check this out.. im martha!!

[K*E*L*L*Y]

today I decided to make this Lemon Coffee cake. Its on the front page of Martha Stewart's
website today. It came out really well, and the reviews of it are dead on... its really yummy.
I used Splenda where it called for sugar.

Meyer Lemon Coffee Cake

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.

Ingredients

Serves 10 to 12.

* FOR THE STREUSEL
* 1 3/4 cups all-purpose flour
* 3/4 cup packed light-brown sugar
* 1 teaspoon coarse salt
* 6 ounces ( 3/4 cup) cold unsalted butter
* FOR THE CAKE
* 5 Meyer lemons, cut into paper-thin slices, ends discarded
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 1/2 teaspoons coarse salt
* 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
* 1 cup granulated sugar
* 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 cup sour cream
* FOR THE GLAZE
* 1 cup confectioners' sugar
* 3 to 4 tablespoons Meyer lemon juice


Directions

1. Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
2. Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
3. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
4. Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
5. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
6. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes. (Cake can be stored for up to 3 days. The lemon flavor will intensify with time.)

 

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[K*E*L*L*Y]

T you MUST make it! and i used splenda so it wouldnt have all that sugar in it!
...yeah it makes me feel better!! less sugar= healthy .... RIGHT? LOL

 

[K*E*L*L*Y]

LOL i dont like ants! and yes you can post the bad news about splenda... i dont mind at all!

i will still use it.. since it doesnt raise your blood sugar.. when you raise your blood sugar, your body makes Insulin
Insulin produces cells... and your body cant tell if they are healthy cells or CANCER cells.
since I dont want to produce any unhealthy cells... ill take my Dr's advice and stick with the splenda.

but thanks T for the info, thanks for looking out for me!
much love T!!

 

[Mental Granny]

Ok! I have got to make this it looks soooooo good ! And it is something I am going to have to make to share at Life Group!

 

[K*E*L*L*Y]

it was soooooo good! i think im going to make it this week for Ashleys teachers!

 

[savant365]

Looks great (I run a bakery) I might try this out for the fall menu. I do have a question for you though, did you use real butter (unsalted) or did you use margarine?

 

[K*E*L*L*Y]

Looks great (I run a bakery) I might try this out for the fall menu. I do have a question for you though, did you use real butter (unsalted) or did you use margarine?

i used land o lakes butter. but i think its salted.... and i wish i ran a bakery. honestly.. i was thinking of opening
a bakery here in Trinity.. called Kelly's Cupcakes. but i feel that right now.. with the downturn in the economy
now isn't the time. but at some point i will... its on my "to do" list.

 

[savant365]

Sounds like a plan, good luck to you if you decide to give it a go. I was just wondering about the butter/margarine thing, a lot of people don't know how awful margarine is.

http://www.breakthechain.org/exclusives/margarine.html


BUTTER VERSES MARGARINE

DID YOU KNOW... The difference between margarine and butter?

Both have the same amount of calories Butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter according to a recent Harvard Medical Study

Eating butter increases the absorption of many other nutrients in other foods Butter has many nutrional benefits where margarine has a few only because they are added! Butter tastes much better then margarine and it can enhance the flavours of other foods. Butter has been around for centuries where margarine has been around for less then 100 years Now for Margarine... very high in Trans Fatty Acids Triple risk of Coronary Heart Disease Increases total and LDL ( this is the bad cholesterol) Lowers HDL cholesterol * and this is the good one Increases the risk of cancers by up to five fold. Lowers quality of breast milk. Decreases immune response. Decreases insulin response.

And here is the most disturbing fact....

Margarine is but ONE MOLECULE from being PLASTIC...

( this fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated , this means hydrogen is added changing the molecular structure of the food )

YOU can try this yourself, purchase a tub of margarine and leave it in your garage or shaded area, within a couple of days you will note a couple of things, no flies, not even those pesky fruit flies will go near it,( that should tell you something) it does not rot, smell differently...Because it has no nutritional value, nothing will grow on it, even those teeny weeny microorganisms will not a find a home to grow...Why? because it is nearly plastic. Would you melt your tupperware and spread that on your toast?

 

[K*E*L*L*Y]

thanks Savant365.
i do use splenda for the reason i gave above to T... but i love LOVE love butter!!
and!!! i have a "butter lamb" in my fridge right now!!! its a small butter sculpture!
if anyone wants a pic of it i will post one! forget the fact that it was like 10 bucks of a few ounces of butter!
its shaped like a lamb! its very cute!!