I've been baking a lot lately. Baking comforts me and it is something that warms the kitchen as the weather takes on a bitter chill. It's been quite cold here in Seattle the last few days!
I found this wonderful recipe for Lemon Coffee Cake on one of my favorite blogs. If you haven't discovered, "17 & Baking" then take the time now to read all of Elissa's words. She's in college now and working toward a journalism degree. I feel that she's going to succeed in the tough world of journalism.
I love Elissa's work so much that I once sent her a bunch of baking supplies from my work. (I worked with bloggers at my old company to help build up the brand's name). She was so thankful for the gift that she baked me the most delicious treat.
But back to the recipe at hand! I started making this in the morning and due to the two rises, didn't enjoy the bread until the afternoon. I'm glad I had to wait though as this dish does not last long and if I had finished baking this in the morning, I doubt I would have had any nutrition in my diet that day.
You start by making the sweet yeast dough and gently kneading it into a ball. Then you sit back and let the yeast do its' work.
Next you sprinkle the lemon scented sugar over the rolled dough and cut it into rectangles. This is where the fun comes in.
You stack the rectangle dough pieces on place them in a loaf pan. Don't worry if they don't fit tightly. Once the dough rises (for the second time), they will be snug.
Once the dough has risen for the second time, it will be ready for the oven. Once it is baked and smelling delicious, it is frosted with lemony cream cheese frosting. Eat up quickly! This bread won't last long.
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