This a lovely coffee cake, It is tender, moist with a surprise of lemon curd sandwiched in the middle. For me, any cake with streusel is an automatic hit. I love texture, so the crunchy topping is important. Olive oil guarantees a very tender crumb. I use California Ranch Organic Olive oil, see photo. It imparts a slight olive flavor, which is perfect for a coffee cake.
About Meyer lemons
Meyer lemons are thought to be a cross between a mandarin orange and a lemon. In fact, they are 1.3 times less acidic than Eureka or Lisbon varieties. They are darker in color, the rind actually holds more of an orange hue than its bright yellow counterpart. You will find them in the depths of winter and early spring. I may be in the minority, because Meyer lemons are on-trend and I have a tree in my yard, but I am not a big fan. I much prefer the tang and zesty flavor of regular lemons. I’ve always made this cake with Meyer lemons because its flavor, as well as the olive oil, are very subtle, but if you want to substitute Eureka or Lisbon lemons, you will get a more pronounced lemon flavor.
Using grams
This is the perfect cake to use your scale and measure in grams. I use the bowl from my KA and put it right on the scale and zero it out. No need to wash extra dishes. Put the scale on zero and measure the flour (see the second photo), Then leave the cake on the scale, put it back on zero and add the brown sugar.
Lemon Curd
The ingredient that sets this cake apart is the lemon curd that is spread in the middle of the cake batter. You can purchase it from most supermarkets or use homemade. I know I am not the usual baker, because I usually have some in my freezer. Whenever I make it, I double the recipe so I can freeze some. Who doesn’t like lemon curd? In my 40+ years of teaching, I haven’t met that person yet.
So take out your scale and begin measuring, you’ll be glad you did when you taste this simple cake.
I save this olive oil for salads and when I need an extra burst of flavor. I don‘t use it for cooking. I usually use Kirkland’s olive oil for that.
Put your mixing bowl on the scale and put it on zero. Add the flour until it measures 94 grams.
Zero out the scale again and add 42 grams of golden brown sugar.
Add half the batter to the cake pan and spread the lemon curd over. Cover with remaining batter.
Beautiful finished cake.
Meyer Lemon-Olive Oil Coffee Cake
Streusel
3/4 cup (94 grams) all-purpose flour
3 tablespoons (42 grams) firmly packed light brown sugar
1½ tablespoons (18 grams) granulated sugar
1 teaspoon Meyer lemon zest
1 teaspoon (5 grams) fresh Meyer lemon juice
½ teaspoon (1.5 grams) kosher salt
5 tablespoons (70 grams) unsalted butter, melted
Cake
2 large eggs (100 grams)
1/2 cup (100 grams) granulated sugar
1/3 cup (75 grams) extra-virgin olive oil
1/4 cup (57 grams) unsalted butter, melted
Grated rind of 1 Meyer lemon
2 tablespoon Meyer lemon juice
1 1/4 cups (156 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1/2 teaspoon (1.5 grams) kosher salt
4 tablespoons (30 grams) sour cream
1/2 cup store bought or home made lemon curd
Confectioners’ sugar, for garnish
1.Preheat oven to 350°F. Spray an 8-inch round x 2-inch cake pan with baking spray with flour or line the bottom with parchment and spray the sides..
2.For streusel: In a medium bowl, whisk together flour, sugars, lemon zest and juice, and salt. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
3.For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and oil at medium-high speed until thick and pale yellow, 5 to 6 minutes. Stir in melted butter and lemon zest and juice until combined.
4.In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Stir in sour cream. Pour three-fourths of batter into prepared pan. Spread with lemon curd, and top with remaining batter, smoothing top with an offset spatula. Sprinkle with streusel.
5.Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely. Garnish with confectioners’ sugar, if desired.
Makes one cake; serves 12.
