https://www.copymethat.com/r/yp6FpMkjc/gingery-lemon-curd-coffee-cake/
131653229
FM4ifG9
yp6FpMkjc
2024-05-02 21:51:07
Gingery Lemon Curd Coffee Cake
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Ingredients
- Crumbs
- 1 ½ cups (180g) King Arthur Unbleached All-Purpose Flour
- ½ cup (99g) granulated sugar
- ¼ cup (28g) confectioners' sugar, sifted if lumpy
- ½ teaspoon table salt
- ½ teaspoon ginger
- ½ teaspoon cardamom
- 9 tablespoons (128g) unsalted butter, cut into ½" cubes; at room temperature
- 1 ½ teaspoons King Arthur Pure Vanilla Extract
- 2 to 4 tablespoons (23g to 46g) mini diced ginger
- Cake
- 1 ¼ cups (150g) King Arthur Unbleached All-Purpose Flour
- ½ cup (99g) granulated sugar
- zest of 1 lemon
- 1 ¼ teaspoons baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- ¼ teaspoon cardamom
- ¼ teaspoon ginger
- 5 tablespoons (71g) unsalted butter, cut into ½" cubes; at room temperature
- 2 large eggs
- 1 teaspoon lemon paste, optional
- ½ teaspoon King Arthur Pure Vanilla Extract
- ½ cup (113g) sour cream or plain Greek yogurt*
- ⅔ cup (170g) lemon curd, homemade or store-bought
- note: Whole milk or full-fat yogurt (about 5% fat) is preferred for the most tender cake.
- Glaze (optional)*
- ¾ cup (85g) confectioners' sugar, sifted if lumpy
- 1 tablespoon ginger syrup
- 1 to 2 teaspoons water
- note: Or dust with Snow White Non-Melting Sugar or confectioners’ sugar.
Steps
Directions at kingarthurbaking.com
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