This is a thumbnail

This coffee cake is so simple to make and is moist, crunchy and delicious.  I used olive oil and yogurt in this recipe instead of butter and milk.  You can use any fruit that is in season.  In this instance, I used fresh pears and blueberries.  Note that you don’t even need a mixer – you can mix it all by hand. 

Ingredients
2 cups plain flour (You can substitute 1/4 cup plain flour for 1/4 cup whole wheat flour, if desired.)
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup extra virgin olive oil + extra for the baking pan (I use the “everyday” olive oil from California Olive Ranch)
1 cup Greek-style yogurt (I use 2% from Fage)
1 teaspoon vanilla extract
1 1/2 cups fruit, peeled and coarsely-chopped (or whole, if using berries)

Topping:
1/4 cup extra virgin olive oil (I use the “everyday” olive oil from California Olive Ranch).
1/2 cup brown sugar, packed
1/3 cup plain flour
1/3 cup oats
1/3 cup chopped pecans
1 pinch salt
1 teaspoon cinnamon

You will also need:
3 mixing bowls
Whisk
Large spoon
Medium baking dish

Instructions
Preheat the oven to 350 degrees F/175 degrees Celcius.   Grease the baking pan with olive oil and set aside. 

P1120102

Place the flour, baking powder and salt into a mixing bowl.  Stir to combine.

P1120089

Put the eggs and sugar into a second mixing bowl and beat with a whisk until creamy. 

P1120090

Add the olive oil and yogurt.  Mix well.  

P1120091

Add the flour mixture and the vanilla.  Stir well to incorporate. 

P1120094

Add the fruit.  Stir to combine. 

P1120098

Pour the mixture into the greased baking pan. 

P1120103

Combine all of the topping ingredients until moist and crumbly. 

P1120104

Sprinkle them over the top of the batter in the baking pan. 

P1120106

Place the pan into the preheated oven and bake for about 45 minutes or until the cake bounces back when pressed in the center.   

P1120107

Remove the cake from the oven and let it cool for 15 minutes before slicing.  Serve with vanilla-laced whipped cream, if desired. 

Serves 8. 

Note: Top photo courtesy of Sean McArdle.

Comments are closed.