Is there anything more relaxing and pleasurable than a nice cup of coffee with friends or family? Yes, in fact, there is: That same cup of coffee served with a piece of fluffy coffee cake! Our Sunshine Lemon Coffee Cake recipe will brighten your next gathering with its delightful tapestry of sweet flavors!
Sunshine Lemon Coffee Cake
Ingredients you will need:
- 6 T. flour, divided
- 1 (18.2 oz) pkg. lemon cake mix
- ¾ C. egg substitute
- 1/3 C. unsweetened applesauce
- 3 T. poppy seed
- Flour for dusting
- 1 (8 0z) pkg. cream cheeses, softened
- 4 tsp. lemon juice
- 1 C. powdered sugar, divided
- 1 (15.75 oz) can lemon pie filling
- 1/3 C brown sugar
- ¼ C. chopped pecans
- 4½ T. melted butter
- ½ tsp. ground cinnamon
- 1/8 tsp. vanilla extract
Preheat oven to 350 degrees. Coat 9 x 13 pan with cooking spray and three tablespoons of flour, shaking gently to remove excess. The Rada Stoneware Rectangular Baker is an ideal pan for this dish. In a large mixing bowl, combine 1 (18.2 oz) package lemon cake mix with 1 and 1/3 cups water, ¾ cup egg substitute, 3 T. poppy seed, and 1/3 cup unsweetened apple sauce. Beat on low for 30 seconds.
Scrape sides of bowl. Beat mixture on medium speed for two minutes. When done, split mixture into two portions, each 2½ cups. Pour one 2½ cups portion into 9 x 13 pan.
Clean mixing bowl. Combine 8 oz package of softened cream cheese and ½ cup of powdered sugar. Mix on medium until mixture is smooth. Add can of lemon pie filling to mixture. Stir.
Using a teaspoon, distribute the cream cheese and lemon pie mixture across the top of the batter in the 9 x 13 pan. Gently spread throughout the pan (Rada Cutlery Super Spreader shown below).
Pour remaining batter on top, distributing evenly throughout pan.
In a small mixing bowl, combine 1/3 cup of brown sugar, 1/4 of chopped pecans, a half teaspoon of cinnamon. Mix. Add 3 tablespoons of flour. Mix again. The Rada Serverspoon is fantastic at mixing, as well as straining, whipping, and many other tasks.
Add 4½ tablespoons melted butter and 1/8 teaspoon vanilla extract. Mix. Sprinkle mixture over batter in 9 x 13 pan. Place pan into 350 degree oven for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
Remove pan from heat. Allow to cool completely. Blend ½ cup powdered sugar with 4 teaspoons lemon juice. Drizzle powdered sugar and lemon juice mixture over the top
Enjoy! Be sure to store in refrigerator.
Bake the Cake!
From delicious desserts to peerless casseroles, the Rada Stoneware Rectangular Baker has all of your baking needs covered. This 9 x 13 pan is proudly made in the USA, while its composition of proprietary clay materials ensure that it is dishwasher safe, unlike most other brands of stoneware. It is also capable of going directly from your freezer into a pre-heated 400 degree oven, meaning that you can prepare recipes ahead of time!
To Mix and Serve
Why settle for less? With the Rada Serverspoon, you can mix your cake and serve it, too! This slotted stainless steel spatula can mix, scrape, stir, and whip in the kitchen as well as it serves in the dining room. Made with pride in the USA, this utensil comes with a lifetime guarantee, so buy with the confidence that you will never need to replace it.
A Pan with a Plan
Your pan will be the MVP of the kitchen with our 9 x 13: A Plan for Your Pan cookbook! With recipes for breakfasts, appetizers, snacks, main courses and desserts, it won’t be long before your 9 x 13 pan begs for a vacation!
Sunshine Lemon Coffee Cake Video
Start Sunshine Lemon Coffee Cake Video Transcript
Hi, Kristy in the Rada kitchen, and today I’m sharing a recipe for Sunshine Lemon Coffee Cake. It would be a perfect coffee cake for your Easter morning brunch, or any time you’re craving a lemon. And I’m getting this out of our recipe book called 9 x 13: A Plan for Your Pan. It’s full of all kinds of recipes, and they all use the basic 9 x 13 pan.
Now I sprayed my 9 x 13 pan with cooking spray, and I used about three tablespoons of flour, and shook it around and removed the excess. I am using the Rada Stoneware pan, it makes really nice, light, fluffy cakes. So once you get that done, you can set that pan aside. Before we get started, you want to preheat your oven to 350 degrees. Now, in a large mixing bowl, we’re going to take one lemon cake mix, and that’s 18.2 oz package, we’re going to take a one and a third cups water, three fourths cup egg substitute, and three tablespoons poppy seeds. And then here I have a third cup of unsweetened apple sauce.
So we’re going to first beat this on low for 30 seconds. And I’m just going to scrape down the sides and now we’re going to beat it on medium speed for two minutes. Now we’re going to pour half of that cake batter mixture into your 9 x 13 pan, and I like to measure mine out, this made about five cups, so I’m going to put in two and a half cups. Now, back to the mixing bowl, I washed it up, it’s all clean, we’re going to add an 8 oz package of cream cheese that’s been softened, and a half a cup of powdered sugar. Now we’re going to mix this on medium speed until it’s smooth.
Now to that, we’re going to add a can of lemon pie filling. This is a 15.75 oz can. Now we’re just going to put that on Stir and stir that into the cream cheese and powdered sugar. Now we’re going to drop teaspoonfuls of our filling on top of our batter. So once you have your teaspoons of the filling you just want to slightly spread that around. And it’s so pretty. I love the taste of lemon, I like how pretty it is, I also heard if you paint your house yellow, it will sell faster than if it is any other color.
Alright, so now we’re going to add our remaining batter to the top of this. Now we’re going to make a yummy, crunchy topping. Now, in a small mixing bowl, we’re going to mix a third cup of brown sugar, a fourth cup of chopped pecans, and then I’m going to add this cinnamon, it’s a half teaspoon of cinnamon, I’m just going to mix all these dry ingredients together first, then I’m going to mix three tablespoons of flour. Chop and mix this. I’m using the Rada Serverspoon, it has about 50 different uses. You can serve with it, you can stir with it, you can whip with it, and you can strain with it. It’s just an all-around, multi-purpose tool. We’re going to add four and a half tablespoons of melted butter. And then about an eight a teaspoon of vanilla extract. So now we’re going to sprinkle our brown sugar and pecan mixture over the top of our coffee cake. So now it’s ready to be placed in our preheated 350 degree oven for about 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
So, my Sunshine Lemon Coffee Cake is baked, you’ll want to let it cool completely. I got a little impatient, because it smells so good, I cut mine a little early, but I wanted to show you the glaze that we put over the top. So it is half a cup of powdered sugar, and then four teaspoons of lemon juice. You just blend that together, and this coffee cake has that creamy middle that’s really good. This glaze is going to give it that extra lemony punch to it. And then you just drizzle it over the top. If you want to drizzle it over in the pan, you can do that. You do want to keep the cake in the refrigerator. But this is ready to serve, that’s just one of the yummy recipes in our 9 x 13: Plan for Your Pan cookbook.
End of Video Transcript