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.
Place the flour, baking powder and salt into a mixing bowl. Stir to combine.
Put the eggs and sugar into a second mixing bowl and beat with a whisk until creamy.
Add the olive oil and yogurt. Mix well.
Add the flour mixture and the vanilla. Stir well to incorporate.
Add the fruit. Stir to combine.
Pour the mixture into the greased baking pan.
Combine all of the topping ingredients until moist and crumbly.
Sprinkle them over the top of the batter in the baking pan.
Place the pan into the preheated oven and bake for about 45 minutes or until the cake bounces back when pressed in the center.
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.
