Lemon Curd & Almond Coffee Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
INGREDIENTS
FOR THE CRUMB TOPPING
  • ¾ cup blanched almond flour
  • ¼ cup melted butter (or coconut oil)
  • ¼ cup sugar (or coconut sugar)
  • Grated zest of 1 lemon
FOR THE CAKE
  • 3 eggs
  • ⅓ cup fresh lemon juice
  • Grated zest of 1 medium lemon
  • 3 Tbsp coconut oil
  • ½ vanilla bean (or1 tsp pure vanilla extract)
  • ⅔ cups sugar (or coconut sugar)
  • 2.5 cups blanched almond flour
  • ½ tsp baking soda
  • 1 cup homemade lemon curd
TOOLS
INSTRUCTIONS
  1. Preheat your oven to 350 F and line a 9-inch spring form pan with parchment paper on the bottom for easy removal.
  2. Make the crumb topping by blending all ingredients with a fork or pastry blender until a texture is crumbly, set aside.
  3. In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil, vanilla, and sugar. In a separate bowl, combine the almond flour and baking soda.
  4. Stir the dry mixture into the wet until well combined and smooth.
  5. Using a silicone spatula, transfer cake batter into the parchment lined cake pan and smooth out evenly.
  6. Using a tablespoon, dollop the lemon curd over the cake batter and spread, leaving ½” around the perimeter.
  7. Sprinkle crumb topping all over the top to cover completely, then bake in the preheated oven for 35-40 mins until cake is set in the center.
  8. Cool completely on a wire rack before slicing and serving.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2018/09/lemon-curd-almond-coffee-cake.html