By the way, this cake? Is BOMB. So don’t forget to bookmark and Pin it before you read on: just because I’m straying off-topic today (and I will be you’ll see), doesn’t mean this cake wasn’t devoured in about two seconds to the highest accolade. Did I mention it’s probably in my Top 5 Recipes for this year?
My blog is my Pensieve, and you are all the unfortunate captive witnesses to my unfiltered thoughts. Muahahaha.
Well I mean, not “captive,” really. It’s not like I can actually keep you here–unless you find my charm so overwhelmingly paralyzing that your eyeballs stay glued to the screen in spite of your concerted efforts to tear them away. I bet this is a major problem for most of you, right? Right.
Today’s post is going to be a ramblepost…in case your gut didn’t inform you already.
However, I should mention before I continue that today’s post is also a #SundaySupper post with the way-talented SS bloggers! And the theme is Saving Summer, which is why I’m sharing lemons. The best thing about lemons is that you can “save” them by freezing them and simply popping them into the microwave for a few seconds when you need fresh juice/zest! Neat trick, right?
Okay, #continueramble…
The funny thing about my rambles and writing this food blog is that I’m not actually really into writing about food. Okay, so when it comes to picking recipes from the bajillion-and-fifty-two that live on the interwebs, awesome descriptions about how your (say, random example) Lemon Curd Coffee Crumb Cake features a tangy, sweet, incredibly moist, savor-every-bite crumb topping with the perfect balance of vanilla drizzle might convince someone that they actually want to make your recipe.
But while I could (and probably should) be writing things of that nature on a FOOD BLOG, I’m just standing over here at my computer going YawnyYawnYawnittyYaaaawn.
“Selling” my recipes to you reminds me too much of my marketing days. I’d much rather be doing things other than raving to you about how insanely quickly this coffee cake was eaten up by all my friends.
So many other things, I’m sure.
Seriously. I don’t feel like talking about it, okay? I mean, look at those gifs and these photos. Who would want to talk about them ALL DAY?
Apophasis, people. English major says: Look it up.
But let’s be serious for a second here. One thing I’ve never really had a chance to talk about here is that I’m not the stereotypical food blogger. I certainly never considered turning it into a career or more than a really great hobby. In fact, I’m totally a writer first, baker second, social media guru third, photographer fourth, and lord-oh-lord-me an editor/administrative/organized human being disaster last. So when people find out I’m a food blogger and tell me I must looooove baking & taking pics & everything, I’m all just like
Yeah that stuff’s aight
and we all move on with our lives. Maybe eat a slice of lemon curd cake while we write children’s picture books and nonsense stories (which would be my dream line of work someday–now I just need to find someone who will pay me to write little tales and eat homemade desserts all day).
But that being said,
There is also something indescribably wonderful about being part of a blogging community.
I do love baking, and I do love photographing and being all uppity on my social media. I love the idea of doing all these things, but there are things about it I don’t love: I certainly don’t relish having to wait until my dinner is cold to eat it because I spent the previous hour shooting it in the twilight lighting. I type so much, my carpal tunnel is much worse now and I’m fighting tooth & nail to keep it at bay (this is probably one of the worst job hazards). And let’s face it, my jeans could probably do without the gallons of butter and margarine and delicious enriching refined ingredients that go into a large chunk of my baked goods.
However, blogging is more than the sum of its parts for me and when I cobble it all together a la peach cobbler,
I lurve it
Like, a lot.
It’s the writing AND the baking AND the photographing AND the communities AND the people AND the life experiences that make blogging so exciting. Just like a sack of flour, sugar, eggs, vanilla, butter, milk, and baking soda all sitting on your counter, nothing about it is inherently exciting…that is, until you combine them and measure them and bake them with care, and you step back to realize that you’ve created a masterpiece.
Sort of like this Lemon Curd Coffee Crumb Cake. Amiright? (By the way, you totally saw that tacky glorious metaphor coming, didn’t you? Ha!)
That’s why, after this totally off-topic post, I’m still totally happy to rave to you about this Lemon Curd Coffee Crumb Cake, which has been ten years in the making.
Yes, that’s a lot of time spent on one coffee cake. When we were young, my mom would buy this glorious lemon curd coffee cake from Safeway. It isn’t just nostalgia: I loved this cake to pieces. Crumbly, moist pieces. My mom stopped buying it as we got a little older, but I still dream about it a few times a month. It wasn’t until this month, when my mom sent me back with a whole tubful of lemons–yay for SUMMER–that I finally sat down and thought to myself: finally. Lemon Curd Coffee Cake, here I come!
I paired the very best lemon curd recipe I’ve made with the very best coffee cake recipe I’ve made, so it was a sure recipe for success. Combine that with the fact that I tweaked for extra crumb / vanilla drizzle, and you’ll know exactly why my friends absolutely plowed through the 9-inch cake I made last week.
I’ve got big gifs and I cannot lie.
I’m sharing this save-the-summer dessert with my very favorite #SundaySupper crew today, so don’t forget to check out all the amazing stuff they’ve come up with to save this summer!
Learn how to …
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Blueberry Ketchup from The Foodie Army Wife
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Fig Preserves with Sherry from Olives and Figs Chronicles
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Red Pepper Jam from The Wimpy Vegetarian
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Garlic-Dill Pickles from Hot Momma’s Kitchen Chaos
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Cherries from Jane’s Adventures in Dinner
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Pickled Purple Cabbage from Simply Healthy Family
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ’em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
Lemon Curd Coffee Crumb Cake for #SundaySupper
This is the ONLY way to make and serve coffee cake. With a super intense crumb topping and a lusciously tart&sweet lemon curd filling, this decadent dessert will get gobbled up ASAP at any time of day! A personal favorite. Lemon curd recipe adapted from Allrecipes. Coffee crumb cake recipe slightly adapted from Sally's Baking Addiction.
Ingredients
For the lemon curd:
- 1 cup white sugar
- 3 eggs, room temperature
- 3/4 + 2 tablespoons lemon juice
- Zest of 3 lemons (I used approximately 1/4 cup zest)
- 1/2 cup butter or margarine, melted
For the coffee crumb cake:
- 2 cups all-purpose flour
- 1 cup + 2 tablespoons white sugar
- 1 teaspoon salt
- 10 tablespoons butter or margarine, cold
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk, room temperature
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2/3 cup brown sugar
For the vanilla glaze drizzle:
- 3/4 cup confectioner's sugar
- 1/2 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon milk, added only as needed
Instructions
For the lemon curd:
- In a medium bowl, whisk together sugar and eggs until smooth. Mix in remaining ingredients.
- Heat in microwave at 1-minute intervals, stirring in between each interval. Continue heating until mixture is thick enough to coat the back of a spoon (about 4-5 minutes total).
- Cover bowl with cling wrap and refrigerate until ready to use (up to two weeks).
For the coffee crumb cake:
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.
- In a large mixing bowl, whisk together flour, sugar, and salt. Cut in butter using a fork, until mixture resembles coarse crumbs. Set aside 1 cup of this mixture.
- Mix baking powder and baking soda into the remaining large bowl of flour mixture. Add buttermilk, egg, and vanilla, and mix vigorously until batter is smooth and fluffy, about 2-3 minutes. (Sally notes here that it should resemble frosting.) Pour half of the batter into prepared pan, then spread 2/3 of the lemon curd in dollops over the batter. Pour remaining batter on top; dollop with remaining lemon curd.
- To make the crumb: Mix brown sugar into the reserved flour mixture. Sprinkle crumbs evenly over the cake batter and lemon curd.
- Bake in preheated oven for 50-55 minutes, until toothpick inserted in center comes out clean.
For the vanilla glaze:
- Combine sugar, vanilla, lemon juice, and lemon zest in a medium bowl. Add up to 1 tablespoon of milk (as needed to reach drizzling consistency). Drizzle over the top of your cooled coffee cake and enjoy!
Notes
Buttermilk substitute: Instead of the 3/4 cup buttermilk in the recipe, you can make your own buttermilk by using 11 tablespoons of milk/soy milk/coconut milk and add 1 tablespoon of vinegar. Allow mixture to sit for 5 minutes before adding to recipe.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.
I’m not even going to tell you how gorgeous or wonderful or how delicious that lemon curd coffee crumb cake looks. And I’m certainly not going to bring up that fabulous drizzle. Oh, no.
Apophasis – Journalism major says “Knew that already.” 🙂
LOL–I totally cracked up at the screen when I read your comment. I love me a good journalism major! *high five* Thanks so much, Stacy. It’s wonderful to meet you!! I can’t wait to connect on your blog!
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
Your cake looks amazing! Love the videos!! Delish!!
Jennifer, you’re such a gem–thank you! And I totally have your blog on my radar, even if I haven’t had a chance to catch up with blogs these past weeks. Cheers to ya!
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
“I’ve got big gifs and I cannot lie” – just cracked me up! Very wonderful gifs too along with a tasty recipe. Keep ’em coming!
HAH–I’m so glad somebody finally noticed and liked that one! I was for sure cracking up as I wrote it–perhaps egotistical of me 🙂 cheers, Renee, it’s so nice to meet ya! Hope I can keep you coming back for more: you know, my coffee cakes bring all the boys to the yard….
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
The great thing about being a food blogger is you can write about anything you want! Yeah, you have to slip food into your post somehow, and most of the time you need a recipe (and this is a good one, BTW), but an awful lot of bloggers like to ramble on — and their readers dig it. Anyway, fun read — thanks.
I’m just catching up on comments now–I so totally agree, John! It feels nice to have to license to talk about just about anything, and to not feel obligated to create a certain type of content. I love rambling (as you have probably noticed)! Thanks for stopping by–have a fantastic week!
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
You cake looks scrumptious! I am joining Sunday Supper for the first time this week and glad to have found a community of like minded individuals that are as passionate about food and people as I am.
Amanda, WELCOME! Isn’t it just such a blast? I had my first week last time and it was oh-so-welcoming, I just couldn’t get enough. It’s great to meet you!
I have a super huge love affair with coffee crumb cake. I don’t even really care for the cake part, give me the crumb topping and let me go to town and I’m happy! That drizzle on top makes it even better!
Ermigawd, Shaina, we are basically the same person because I was totally ignoring the cake part of this cake (which was REALLY good still, btw) and stuffing as much falling crumb in my mouth as possible while eating leftover lemon curd with a spoon. HEAVENLY! Thanks so much for stopping by–awesome to see ya here!
That is the most gorgeous of crumb cakes I have ever seen, love it!!
Thank you so much, Tara–it’s so great of you to stop by! I hope you have a lovely rest of your week!
Nope, you didn’t need to write a word! Your photos sold me immediately on this moist, scrumptious coffee cake! But, of course, I had to read your musings…as I SO admire your terrific writing. Your writing AND your cake! xo
Liz, you’ve said the golden words! I love that you still take the time to read in spite of my ramblings. I’m still trying to catch up on my blogs, yours included. THANK you!
Ala you cannot go wrong with lemon curd! This cake looks to die for! So glad you are part of the Sunday Supper community with all of us!
Mallory, it’s always so much fun seeing you here! I NEED TO CATCH UP ON YOUR BLOG ASAP 🙂 thanks for your kind words and for sharing my treats–totally ‘ppreciate it, gal!
Ala you see so right. There are many parts of blogging that I don’t like but as a whole I love it!! The baking, the photography, the PEOPLE, community all amazing!! But sometimes it’s just so hard to remember that. Like this crumb cake…love that it’s been years in the making!! Looks amazing!
YES, we totally understand each other, Zainab! I’m dying to hop over to your blog right now but have sadly fallen behind across the board. Soon!!! And I”m so glad you love it!
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
Your cake and vocabulary are indeed very impressive, Ala =) Bravo!
Thanks so much, Kim! I really can’t wait to check out your blog and see what you’ve cooked up, too 🙂
I can totally see why this cake is the bomb! Your photography looks fantastic. Love that you shared this great recipe during #SundaySupper!!
You’re a gem, Isabel! I still haven’t gotten to catch up on all the wonderful #SundaySupper blogs, but I can’t wait to see your contribution!
Giiirl I totally get you 😉 I hate writing food descriptions too, so I always end up writing a bunch of other things that have nothing to do with the food. I’ve never made/ate lemon curd before!! is it supposed to come out the consistency of pastry cream (procedure seems similar)?
hehe Shelley, I feel like we agree on most things blogging-related! And giiirl, you are totally missing out. You need lemon curd, ASAP! I eat it with a spoon. It comes out pretty much like pastry cream, but I’d say it’s a little more custardy and definitely not as fluffy/light. You should try it!
Yummmmmmmmmm that looks delicious!
Thanks so much, Marcella–it’s always a treat to have you drop by! Cheers!
I love that you made a Harry Potter reference. Love. We need to have a Skype date soon lady 🙂
omg if you love Harry Potter (did you celebrate his 33rd?!) then we NEED to chat. Very soon. Yes!!
The GIFs are a knockout! All that drizzling, lemony syrup in action…. you don’t need to worry about the words when your mesmerizingly beautiful images say it all! This cake looks amazing!
Daww and I just saw this comment of yours. Thanks so much, Katy–we’ll DEFINITELY get along! 🙂
Lemons AND crumbs?? Can I come over?
Consider your virtual invitation en route, Sarah! Haha, thank you!
I love lemon curd. What a beautiful cake!
Thanks a bunch, Cindy! I’m still catching up on blogs, but I can’t wait to see yours–especially since your blog title involves writing! 🙂
OMG. AMAZING. PHOTOS. And YUMMMM.
That is all.
Heh thaaaaank you Erika! That is all I can say, too.
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
omg … I am in love with this cake … and your gifs … and your photos … and this blog post!
I LOVE IT ALL!
Seriously, this coffee cake sounds like the bomb dot com, and I’m putting it on my “to make” list ASAP! Thanks so much for sharing!
THANK YOU, Kimberly!! We are totally soul bloggers, haha! Such a pleasure reading your comments, always. I hope you do get to make this–and when you do, come back so we can gush and moan about how awesome it is together! 🙂 have a great rest of your week!
Totally hear ya on the blogging but my favorite part is definitely all the incredible people you get to “meet” and their amazing stories and recipes. Just like you lady and this coffee cake! Holy heck, I just want to face plant right into this! Lemon curd, streusel topping and a vanilla glaze? All of my favorites! <3 this!
Yes, definitely! Meeting fun folks like yourself is always such a treat 🙂 I totally endorse face planting, btw, so please feel free. I’m so glad you like the flavor combos!
This crumb cake look amazing! Love lemon curd so, so much! Bookmarking the recipe!
Such a beautiful cake! I really want a spoonful of that drizzle right now!
this looks stupid delicious!! : ) gonna have to make this now… thanks for sharing!
So glad you’re loving it too, Alice–I hope you’re having yourself a great start to the week!
Oh my!! May I just say WOW?!! 🙂
It is funny because I just made (and photographed) a coffee cake with a Caribbean twist for my blog. While I was checking out what other coffee cakes are out there, I found yours.
This looks yummy! Love it! 🙂
Wow, that’s great that this came up in your results! How flattering–thanks for this little surprise. I’d love to read about your coffee cake, Caribbean sounds like such an awesome flavor profile! What does it include?
Lemon curd + coffee cake? Oh yessssssssssssssssssss!!!
*cue maniacal laughter* yessssss I totally endorse this excitement…. 😀
Girl, this is GORGEOUS. I’m captivated by your GIFs…by the lemon and the crumbs and the words all wrapped in one glorious post. Love it.
Aww thanks Courtney! I had so much fun writing and editing this one for Sunday Supper. I’m glad you loved this post as much as I did! Have a great week!!
Love your post Ala! And this crumb cake looks AMAZING! Love the graphics!
Thanks so much, Jess! I’m so glad you love it–hope you have a stellar week!
Totally yummy looking cake!! In fact i have been meaning to make this cake for the last 2 days but something or the other coming up…but now i cant wait any longer & just wanna sink my teeth into this awesome cake !!…just a small query – this cake does not actually make use of coffee , right ? I mean since its called lemon curd coffee crumble cake I was thinking maybe there was coffee in the cake recipe…Can i actually make use of coffee in the basic cake recipe given? Or maybe coffee flavour does not gel with lemon ? Do let me know what u think !
Hey there! No coffee whatsoever in this cake–the name coffee cake comes from it going well with coffee (I believe)! As far as I know, I’ve never tried coffee flavors with lemon, so I can’t vouch for it either way. If you really wanted to experiment and sub just a touch of coffee for the buttermilk/vanilla, it would probably work…but I wouldn’t be able to guarantee that it’d taste good! I can definitely give this recipe two thumbs up as written, though, so if you give it a try, let me know! 🙂 I’d love to hear how it goes for you.
I like the rambling and general talking about other things other than the food. It is a great way to kinda get inside your head in a way. There are a few food blogs I read not because of the food (I mean, I drool all over the place looking at the pics), but mostly because I want to catch up on what’s going on in their lives. I have such a boring life, so I feel like all I have to talk about is the food and stuff like “here I am bored at work…. again.” lol
Oh and as always, this cake looks sooooooooo amazing!
Oh, that’s perfect then! I love reading people’s non-food related posts as well, and I totally do not find your posts boring. Work is boring–posts about being bored at work are totally empathy-evoking haha. Thaaaaank you, miss! I hope you have a stellar, non-boring weekend!
Hi, its me again … I finally made this yummy cake and served it at a lunch party at home today…and my guests liked the cake so much that they requested me to pack the remaining cake and give it to them so that they could take it back home and munch on it later !! This cake is totally out-of-this-world yummy !!
Hey Asant, thanks for checking back in–I’m soooo glad to hear you loved it as much as we did! Yee! And I’m sorry I didn’t reply to your other questions earlier, I have been totally playing catch-up this week. Huge hugs for your comment and approval: you just made my night! <3 Hope to see you back around in this neck of the woods often!
Hello there Wallflour girl !! All my vegan friends are now requesting me to please make a vegan version of this cake. Could you please please please let me know what i can replace the eggs with and by what quantities both in the lemon curd and the cake ?? I would love to serve all my vegan friends a vegan version of your beautiful cake !!
Hey Asant! I haven’t personally made a vegan version of this cake so I can’t say for sure, but you can always try making flax eggs for the cake: http://minimalistbaker.com/how-to-make-a-flax-egg/ As for the lemon curd, egg is a pretty key ingredient in it! You could try looking up a vegan lemon curd recipe (http://minimalistbaker.com/vegan-lemon-curd/), but I’m not sure about how that might affect the taste of the cake. You could always use fresh fruit instead of curd!
Thank you so much…so sorry for the late reply…i will definitely try the vegan flax-egg version of the cake and let you know how it turns out …take care !
[…] […]
Looks good! Do you know roughly how much curd this makes?
Hi Jodi! It made quite a few cups–I want to say around 3, but it’s been a while 🙂 you can always scale down the amount if you’re worried about having too much curd (though that’s never a problem around here–I just eat it with a spoon!). Cheers!
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
“3/4 + 2 tablespoons lemon juice”
Just wanting to check – is that 3/4 cup plus 2 tablespoons of lemon juice? or 2-3/4 tablespons? I really want to make this, and felt I should check.
Yes Beth, that’s 3/4 cup and 2 tablespoons! I hope you do make it, I love this cake 🙂
Hi girl 😉 im about to make this deli cake only not sure about the butter spoons are they with top or flat …. ? In that case would be better in grams , then u know kow much to get in shop 1 pac or 2 , now seems i need to go back to shop hahaa as i got 1 pack 250g . Thank you x
Hey! Sorry for the late reply, Landa. Tablespoons are a standardized American measurement–10 tablespoons is a little less than 150g butter. Hope that helps!
hei girl , just found this awsome recepie and oing to make oe right now only confused of how much would be 10 tbsp of butter in gramms please as i got 1 pack butter and a bit , but seems 1 tbsp is wit top or wothout ?
thank u an i wil be back with comments on this cake later xxx
ups , didn`t mean to write 2 coments about the same thing only after the 1st cooment i got little message coming up with ” there is one similar question already ” but when i checked 2n time it wasn`t and i asked again but then i see my 1st question …..sorry .
OMG a much younger version of me…..LOL I am a 60 plus English Lit Teacher (retired) avid baker/Chef (more so now I am retired) and I am in the process of finishing a book aimed at young readers. If the internet had been around when I was much younger I would have been doing what your doing with just as much sarcasm and dry humor as you. Love Your Blog
omg, so nice to meet you, Sandra! I would love to hear more about this book–book projects are the best! And it’s never too late to jump on board the blogging boat 🙂 Also, major respect for English lit teachers. Thank you for doing what you do!
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
Hello again to you !! I wanted to ask if you have an eggless version of this cake – I live in India and a lot my vegan friends are requesting an eggless version of this super-yummy cake !! Would you please guide me as to what I can replace the eggs with ?? In the lemon curd there are 3 eggs used – may I replace them in some way with cornflour or vegan gelatin (agar agar) and by what quantity ? And there is 1 egg used in the main coffee cake recipe – what do I replace this with ? Would love to hear from you about this please !
Wallflour girl am so sorry …I have already posted this query in 2016 and you have already replied to me …please do delete my previous query about an eggless version of this cake …am getting forgetful !! Take care and have a great weekend…
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl […]
[…] of lemon curd: overlooked, doubted, and sometimes forgotten altogether. While I love a great Lemon Curd Coffee Cake recipe, I had a round dozen sweet Navel oranges crammed in my fridge this month and decided to give […]