It is now the eleventh hour, literally, and I am waiting for a coffeecake to finish cooking so that I may take it to tomorrow's Cookies 'n' More Sale at First Christian Church where it will not be sold, but will be given out for free to anyone who is not scared away by its exotic gorgeousness.
For some reason, I am a sucker for old ladies who call me to do last minute baking, especially when their sob stories involve great personal sacrifice, 12 inch snowfall and a retail establishment that remained closed today with our cinnamon rolls for tomorrow firmly locked within its walls. Tell me -- do male pastors ever stay up far past their bedtime baking?
Anyway, here is the recipe, which turned out brilliantly and looks gorgeous and was really quite simple. I created it and I must say, I'm quite impressed with myself.
Lemon Curd Coffeecake
1 box yellow cake mix
1 cup water
1/3 cup oil
4 eggs
1 package vanilla or lemon pudding (I used vanilla because I'm going for a Danish-esque sort of thing. You use what you want).
Mix this up for two minutes on medium and spread in 9x13 greased and floured pan.
1 jar lemon curd (if it has been sitting in your refrigerator for a while, all the better)
1 package cream cheese, softened (if it's not a whole package, that's ok, too)
1/4 cup -ish of powdered sugar. (I'll leave this out next time)
2 egg yolks
1 T vanilla (Grammy uses vanilla and a lot of it in all sweet things, so I do too.)
1/2 t lemon extract, if your curd is not lemony enough for ya
Beat this til well blended and pour down the length of the cake in two thick lines. Sprinkle with sliced almonds, if desired, though don't be alarmed when they sink into the cake.
Bake at 325-350, depending on your pan (dark/ coated less, glass/metal more) for at least 30 minutes, probably 40. Check it periodically and make sure that the center cake tests as done. Be sure to test the cake part, not the curd. Don't worry about the curd, it will set up as it sits.
I am going to glaze it with icing and then sprinkle with some more almonds, toasted this time, then drizzle it with a thicker icing when it cools completely. But, let me tell you -- I have sampled it. This is good stuff. I'm pleased.