This coffee cake made the rounds on several blogs a few months ago. At the time, I jumped into my kitchen and made it immediately…and apparently liked it so much that I ate the whole thing before I could get a few photos and share it on the blog. Warm from the oven it was irresistible – soft, light, sweet, and bursting with fresh citrus flavor. It almost reminded me of a citrus version of cinnamon rolls. The sugar that baked up from between the layers created a crunchy crust on top of the cake, which was one of my favorite parts. You can eat the cake either by peeling the layers apart or (after it is nearly cool), cutting it into 1-inch thick slices on the diagonal. I ate it both ways, but my preference was for the peeled pieces, mainly because you got more of the filling in each bite that way! This recipe was simply too good not to share so recently I made it again and managed to restrain myself so I could get it up on the blog.
The recipe isn’t difficult despite its many steps, though it is a bit time consuming. The end result is certainly worth the effort! Though I make yeast breads frequently, this was my first time making a yeasted cake. The main difference was the consistency of the dough – it was much more fluid, almost like batter, and fairly sticky. I added a bit more flour than the recipe called for just so I could work with the dough but overall I followed the instructions. The other thing that’s a little bit tricky about the cake is determining when it is done. The first time I baked it, I took it out when the top was golden brown, but when I got to the middle of the loaf, I discovered some raw dough. The second time I made it, I was more careful and ended up tenting the cake around 30 minutes so I could bake it a little longer without browning the top too much. The folks over at The Kitchn had a great suggestion – use an instant-read thermometer to ensure the center of the loaf is about 200 F before removing the cake from the oven.
The only thing I might change about the recipe next time is the icing. When I tried it by itself, I really didn’t like it. On top of the cake, it was better but still too thick for me with a flavor I didn’t love. I definitely think the cake benefits from icing so I wouldn’t leave it off completely, just try a difference recipe.
I think this would be a wonderful treat to include as part of a brunch and I may include it in our Mother’s Day spread. Though it makes a wonderful breakfast, I also ate it for dessert too a few nights. The recipe is fairly long so I’m not going to re-type it all here, but if you want to give it a shot you can find it here.
I have the cookbook that this recipe is from and have wanted to make this, along with a few others in the book really bad. I just haven’t gotten to it yet.
It looks so good. I could really go for a slice right now.
Mmm. I remember seeing that a few months ago. Sounds really good, like dangerously good! 😉
That looks so good! I actually had this bookmarked for this weekend. Now after seeing your post I can’t wait!
this looks so, SO GOOD. gulp!
mmm your cake is mouth-watering!!!
This looks so beautiful, unique, and fun to eat. I need to plan a brunch soon so I can make it!
This sounds delicious! I love lemon and coffee cake.
The sound of it is making my mouth water. another one added to the to-bake list!
This looks beautiful! I have been wanting to make this for ages, but haven’t had the chance.
that looks awesome and very time consuming. yum!
I’ve seen this cakeand almost ran into the kitchen to make it like you. Your photos of the cake are beautiful. I love the layers in this cake. I’ll be making this for sure!
I must try this one!
OMW your photos bring it all back…every delicious dripping bite of it! Every single calorie, every single smell of all that lemon and butter. I restricted myself to one piece. Why on earth did I do that???? The guys inhaled it. Maybe I should make it again. Yours looks wonderful. I remember adding more lemon.
now that looks wonderful!! I can’t imagine how good it must taste…
Tracey,
If it wasn’t because I’m baking for a Bike Tour fundraiser this weekend, I would make this NOW!
Lemon is my ultimate fav citrus on desserts.
Beautiful photos too!
Carmen
The photos are so beautiful! Can’t wait to make this 🙂
Looks and sounds delicious. And it has lemon. Perfect.
Will check out the recipe. If you think it’s good, it cannot be bad.
This cake looks so good! The thermometer in the center idea makes me slap my head and say “duh” because it’s a tip I’ve been in need of for years!
Thanks for sharing!
jessyburke88@gmail.com
What a gorgeous cake. I’m headed over to check out the recipe.
This looks lovely. Just lovely.
Wow! That looks fabulous! Lemon is so good in baked goods. 🙂
Mmm. That looks really wonderful. You’ve reminded me that I really want to make this recipe. The only issue is finding the time! =)
I love this Tracey! You can rest assured this is going in my “to do” file! …love the fact that you don’t need a knife! lol
Beautiful job on the cake, so pretty! Can we talk about how amazing this cake is? I made it for Easter and, seriously, could have just sat around and ate it all morning. It’s so good.
This is gorgeous! Love the look of all the flaky layers.
I love Pull-Apart cakes. This looks fantastic! so golden and delicious!
Gorgeous! I love all things that say “pull-apart” in the name… Finger friendly… Just the way I like my baked goods 🙂
What a great looking loaf/cake!!! Love the “layers” in this – I agree, I like thin icing – just confectioners’ sugar and lemon juice. I am definitely going to have to try this now – thanks for posting it, I hadn’t seen it around!
I’ve never seen a cake of this kind! It looks delicious!
this looks incredible! i will definitely have to try it out – thanks!
whew!! i had some seeeerious catching up to do on your blog. i think i bookmarked at least 5 things that i’ve missed!! i shouldn’t be gone for so long 🙂
I made this today and will link to your beautiful photos when I post 🙂