1 tbsp active dry yeast
1/4 cup warm water
1/3 cup sugar
1/2 cup sour cream
1/2 tsp lemon rind, grated
1/4 tsp salt
2 eggs
2 3/4 cup white flour
1/3 cup butter, softened
1 egg
3/4 cup ready made lemon curd
1 walnuts, chopped
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.
Servings: 1 cake
Lemon Curd Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in fact as far back into history as pharonic Egypt, and possibly even further. In practice though, generally, these early cookbooks were just very basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Moving our culinary historical trip onwards, we find some books which were published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that is familiar to us all today, but rather accounts of the types of food cooked for the rich people of those days. Over the next few hundred years, the families of Europe strove to serve the most extravagent banquests, and because of this cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and recording the recipes of their peers. When we get to the 20th century, cookbooks were greatly in demand as a result of higher levels of literacy, more free time and having more money to spend. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Lemon Curd Coffee Cake recipe.
