I hope everyone’s Christmas day was magical. I scored big time with two pounds of See’s Chocolate which might actually weigh one pound by now, and a refill on my Nespresso Coffee capsules. So the timing couldn’t have been better to make some lemon coffee cake!
I always try to follow this coffee cake recipe as a base. It’s the best I’ve ever tasted, seriously I’m a horrible liar and I’ve switched it up so many times with different ingredients and they’ve all tasted top dollar. This time, I used lemon curd and white chocolate chips and the result surprised me in a good way.
My plan was to swirl the lemon curd through the cake batter, which I did, but the curd seemed to sink to the bottom of the pan. This sounds like an epic fail but wait up, after biting into the coffee cake I was left with this amazing moist lemony crust on the bottom topped with sweet white chocolate chips. It was chewy and sticky and just freaking perfect!
The surface has a crunchy sugar crumb and extra white chocolate drizzle because well, more white chocolate never caused any arguments.
But it’s the bottom of the coffee cake that really rocks things for me, the lemon and white chocolate are like a couple of newlyweds on the first night of a honeymoon. Sweet, buttery, tart and crunchy are all words I’d use to describe this lemon coffee cake.
Everyone needs coffee cake, this is the one.
Lemon Coffee Cake with White Chocolate
- 2 tablespoons butter cold and diced
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 cup sugar
- 1 1/2 sticks Unsalted butter at room temperature 6oz
- 1 large egg plus 1 egg yolk
- 3/4 cup sour cream
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup lemon curd
- Preheat the oven to 325 degrees F. Butter and line an 8x8 baking tray with parchment paper.
- Mix the first three ingredients in a bowl and crumble together with your fingers. Set aside.
- In another bowl, whisk together the flour, baking powder and baking soda.
- Using a stand mixer, beat the sugar and soft butter on high speed until light and fluffy.
- Add the egg and mix.
- Add the egg yolk and beat for another 2 minutes on high speed.
- Scrape the bowl down and add half of the sour cream and half of the flour mixing well.
- Add the rest of the sour cream with the remaining flour mixture, lemon zest and vanilla.
- Mix on medium until well combined.
- Fold the chocolate chips through the batter.
- Place half of the batter into the prepared pan and spread out evenly.
- Spoon half of the lemon curd on top of the batter and spread through the batter with a knife.
- Add the remaining batter on top and then spoon the remaining lemon curd over the surface.
- Sprinkle the crumb mixture over the surface of the coffee cake and bake for 1 hour and 10 minutes or until the center feels springy when gently pushed.