Lemon Curd Coffee Cake

Course : Cakes
Serves: 1
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Ingredients:

1 tablespoon active dry yeast
1/4 cup warm water
1/3 cup sugar
1/2 cup sour cream
1/2 teaspoon lemon rind -- grated
1/4 teaspoon salt
2 large eggs
2 3/4 cups white flour
1/3 cup butter -- softened
1 Large egg
3/4 cup ready made lemon curd
1/2 cup walnuts -- chopped
 

Preparation / Directions:

Preheat the oven to 360 degrees. Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved. Add the sugar. Mix well. Heat the sour cream until warm. Add to the yeast mixture along with the lemon rind and salt. Beat in the first measure of eggs. Add enough of the flour to make a soft dough. Beat the butter into the dough. Turn the dough onto a floured board and knead until smooth (6-7 minutes). Place the dough in a lightly buttered bowl. Cover tightly with plastic wrap. Let rise until doubled in bulk (45-60 minutes). Punch down. Roll out on a floured board to form an 18" x 12" rectangle. Spread the lemon curd on the dough, leaving a 3/4" border on all sides. Carefully roll up the dough. Slice into 3 1/2" thick slices. Place the rolls in a well greased (8") pie pan in a circle. Let rise for about 30 minutes. Lightly beat the second measure of egg. Brush the cake with the beaten egg. Sprinkle with nuts. Bake for about 30 minutes.

 

Nutritional Information:

2531 Calories (kcal); 103g Total Fat; (36% calories from fat); 61g Protein; 340g Carbohydrate; 778mg Cholesterol; 1400mg Sodium


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