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Meyer Lemon Coffee Cake

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Breakfast , Cake , Others

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon Meyer lemon zest
  • 4 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
For the streusel:
  • 1/4 cup light brown sugar, packed
  • 1/2 cup whole wheat flour
  • 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup Chopped Pecans
For the glaze:
  • 1/2 cup white chocolate chips
  • 2 tablespoons Meyer lemon juice

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees (F). Grease and flour a bundt pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment cream the butter, sugars, and lemon zest together for 4 to 5 minutes, or until light and fluffy.
  3. Add the eggs 1 at a time, then add the vanilla and sour cream.
  4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely combined and there are no large pockets of dry ingredients.
For the streusel:
  1. Place the brown sugar, flour, cinnamon, ginger, salt, and butter in a bowl and lightly pinch together with your fingers until it forms a crumble. Mix in the walnuts.
Assembly:
  1. Spoon half of the batter into the prepared pan and spread it out with a spatula. Sprinkle 3/4 cup of the streusel on top. Spoon the remaining batter into the pan, spread it out, and scatter the remaining streusel on top. Bake for about 60 minutes, or until a cake tester comes out clean.
  2. Let cake cool a few minutes in the pan, then on a wire rack for at least 30 minutes.
  3. When ready to serve, carefully transfer the cake, streusel side up, onto a serving plate.
  4. Combine the white chocolate chips and lemon juice in a small bowl and melt in the microwave on low until chips and lemon juice can easily be whisked together. Using a fork drizzle over cake before serving.