White Chocolate and Lemon Coffee Cake
Description
This streusel-topped lemon coffee cake has white chocolate chips mixed in for added texture and sweetness.
Ingredients
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cooking spray
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1 cup all-purpose flour
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1/4 cup white sugar
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1/4 cup brown sugar
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4 tablespoons unsalted butter, melted
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1/2 cup unsalted butter, softened
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1/2 cup white sugar
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3 tablespoons lemon zest
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2 large eggs
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3 tablespoons fresh lemon juice
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2 teaspoons baking powder
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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2 cups all-purpose flour
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1/2 cup sour cream
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1/4 cup milk
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1/2 cup white chocolate chips
Directions
1
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.
2
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.
3
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.
4
Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
5
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.