White Chocolate and Lemon Coffee Cake recipe
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Ingredients
- cooking spray 1 cup all-purpose flour ¼ cup white sugar ¼ cup brown sugar 4 tablespoons unsalted butter, melted ½ cup unsalted butter, softened ½ cup white sugar 3 tablespoons lemon zest 2 large eggs 3 tablespoons fresh lemon juice 2 teaspoons baking powder 1 teaspoon vanilla extract ½ teaspoon salt ¼ teaspoon ground cinnamon 2 cups all-purpose flour ½ cup sour cream ¼ cup milk ½ cup white chocolate chips
Nutrition Info
- 542.9 caloriescarbohydrate: 70 gcholesterol: 101.6 mgfat: 26.1 gfiber: 1.6 gprotein: 8.2 gsaturatedFat: 15.7 gservingSize: -sodium: 312.8 mgsugar: 32.7 gtransFat: : -unsaturatedFat: : -
Directions White Chocolate and Lemon Coffee Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper, set aside.
Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.