Meyer Lemon Coffee Cake with Almond Streusel
For the streusel
3/4 cup almond meal
3/4 cup crushed lemon wafers (30 wafers, crumbled in a food processor)*
1/2 cup light brown sugar
1 teaspoon salt
1/3 cup (6 tablespoons) cold unsalted butter, cut in cubes
For the cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
3 tablespoons Meyer lemon zest
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups lemon curd
Preheat the oven to 350 degrees. Butter a 9-inch angel food cake pan.
Make the streusel by combining the almond meal, crushed lemon wafers, brown sugar, and salt in a bowl. Using your fingers or a pastry cutter, cut in the butter until the streusel comes together into a course crumble. Chill in the refrigerator until later.
In another bowl, whisk together the flour, baking powder, baking soda and salt. Cream the butter, sugar and lemon zest in the bowl of a mixer until light and fluffy, for about 2 minutes. Add the eggs, incorporating them one at a time, followed by the vanilla.
Add the flour mixture on low speed in batches, alternating with the sour cream.
Put half the batter in the cake pan and smooth evenly. Drizzle about 1 cup of the lemon curd on top, making sure to leave a 1 inch border from the inner and outer perimeter (any curd that hits the edges will risk browning the edges of the cake). Top with the remaining batter, using a spatula to smooth.
Pour remaining lemon curd on top, again leaving room around the perimeter. Spread the streusel on top.
Bake for 45-50 minutes, or until golden brown and toothpick inserted comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the edges and remove the outer ring. Cool for another 15 minutes then remove the center tube. Using 2 large spatulas, life the cake from the center ring and continue to cool until ready to serve