Moms are so accustomed to sharing everything — their food, favorite sweater, the family car, and most of all, their time.
So, this Mother’s Day, gift her something that she can call her very own, something she can indulge in selfishly, thoroughly, and completely.
I’m talking “Creamy Jammy Coffee Cakes.”
Bigger than a standard muffin but clearly smaller than a full-on cake that requires slicing, these individual coffee cakes are the perfect size to feel pampered with.
The recipe is from “100 Morning Treats” (Chronicle Books), of which I received a review copy. It’s by Sarah Kieffer, the Minneapolis creator of the award-winning The Vanilla Bean Blog, and the baker who popularized the famed pan-banging, cookie-baking technique.
This fun book is filled with all manner of homey treats to enjoy for breakfast, brunch, and beyond. You’ll fall for everything from “White Chocolate and Fig Pound Cake,” “Giant Carrot Cake Cinnamon Roll,” and “Brioche Bagels” to “Sheet Pan Danish” and “Cheesy Croissant Casserole.”
Zest, juice and slices of Meyer lemon flavor this irresistible Meyer lemon coffee cake.
April showers bring May flowers. But last winter’s deluge of rain nearly drowned my poor little Meyer lemon tree.
Usually flush with deep green leaves and bountiful with sunny yellow lemons, it looks more like Charlie Brown’s Christmas tree right now. In fact, I managed to pick all of about four decent-sized ripe lemons this year — not nearly enough to make this spectacular “Meyer Lemon Coffee Cake” by Martha Stewart.
But lo and behold, my friend Kiki to the rescue. With her tree overflowing with lemons, she gifted me a big bag of them — plenty to make this cake that requires a load of Meyers.
Thin slices of lemon are layered and baked right into the cake, which has a batter laden with lemon zest, too. Then, a mountain of crunchy streusel goes on top — an amount nearly as deep as the cake, itself. Finally, a Meyer lemon citrus glaze is drizzled over the top.