Lemon Yogurt Crumble Coffee Cake

By stancec44

From 'The Bakers' Bible'. Might as well double, as this is better the next day, but one of the loaves won't make it until the next day.

Ingredients

• Crumble Topping:
• 1/2 c. sugar
• 1/4 c. flour
• Grated zest of 1 leon
• 3 Tbsp. butter, cut in small pieces
• Cake:
• 2 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 c. finely chopped candied Lemon peel (we used part candied lemon peel, part candied lime peel) Could probably also do candied orange peel or candied ginger.
• 1 stick unsalted butter
• 1/4 c. sugar
• 1 c. plain yogurt or buttermilk (we used buttermilk)
• 2 eggs, lightly beaten
• Grated zest of 1 lemon
• 1 tsp. vanilla

Preparation

Step 1

Preheat oven to 350. Grease and lightly flour a 9x5" loaf pan. Combine the crumble topping ingredients in a small bowl and rub in the butter, using your fingertips, until the mixture resembles coarse crumbs; Set aside.

Whisk the flour, baking powder, baking soda and salt into a large bowl. Stir in the candied peel of whatever persuasion (or candied ginger) and make a well in the center.

Put the butter in a saucepan and set over low heat until melted, stirring occasionally. Remove from heat and whisk in the sugar, yogurt (or buttermilk), eggs, grated lemon zest and vanilla extract. Pour into the well and stir with a fork until just blended.

Spoon half the batter into the prepared pan, smoothing the top and pushing into the corners. Sprinkle over half the crumb topping. Drop spoonfuls of the remaining batter over the topping and spread as evenly as possible, then sprinkle on the remaining topping.

Bake until the cake is risen and golden, and a cake tester inserted in the center comes out clean, about 1 hour. Remove to a rack to cool for at least 30 minutes. Run a thin bladed knife between the cake and the sides of the pan to loosen it, then carefully unmold on to the rack, top side up to cool. This cake is best made a day ahead, wrapped tightly until ready to serve.