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Lemon Coffee Cake

Lemon Coffee Cake


1 pie filling recipe

1/2 cup/125 mL cup butter, softened

1 cup/250 mL sour cream

1 cup/250 mL sugar

2 eggs

1 tsp/5 mL Watkins Pure Vanilla Extract

1/2 tsp/2.5 mL baking soda

2 cups/500 mL all-purpose flour

1-1/2 tsp/7.5 mL baking powder

1/2 tsp/2.5 mL salt, if desired

1/2 cup/125 mL all-purpose flour

1/2 cup/125 mL sugar

1/4 cup/60 mL cold butter

1 tsp/5 mL Watkins Pure Ground Cinnamon

1/2 cup/125 mL chopped nuts


Prepare lemon pie filling according to recipe on label; cool. Combine next 6 ingredients in a bowl. Sift together the 2 cups/500 mL flour, baking powder, and salt; stir into vanilla mixture. Spread half the dough in a greased and floured 13 x 9-inch/32 x 22-cm baking pan; spread lemon pie filling over dough. Top with remaining dough. Mix the remaining ingredients until mixture resembles crumbs. Sprinkle cake with crumb mixture. Bake at 350°F/180°C for 45 minutes or until the top is golden brown. Cool to room temperature or chill, if desired.

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