Monday, February 8, 2010
After making a batch of homemade lemon pie filling, it seemed only natural to make this delicious coffee cake. It's light and decadent at the same time. The tartness of the lemon filling blends beautifully with the sweetness of the cake.
1 cup sugar
3/4 cup oil
2 cups flour
1 teas baking powder
1/2 teas salt
1 batch homemade lemon pie filling (you can use canned pie filling, but it isn't as good)
1/4 cup sugar mixed with 1 teas cinnamon
Combine the sugar and oil. Add eggs and beat until light and lemon colored. Combine flour, baking powder and salt. Add to the egg mixture and mix well. Spread half of the batter into a greased 9x13 pan. Spoon pie filling over the batter. Carefully top with remained batter. I drop small spoonfuls of batter all over and try to connect them. Sprinkle the cinnamon sugar over the top. Bake at 350 degrees for 30 minutes.
You can add a simple glaze of powdered sugar and milk if you want. Combine about 1/2 cup powdered sugar with a couple of tablespoons of milk until you have a drizzling consistency. Drizzle over warm cake.
For more delicious recipes, visit Tempt My Tummy Tuesdays over at Blessed with Grace.