Ingredients for Luscious Lemon Coffee Cake
- Pineapple Cake Mix
- Instant Lemon Pudding Mix
- 1 cup sour cream
- 3 large eggs
- Vegetable Oil
- 2 teaspoons lemon extract
- Pecans
- Brown Sugar
- Granulated Sugar
- Ground Cinnamon
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How to Make Luscious Lemon Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- **Make the Crumble Topping:** In a medium bowl, combine 1 cup all-purpose flour, ½ cup granulated sugar, ¼ cup packed brown sugar, ½ teaspoon ground cinnamon, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Set aside half of the crumble topping.
- **Make the Cake Batter:** In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Add 1 cup sour cream, 3 large eggs, ½ cup vegetable oil, and 2 teaspoons lemon extract to the dry ingredients.
- Beat on medium speed for 2 minutes, or until well combined.
- Pour half of the batter into the prepared bundt pan.
- Sprinkle half of the reserved crumble topping evenly over the batter.
- Pour the remaining batter over the topping and spread evenly.
- Sprinkle the remaining crumble topping over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
36g
Fat
23g
Carbs
6g
