Lemon Pie Coffee Cake
Ingredients:
For the cake:
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
For the filling:
1 cup lemon pie filling (store-bought or homemade)
For the streusel topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsalted butter (cold, cut into small pieces)
1/4 cup sliced almonds (optional)
For the glaze:
1/2 cup powdered sugar
1-2 tbsp fresh lemon juice
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan.
Make the cake batter:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and sour cream, mixing until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Assemble the cake:
Spread half of the batter into the prepared cake pan. Spoon the lemon pie filling over the batter, spreading it evenly. Top with the remaining batter, spreading it carefully to cover the lemon filling.
Make the streusel topping:
In a small bowl, mix the flour and sugar. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the sliced almonds, if using. Sprinkle the streusel evenly over the cake.
Bake the cake:
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled coffee cake.