya Kamath said...

      I am impressed to read you have tried baking Sacher torte! Was the result good?

      bindu said...

      I like the cool green of your plates and cup! And the cake sounds good ...

      Shalini said...

      pink dogwood, yes, it's simple and quick!

      Arya, I've made it twice and the first time was good...even though I didn't have an electric beater then and had to do it by hand. I even made the chocolate leaves for decoration.

      The second time, I completely messed up by using unsweetened chocolate instead of semi-sweet chocolate, so had to add sugar, which completely changed the consistency and so it ended up like a brownie!

      The recipe's of this book are really great as they are sourced from 15 books and cover all types of baking...cakes, breads, cookies, rolls, and so on.

      bindu, thanks...I love greens and blues!

      ashaan said...

      Looks like a nice recipe... thanks so much.

      Lakshmi -Celebrations said...

      I think seeing all bakes and cakes ,i should bake a cake.Let me see..I remember my mom baking cakes when we were small.The house used to have a special aroma.This time i went i saw her old oven not working properly.She is a great cook.All
      cakes on flickr and blogs reminds me of my dearest mom.

      Shalini said...

      ashaan, :)

      Lakshmi, I've got an even better recipe for you...that requires no butter or oil at all. It's a Raisin Yogurt Bread and it's yummy...I'd made it several months back and posted shots of it on my stream. Will post the recipe here soon.

      Yes, seeing all the yummy cakes and breads on flickr spurred me on to pull out my recipe books too! My hubby is super happy with my enthusiasm :-)

      JD said...

      i am trying this recipe today :-)
      hows life?

      Shalini said...

      JD, that's great! Have fun!

      I'm doing good....planning on cinnamon rolls for the weekend breakfast tomorrow :-)

      trueblue said...

      looks delicious :)

      shilpa said...

      the cake turned out well, though the crumble was nothing like in the pic (here). well, practice makes perfect... and waiting for the raisin bread recipe :)

      Shalini said...

      trueblue, thanks...tastes delish too!

      shilpa, glad you made it and liked it. I think for the crumble, the butter shouldn't be too soft, although I have seen some recipes where the butter is melted too. Yes, practice makes perfect.