Icebox Coffee Cake - Rachael Ray In Season

Icebox Coffee Cake

icebox coffee cake
  • Prep Time
  • 10Servings


  • 1 1/4 cups lemon curd
  • 1/2 cup plain yogurt
  • 28 graham crackers (from 15-oz. box)
  • 1/2 cup chopped toasted walnuts
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon freshly grated or ground nutmeg


In a large bowl, whisk the lemon curd and yogurt. Reserve 1/4 cup of the lemon curd mixture; cover and chill for serving.

On a platter, arrange 4 graham crackers side by side with the long sides touching. Evenly spread 1/4 cup of the lemon curd mixture on the graham crackers. Repeat layering with graham crackers and the lemon curd mixture 5 more times. Top with the remaining 4 crackers. Cover and refrigerate the coffee cake until the graham crackers soften, at least 8 hours or overnight.

In a small bowl, toss the walnuts, sugar and nutmeg. Spread the reserved lemon curd mixture on top of the cake; sprinkle with the spiced walnuts.