I’ve been craving coffee cake lately. Usually when this mood strikes I head to the store to pick up an Entenmann’s, but neither my Food Dimensions nor the Associated had their Crumb Coffee Cake in stock. Now, I’ve learned from past adventures in re-creating my supermarket favorites that it’s usually a loose/loose situation because either 1) it takes forever and just doesn’t taste the same or 2) it takes forever and tastes exactly the same. Instead, I made a citrus version, which I suspect will compliment the sunny, warm days ahead. If you’re not a huge lemon fan, try it without the lemon slices but keep the zest in the cake and the juice for the glaze to brighten up the basic recipe.

Ingredients:
For the topping
1 1/4 cups flour
3/4 cup packed light brown sugar
3/4 teaspoon salt
3/4 cup unsalted butter

For the cake
3 lemons cut into paper thin slices + zest of 2 lemons
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

For the icing
1 cup confectioners’ sugar
Juice of 2 lemons (use the ones you zested earlier)
1/2 teaspoon vanilla extract

Directions:
Make the topping by mixing together the flour, brown sugar and salt (use either a pastry cutter or your hands) until small clumps form. Cover and refrigerate until ready to use.

Cook lemon slices in a medium saucepan of simmering water for one minute. Drain, and repeat with fresh water. Arrange the lemon slices in a single layer on a baking sheet

Preheat the oven to 350 degrees. Butter a 9-inch cake pan and set aside. Beat the butter, sugar and lemon zest with a mixer on medium speed until light and fluffy. Add the eggs one at a time and then the vanilla. Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix well then add the sour cream.

Spoon 1/2 of the batter into the cake pan. Arrange 1/2 of the lemon slices in a single layer. Spread the rest of the batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled topping over the batter.

Bake until the cake is golden brown, about 55 minutes.

Once the cake is cool, stir together confectioners’ sugar, lemon juice and vanilla extract. Drizzle over the cake and let set about 5 minutes before slicing.