Lemon Curd & Almond Coffee Cake (GF)
Summer vibes are still going strong here in Texas! I’ve been super into lemons and honey this year – for whatever reason – but I have been making honey lemonade on a regular basis and been cooking and baking with honey a ton lately. So after making this super yummy Honey Lemon Curd last week (refined sugar free), I needed to put it to good use… other than spreading it on toast, or, um, spooning it out of the jar. So since a coffee cake was way overdue here, I decided on this (gluten-free) Lemon Curd & Almond Coffee Cake. The recipe is easily turned paleo for anyone interested, simply replace all sugar with either coconut sugar or maple sugar.
The cake itself is made of 100% blanched almond flour (no other starches or flours used) which makes it super moist and gives it an intense almond flavor. The cake batter is covered with a whole cup of this Honey Lemon Curd before baking, and topped with almond flour and lemon crumbs. SO. GOOD. And by the way, if you are looking for another gluten-free, almond flour coffee cake, check out this Rhubarb Almond Cake I made last year.
I haven’t baked as much as I wanted and had planned this summer and I guess it’s more than time to make it public here as well: we are expecting baby girl #2 in November! So while we are super excited, I am also super tired… and have lots of things spinning around in my head, other than baking. But I am hoping for lots of postpartum energy in December because I have a ton of Christmas cookie and cake recipes planned, haha!
This cake is made of 100% blanched almond flour which makes it super moist and gives it an intense almond flavor. The cake batter is covered with a whole cup of this Honey Lemon Curd before baking, and topped with lemony almond flour crumbs.