Ingredients
Method
Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch square baking pan with 1 tablespoon of butter and set aside.½ cup + 1 Tbsp butter
Make the Lemon Streusel Topping
- In a small bowl, combine all the streusel ingredients and stir with a fork until the mixture forms a coarse, crumbly texture. Set aside in the fridge so it is ready to layer immediately.½ cup all-purpose flour, ¼ cup brown sugar, 2 Tbsp granulated sugar, 1 tsp lemon zest, 3 Tbsp butter
Mix the Coffee Cake Batter
- Separate the eggs into two clean mixing bowls. Add a pinch of salt to the egg whites and beat with a hand mixer until stiff peaks form. Set aside.2 large eggs, pinch salt
- In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.½ cup + 1 Tbsp butter, ¼ cup granulated sugar, ¼ cup brown sugar
- Mix the egg yolks, Greek yogurt, sour cream, vanilla extract, lemon extract, and lemon zest into the butter mixture until completely smooth.2 Tbsp Greek yogurt, 2 Tbsp sour cream, 1 tsp vanilla extract, 1 splash lemon extract, 1 tsp lemon zest
- Add the flour and baking powder to the wet ingredients, stirring gently until just combined.¾ cup all-purpose flour, ¾ tsp baking powder
- Using a rubber spatula, gently fold the whipped egg whites into the thick batter in two separate additions to keep the cake structure light and airy.
Assemble the Crumb Cake Layers
- Spread the finished cake batter evenly into your prepared 8-inch baking pan.
- Drop spoonfuls of the cherry jam evenly across the surface of the batter.⅓ cup cherry jam
- Using a butter knife, gently swirl the jam through the top layer of the batter. Do not overmix—you want distinct, visible ribbons of cherry throughout.
- Sprinkle the prepared lemon streusel crumb topping evenly over the entire surface of the cherry-swirled batter.
Bake and Cool
- Bake for 40 to 50 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center of the coffee cake comes out mostly clean.
- Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
Drizzle the Lemon Yogurt Glaze
- In a small bowl, combine all the yogurt glaze ingredients and whisk together until smooth.¼ cup Greek yogurt, ¼ cup milk, ¼ cup powdered sugar, ½ tsp lemon extract, 1 tsp lemon zest
- Drizzle the glaze generously over the cooled crumb cake immediately before slicing and serving.
Nutrition
Calories: 404kcalCarbohydrates: 52gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 213mgPotassium: 102mgFiber: 1gSugar: 34gVitamin A: 638IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Notes
- Storage: Store any leftover cake slices in an airtight container in the refrigerator for up to 4 days. Let individual slices sit at room temperature for 15 to 20 minutes before serving to take the chill off.
- Alternative Pan: If you do not have an 8-inch square pan, an 8-inch round springform or cake pan will work beautifully, though baking times may vary by a few minutes.
- Box Mix Shortcut: To make a quick version using a store-bought shortcut, prepare 1 box of lemon cake mix according to the package directions. Pour into a greased 9"x13" pan (to handle the larger volume of batter), dollop the ⅓ cup of cherry jam, double the streusel recipe above to cover the larger surface area, and bake according to the box directions.
- Pale Streusel: I you aren't happy with the color of the streusel at the end of baking, place your streusel under the broiler on high but DO NOT WALK AWAY! It will brown quickly and we don't want it to burn at the last moment!
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
