Can you imagine waking up to a big pan of this on your birthday morning? How glorious would that be? Give me a chai tea latte and you’ve got my perfect breakfast. Working as a flight attendant, coffee cakes are my achilles heal. I can bring them with me in my luggage and I can eat it on the go– no utensils needed. That makes it convenient and delectable.
Chinet sent me over some disposable bakeware to try out, and I thought this Meyer lemon coffee cake would be the perfect thing for the 8×8 inch pan. I hardly ever bake with disposables, so I was eager to see how it compares with regular heavy duty baking pans.
The pan itself is actually rather light. It’s made of a paper/cardboard feeling material and is textured. The inside is coated with a dark layer and the outside remains white. All of Chinet’s bakeware comes with a lid, making it easy to take with you to a party or just for transferring in general. The only issue was that the top didn’t actually “snap” into place. It loosely covers your baked good and moves around on its own. I just used some tape to keep it shut while transporting it.
It sure looks pretty, though. It’s nice to be able to take a coffee cake to someone and not worry about bringing the bakeware back. One and done.
I was very impressed with how evenly the cake baked in the pan. There was no sinking in the middle and it seemed as if the edges browned normally. There was no “weak spot” of the pan.
I was also curious as to how the bakeware would keep its shape, but sure enough, it proved me wrong. There was no sagging, bending, or melting (wouldn’t that be terrible?!). It was sturdy. I could hold it from one end and it wouldn’t fold.
Bottom line is that you should definitely bring a cake to someone… for breakfast! Let them celebrate in the morning instead of having to wait all day for celebrating in the evening.
I have to be honest about this lemon coffee cake. I didn’t try it because I don’t like lemon desserts. I actually packed it up and brought it with me to work so that my coworkers can enjoy their mornings. I even left it on the counter in the communal area for everyone to enjoy. From the feedback that I got, the cake seemed to be a hit with everyone. It wasn’t too strong in lemon flavor.
This streusel recipe made a lot and I only used 2/3 of it. I’m saving the rest to top off some muffins. Recipe is slightly adapted from Martha Stewart.
Ingredients
- Streusel:
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar
- pinch of salt
- ¾ cup (1 1/2 sticks) cold unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 3 tablespoons finely grated lemon zest (from 3-4 Meyer lemons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup plain greek yogurt (I used Chobani)
- 1 cup powdered sugar
- juice of half a lemon
Directions
- First make the streusel by cutting together the butter and the rest of the ingredients until crumbly. I used a food processor for ease.
- Preheat oven to 350 degrees F.
- Cream together the butter and sugar until fluffy. Mix in the lemon zest, eggs, vanilla, and yogurt.
- Gradually stir in the flour, baking powder, baking soda, and salt until combined.
- Pour the batter into an 8x8 pan and top with the streusel (I only used 2/3 of it).
- Bake for 50-60 minutes, or until toothpick comes out clean.
- Let cool completely before mixing the powdered sugar and lemon juice together and drizzling.
*This is a sponsored post by Chinet, but the opinions expressed are my own.*
