Meyer Lemon Coffee Cake

Last weekend, one of my good friends dropped by and gave me some meyer lemons.  If you don’t know what they look like, think of a mandarin orange shaped in a lemon.  I’ve never actually seen it before, or maybe I have but I never paid attention to it.  Still, I had to figure out what to do with it.  Apparently, after looking through a lot of recipes, meyer lemons has certain pros and that includes its thin rind and lower acidity.  I like that 🙂

After some searching on Pinterest, it was a decision between this coffee cake recipe to meyer lemon madeleines.  Only deal was I’d have to dig out my madeleine pan which is already packed away for the move and I was going to dig through that.  Well, maybe I will on the weekend, since I gave me the desire to try out making madeleines which looked so much easier than this. Coffee cakes are time consuming, my friends.

Meyer Lemon Coffee Cake

Fresh out of the oven!

Here is the link to Martha Stewart’s recipe that I used (with a few modifications as usual):

Meyer Lemon Coffee Cake

You can sort of see it here but there is layer of lemon slices right under the streusel.  There should have been a middle layer of lemons but as I only had 4 lemons to work with and after experimenting cutting the first one, it pretty much turned into more juice than salvageable lemon, I only had 3 when the recipe asked for 5, so sacrifices had to be made.

Meyer Lemon Coffee Cake

This recipe is so time consuming.  The preparation work is endless.  Thank goodness I had a movie playing in the background for noise because I didn’t really get much of what was going on.  If you click through to the recipe, you’ll notice that there is multiple phases for this coffee cake. Maybe its time we check out the modifications at the same time.

The first step is the streusel and I had to make modifications because I didn’t have brown sugar or more like, mine got squished in the cupboard that it turned into rock hard brown sugar, so I had the “genius” idea of using powdered sugar.  Probably shouldn’t have done that.  At least after the baking session, it looked light brown and not white.  I’m already relieved.

Second step goes to the lemons and the simmering.  I’m not a pro at simmering but it was alright, I laid them out on the parchment paper to drain the water a bit while I went off to mix the final cake batter, our last step before putting it in the oven.  There aren’t a lot of modifications here.  The one thing was that I used 1 teaspoon of salt instead of 1.5.  Also, I omitted the sour cream (lactose-intolerance) but seeing as the mixture was too dense, I mixed in a bit of water, maybe half a cup or so and it helped quite a bit.

Meyer Lemon Coffee Cake

I’m sure you’re all waiting for me to finally get to the point and tell you after all the modifications whether it would be good.  First things first, my house smelled delicious at 1:20am EST when this came out of the oven.  Oh my goodness, it smelled awesome and you know what? I may have had batter issues but with the few modifications, it still turned out pretty good. Not too sweet, because I didn’t use all the streusel topping (remember I used powder sugar instead) but also, not dry either.

Coffee cakes may be a pain to make but it was fun also. Plus, the end result makes it so worth it 🙂

What type/flavor coffee cake do you like? Do you know any other recipes for meyer lemons? 

Also, Spring is just around the corner (in a month or so).  What baked goods do you like to eat during spring.St Patrick’s/Easter? So many special days/events around the corner! I can’t wait to leave this cold behind and surrounded by warmth 🙂

Blueberry Streusel Coffee Cake!

This week, I wanted to switch it up a bit and seeing as blueberries were on special, I went ahead and bought some.  I adore coffee cakes and I’ve had my eye on this recipe to make a Blueberry Streusel Coffee Cake for a while.


Blueberry Streusel Coffee Cake


Like most of my recipes, I found this from Looneyspoons Collection.  Don’t worry, I will be doing something else from other books.  Its just this one has super high success rates (even when I replace and modify).  This one is called A Bundt in the Oven.

Here is the recipe:

Makes 16 servings


Streusel Topping:

1/4 cup chopped pecans

3 tbsp all purpose flour

2 tbsp brown sugar

1 tbsp butter, melted


2 cups Bisquick baking mix

1 cup whole wheat flour

1 cup granulated sugar

1 tsp ground cinnamon

3/4 cup lemon-flavored yogurt

2 eggs

1/3 cup 1% milk

1/4 cup high quality vegetable oil

2 tsp grated lemon zest

1 tsp vanilla

2 cups fresh blueberries

Right of the oven!

Fresh out of the oven!

1) Preheat oven to 350F.  Spray a bundt cake pan with cooking spray and dust lightly with flour.  Set aside.

2) To prepare streusel topping, combine all streusel ingredients in a small bowl and mix well using a fork.  Set aside.

3) Combine baking mix, flour, sugar and cinnamon in a large bowl.  In a medium bowl, whisk together yogurt, eggs, milk, oil, lemon zest and vanilla.  Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.  Batter will be thick.  Gently fold in blueberries.

4) Spoon batter evenly into prepared cake pan.  Sprinkle streusel topping evenly over batter.  Bake for 40-45 minutes.  Cool cake in pan on a wire rack.  Loosen edges using a knife and carefully transfer cake into a serving plate.

Would you like a slice?

Would you like a slice of Blueberry Explosion? 😉

This recipe was relatively straightforward and thats pretty much why I love baking any forms of cakes.  Its just a hassle to pour the batter evenly into the cake pan, but luckily I have a fantastic assistant (my boyfriend) who helps me out.  Lets look at the ingredients that I’ve modified:

– For the topping, I didn’t use pecans but almonds with some bits of hazelnut

– I removed lemon-flavored yogurt and grated lemon zest because the first I can’t eat and the second I ran out

– Replaced 1% milk with unsweetened vanilla almond milk


These little modifications didn’t change much for the recipe, I don’t think.  The coffee cake was very delicious.  It wasn’t too sweet and on top of that, there was a crazy amount of blueberries in comparison to the batter so it kept it very moist and fruity.  Every bite was so addictive.  I ended up cutting another small slice to eat 🙂

If you are into coffee cakes and especially blueberries, you have to give this one a shot. Its light, moist and fruity yumminess! 🙂

Have an awesome Thursday everyone! Keep it up! One more day to go this week then its long weekend (in Canada)!


Cherry Swirl Coffee Cake

VOILA! I promised you baking and I got right down to business on Friday night! Still working on my Valentine’s lineup of treats so hopefully by next weekend, I will have something up. For now, here is one that I have been meaning to do: Cherry Swirl Coffee Cake.  I haven’t made coffee cake since I was 15 probably.  So that’s over 10 years now and I seriously forgot how simple it was. Although, this one was a bit layering so it took a bit more time.


Recipe: Cherry Swirl Coffee Cake (from Betty Crocker’s Christmas Cookbook)

Makes 18 servings


Coffee cake:

1 1/2 cups granulated sugar

1/2 cup butter, softened

1/2 cup shortening

1 1/2 tsps baking powder

1 tsp vanilla

1 tsp almond extract

4 eggs

3 cups all-purpose flour

1 can (21 oz) cherry pie filling


1 cup powdered sugar

2 tbsps water


1. Heat oven to 350F.  Generously grease 15x10x1 inch pan with shortening or cooking spray (Oops…forgot to do that!) . In large bowl, beat granulated sugar, butter, shortening, baking powder, vanilla, almond extract and eggs with electric mixer on low speed, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Stir in flour.

2. Spread two-thirds of the batter in pan.  Spread pie filling over batter.  Drop remaining batter by tablespoons onto pie filling.

3. Bake about 45 mins or until toothpick inserted in center comes out clean.

4. In small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle.  Drizzle glaze over warm coffee cake.  Serve warm or let stand until cool.


I love recipes that go straight to just mixing almost all the ingredients in then adding flour at the end.  Most of the recipes actually would work like that too.  I have a hand mixer so the whole standing around holding it for 3 minutes was testing my strength a bit, but it did work like a miracle to turn up the speed.  There was one slight change that I made for this recipe and it was lowering the sugar to 1 cup.  My mom is into healthy living so I lowered it so that she could enjoy it more.  Also, I modified the glaze to 1/2 cup powdered sugar so that I could just put glaze on one half and the other half was made to not have glaze so it was also less sweet.  It tasted fruity and had a crispy crust on the top.  The texture was moist around the middle fruity layer and more crumbly at the bottom.  I love this type of  texture in any sorts of desserts so I loved it. My mom thought that it was perfect (without the glaze).  As for my boyfriend who isn’t a huge fan of cherries, he still really enjoyed it.  This recipe tends to taste better when warm so keep that in mind before you serve it or eat it.

What do you all think about coffee cakes?  Fans? Any other flavors you’d recommend to me?