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Cajun and Creole   -   Sweet Lemon Coffee Cake   adapted from Prudhomme Family Cookbook

  • *** Dough -- ***
  • 1/4 Pound Unsalted Butter -- softened
  • 1/2 Cup Sugar
  • 2 Large Eggs
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Almond Extract
  • 1 1/2 Cups Flour
  • *** Filling -- ***
  • 1 1/4 Cups Warm Water
  • 1 Cup Sugar
  • 1/4 Cup Cornstarch
  • 1/8 Teaspoon Salt
  • 1/4 Cup Lemon Juice
  • 3 Large Egg Yolks
  • 1 Tablespoon Unsalted Butter
  • 2 Tablespoons Unsalted Butter -- melted
Directions For dough. In medium sized bowl, combine butter, sugar, eggs, baking powder, vanilla and almond extract. beat on high until creamy smooth, about 4 minutes. Add flour by the spoonfuls, beating until well blended each time. Reserve 1 cup of the dough for the topping. Spoon the remaining dough into a 11x7 inch cake pan, spreading the dough evenly over the bottom and up the sides of the pan. Set aside.
For the filling. In 2 quart saucepan, combine water, sugar, cornstarch, and salt, stir well. place over medium heat and cook for 4 minutes. stir constanly. add lemon juice and cook for 2 minutes. stir in egg yolks and 1 tablespoon butter. cook 4 minutes, stirring constantly. Remove from heat and spoon onto the dough in pan. Then drop remaining dough by teaspoonfuls over the filling making about 4 rows down and 6 rows across. Bake at 350 degrees for 40 minutes. remove from oven and brush with melted butter. let sit for 40 minutes, then serve.
Serves 10
Time to Make 0:00

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