Lemon Coffee Cake

READY IN: 45mins
Recipe by Second2None

from www.bbonline.com

Top Review by Chef Saskatchewan Bound

Fabulous! I changed the recipe because the lemon filling was not available in my area market. I used peach filling and added 1 tsp. vanilla extract. You could probably use any filling you choose just be sure to smooth out some of bigger chunks of fruit with a mixer or food processor. I wouldn't puree but reduce to bite size. I added the vanilla to the batter. When putting the batter into the pan just allow it to flow slowly like a river to cover the pan bottom. Do not try to spread it with a spatula. Repeat with top layer covering the fruit filling. The batter should be slightly thicker than pancake batter. Bottom line, this is a great recipe, versatile and delicious. Thanks for sharing.

Ingredients Nutrition

Directions

  1. In a mixing bowl combine 1 cup sugar and oil; mix well. Add eggs and beat until light and lemon colored.
  2. Combine flour, baking powder, and salt. Add to the egg mixture and mix well.
  3. Pour half the batter into a greased 13 x 9 x 2 inch baking dish. Spread pie filling over batter. Top with remaining batter.
  4. Combine the cinnamon and remaining ¼ cup sugar. Sprinkle sugar mixture over top of batter.
  5. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.

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