Everyone's Favorite Coffee Cake
Submitted by Sunny
Lighter berry coffee cake made with egg whites, applesauce, and canola oil instead of whole eggs and butter. Fresh raspberries and blueberries with a crunchy crumb topping. Adaptable for dairy-free diets.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minThis coffee cake is lighter than most, using egg whites instead of whole eggs and applesauce in place of some of the oil. But don’t let “lighter” fool you. Fresh raspberries and blueberries tossed with cinnamon and sugar line the bottom of the pan, and the batter bakes up golden and tender on top with an optional crumb topping for crunch.
The fruit goes in first, which means it ends up partially under and partially peeking through the cake. As it bakes, the berries burst and create jammy pockets throughout the bottom half. Almond extract in the batter adds a fragrant, almost marzipan-like note that complements the berries beautifully.
The crumb topping is worth the extra few minutes. Grape Nuts cereal (or chopped walnuts) pinched together with a bit of butter, flour, sugar, and cinnamon creates a crunchy, streusel-like cap that contrasts with the soft cake underneath.
Kitchen Tips
- Don’t overmix the batter once the dry ingredients go in. A few lumps are fine. Overbeating makes coffee cake tough and dense.
- Fresh fruit bakes in 35 to 40 minutes; frozen fruit needs about 50. The extra moisture from frozen berries extends the bake time.
- Sift the flour, baking powder, and salt directly over the wet ingredients through a strainer. This aerates the flour and prevents clumps.
- Serve warm for the best texture. This cake dries out after a day, so eat it fresh.
Variations
- Use any combination of seasonal fruit: peaches with cranberries, mixed berries, or sliced plums.
- Swap margarine for the butter in the topping and skip the dairy entirely for a lactose-free version.
- Add the optional wheat germ for a nuttier, slightly more textured crumb.
Ingredients
Directions
Position a rack in the center of the oven and preheat it to 350℉ (180℃). Coat a 10-inch pie plate (or an 8- or 9- inch square pan) with cooking spray.
Combine the fruit, 5 tablespoons of the sugar, and the cinnamon in the oiled pie plate, and toss together lightly.
Set aside.
In a large bowl, whisk together the egg whites, the remaining ½ cup sugar, oil, applesauce, juice, and extract.
Place a strainer over the bowl and add the flour, baking powder, and salt.
Stir and sift the dry ingredients onto the applesauce mixture.
Add the wheat germ if using it.
Beat the dry ingredients into the wet just to blend; do not overbeat.
To make the optional topping, combine the dry ingredients in a small bowl.
Add the butter, and use your fingertips to pinch the ingredients together.
Add the oil and juice and toss with a fork until crumbly, adding a few more drops of juice if needed.
Pour the batter over the fruit in the pan; don’t worry if some fruit peeks through.
Sprinkle the crumb topping, if using, over the cake.
Bake for 35 to 40 minutes if using fresh fruit, or 50 minutes for frozen fruit, or until the top of the cake is golden brown and springy to the touch and a cake tester inserted in the center of the cake comes out clean.
Cool the cake slightly on a wire rack, then cut and serve warm.
Cake is best fresh from the oven, but it keeps a day or two, covered, at room temperature.
Warm before serving.
If you prefer a lighter texture, omit the applesauce and use ⅓ cup canola oil instead of ¼ cup.
Use whatever combination of berries and/or fruits are available (blueberries and fresh or frozen cranberries, or berries and peach slices, for example.)
If you use margarine instead of butter in the crumb topping, the cake contains no dairy products, so it is suitable for lactose- intolerant diets.
Comments
