By the way, this cake? Is BOMB. So don’t forget to bookmark and Pin it before you read on: just because I’m straying off-topic today (and I will be you’ll see), doesn’t mean this cake wasn’t devoured in about two seconds to the highest accolade. Did I mention it’s probably in my Top 5 Recipes for this year?
My blog is my Pensieve, and you are all the unfortunate captive witnesses to my unfiltered thoughts. Muahahaha.
Well I mean, not “captive,” really. It’s not like I can actually keep you here–unless you find my charm so overwhelmingly paralyzing that your eyeballs stay glued to the screen in spite of your concerted efforts to tear them away. I bet this is a major problem for most of you, right? Right.
Today’s post is going to be a ramblepost…in case your gut didn’t inform you already.
However, I should mention before I continue that today’s post is also a #SundaySupper post with the way-talented SS bloggers! And the theme is Saving Summer, which is why I’m sharing lemons. The best thing about lemons is that you can “save” them by freezing them and simply popping them into the microwave for a few seconds when you need fresh juice/zest! Neat trick, right?
The funny thing about my rambles and writing this food blog is that I’m not actually really into writing about food. Okay, so when it comes to picking recipes from the bajillion-and-fifty-two that live on the interwebs, awesome descriptions about how your (say, random example) Lemon Curd Coffee Crumb Cake features a tangy, sweet, incredibly moist, savor-every-bite crumb topping with the perfect balance of vanilla drizzle might convince someone that they actually want to make your recipe.
But while I could (and probably should) be writing things of that nature on a FOOD BLOG, I’m just standing over here at my computer going YawnyYawnYawnittyYaaaawn.
“Selling” my recipes to you reminds me too much of my marketing days. I’d much rather be doing things other than raving to you about how insanely quickly this coffee cake was eaten up by all my friends.
So many other things, I’m sure.
Seriously. I don’t feel like talking about it, okay? I mean, look at those gifs and these photos. Who would want to talk about them ALL DAY?
Apophasis, people. English major says: Look it up.
But let’s be serious for a second here. One thing I’ve never really had a chance to talk about here is that I’m not the stereotypical food blogger. I certainly never considered turning it into a career or more than a really great hobby. In fact, I’m totally a writer first, baker second, social media guru third, photographer fourth, and lord-oh-lord-me an editor/administrative/organized human being disaster last. So when people find out I’m a food blogger and tell me I must looooove baking & taking pics & everything, I’m all just like
Yeah that stuff’s aight
and we all move on with our lives. Maybe eat a slice of lemon curd cake while we write children’s picture books and nonsense stories (which would be my dream line of work someday–now I just need to find someone who will pay me to write little tales and eat homemade desserts all day).
But that being said,
There is also something indescribably wonderful about being part of a blogging community.
I do love baking, and I do love photographing and being all uppity on my social media. I love the idea of doing all these things, but there are things about it I don’t love: I certainly don’t relish having to wait until my dinner is cold to eat it because I spent the previous hour shooting it in the twilight lighting. I type so much, my carpal tunnel is much worse now and I’m fighting tooth & nail to keep it at bay (this is probably one of the worst job hazards). And let’s face it, my jeans could probably do without the gallons of butter and margarine and delicious enriching refined ingredients that go into a large chunk of my baked goods.
However, blogging is more than the sum of its parts for me and when I cobble it all together a la peach cobbler,
I lurve it
Like, a lot.
It’s the writing AND the baking AND the photographing AND the communities AND the people AND the life experiences that make blogging so exciting. Just like a sack of flour, sugar, eggs, vanilla, butter, milk, and baking soda all sitting on your counter, nothing about it is inherently exciting…that is, until you combine them and measure them and bake them with care, and you step back to realize that you’ve created a masterpiece.
Sort of like this Lemon Curd Coffee Crumb Cake. Amiright? (By the way, you totally saw that tacky glorious metaphor coming, didn’t you? Ha!)
That’s why, after this totally off-topic post, I’m still totally happy to rave to you about this Lemon Curd Coffee Crumb Cake, which has been ten years in the making.
Yes, that’s a lot of time spent on one coffee cake. When we were young, my mom would buy this glorious lemon curd coffee cake from Safeway. It isn’t just nostalgia: I loved this cake to pieces. Crumbly, moist pieces. My mom stopped buying it as we got a little older, but I still dream about it a few times a month. It wasn’t until this month, when my mom sent me back with a whole tubful of lemons–yay for SUMMER–that I finally sat down and thought to myself: finally. Lemon Curd Coffee Cake, here I come!
I paired the very best lemon curd recipe I’ve made with the very best coffee cake recipe I’ve made, so it was a sure recipe for success. Combine that with the fact that I tweaked for extra crumb / vanilla drizzle, and you’ll know exactly why my friends absolutely plowed through the 9-inch cake I made last week.
I’ve got big gifs and I cannot lie.
I’m sharing this save-the-summer dessert with my very favorite #SundaySupper crew today, so don’t forget to check out all the amazing stuff they’ve come up with to save this summer!
Learn how to …
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Blueberry Ketchup from The Foodie Army Wife
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Fig Preserves with Sherry from Olives and Figs Chronicles
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Red Pepper Jam from The Wimpy Vegetarian
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Garlic-Dill Pickles from Hot Momma’s Kitchen Chaos
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Cherries from Jane’s Adventures in Dinner
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Pickled Purple Cabbage from Simply Healthy Family
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ’em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
For the lemon curd:
- 1 cup white sugar
- 3 eggs, room temperature
- 3/4 + 2 tablespoons lemon juice
- Zest of 3 lemons (I used approximately 1/4 cup zest)
- 1/2 cup butter or margarine, melted
For the coffee crumb cake:
- 2 cups all-purpose flour
- 1 cup + 2 tablespoons white sugar
- 1 teaspoon salt
- 10 tablespoons butter or margarine, cold
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk, room temperature
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2/3 cup brown sugar
For the vanilla glaze drizzle:
- 3/4 cup confectioner's sugar
- 1/2 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon milk, added only as needed
For the lemon curd:
- In a medium bowl, whisk together sugar and eggs until smooth. Mix in remaining ingredients.
- Heat in microwave at 1-minute intervals, stirring in between each interval. Continue heating until mixture is thick enough to coat the back of a spoon (about 4-5 minutes total).
- Cover bowl with cling wrap and refrigerate until ready to use (up to two weeks).
For the coffee crumb cake:
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.
- In a large mixing bowl, whisk together flour, sugar, and salt. Cut in butter using a fork, until mixture resembles coarse crumbs. Set aside 1 cup of this mixture.
- Mix baking powder and baking soda into the remaining large bowl of flour mixture. Add buttermilk, egg, and vanilla, and mix vigorously until batter is smooth and fluffy, about 2-3 minutes. (Sally notes here that it should resemble frosting.) Pour half of the batter into prepared pan, then spread 2/3 of the lemon curd in dollops over the batter. Pour remaining batter on top; dollop with remaining lemon curd.
- To make the crumb: Mix brown sugar into the reserved flour mixture. Sprinkle crumbs evenly over the cake batter and lemon curd.
- Bake in preheated oven for 50-55 minutes, until toothpick inserted in center comes out clean.
For the vanilla glaze:
- Combine sugar, vanilla, lemon juice, and lemon zest in a medium bowl. Add up to 1 tablespoon of milk (as needed to reach drizzling consistency). Drizzle over the top of your cooled coffee cake and enjoy!
Buttermilk substitute: Instead of the 3/4 cup buttermilk in the recipe, you can make your own buttermilk by using 11 tablespoons of milk/soy milk/coconut milk and add 1 tablespoon of vinegar. Allow mixture to sit for 5 minutes before adding to recipe.
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