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Recipe for cooking lemon coffee cake

Breakfast Recipes :: Coffeecakes


Lemon Coffee Cake

\n

1 pie filling recipe Watkins Lemon Dessert Mix
\n1/2 c. butter, softened
\n1 c. sour cream
\n1 c. sugar
\n2 eggs
\n1 tsp. Watkins Vanilla Extract or flavoring
\n1/2 tsp. baking soda
\n2 c. flour
\n1 1/2 tsp. Watkins Baking Powder
\n1/2 tsp. salt

\n

Crumb Topping
\n1/2 c. flour
\n1/2 c. sugar
\n1/4 c. cold butter
\n1 tsp. Watkins Cinnamon
\n1/2 c. chopped nuts

\n

Prepare lemon pie filling according to recipe on label; cool.

\n

Combine next six ingredients in a bowl.

\n

Sift together the 2 c. flour, baking powder, and salt; stir into vanilla mixture. Spread half the dough in a greased and floured 13 x 9-in. baking pan; spread lemon pie filling over dough. Top with remaining dough, spreading with wet knife (if necessary to spread dough).

\n

With pastry blender, work remaining ingredients until mixture resembles crumbs. Sprinkle crumb topping over dough layer. Bake at 350 degrees F for 45 mins. or until topping is golden. Cool to room temperature or chill, if desired.

\n

Makes approximately 15 servings.


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