Olive Oil Coffee Cake

Recipe courtesy Karen DeMasco, Locanda Verde
Show: Unique Eats Episode: Brunch
TOTAL TIME: 2 hr 30 min
Prep: 25 min
Inactive Prep: 1 hr
Cook: 1 hr 5 min
 
YIELD: 3 1/2 cups streusel or enough for 2 coffee cakes
LEVEL: Easy

ingredients

  • Streusel
  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 cup (4 ounces) marcona almonds, roughly chopped
  • 1/2 teaspoon ground cinnamon
  • Salt
  • 10 tablespoons unsalted butter, melted
    • Cake
    • 3 1/2 tablespoons unsalted butter, melted, plus more for the pan
    • 3/4 cup plus 2 tablespoons flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 2 large eggs
    • 1/2 cup granulated sugar
    • Finely grated zest of 1 lemon
    • 1/3 cup extra-virgin olive oil
    • 1 tablespoon plus 1 1/2 teaspoons whole milk
    • 1 1/2 teaspoons fresh lemon juice
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the streusel:
    Combine the flour, granulated sugar, brown sugar, almonds, cinnamon, and 1/2 teaspoon salt in the bowl of an electric mixture fitted with the paddle attachment. Mix just to combine. Add the butter and mix just until the streusel comes together. Spread onto a baking sheet and chill in the refrigerator until firm, about 1 hour.

    Crumble the streusel with your fingers and store in an airtight container in the refrigerator or freezer until ready to use.

    For the cake:

    Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Butter the pan and the paper. Spread about 1 3/4 cups streusel around the bottom of the pan.

    In a bowl, sift together the flour, baking powder, and salt; set aside.

    Fill a medium saucepan with 2-inches water and bring to a simmer. In the bowl of an electric mixer, combine the eggs, granulated sugar, and lemon zest. Set the bowl over the saucepan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes.

    Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed until the mixture thickens, is a pale yellow, and forms ribbons when the whisk is lifted, 5 to 6 minutes.

    Meanwhile, in another bowl, whisk together the oil, milk, and lemon juice. When the egg mixture has thickened, slowly drizzle in the oil mixture, with the machine running.

    Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the butter and mix just to combine.

    Pour the batter into the prepared pan over the streusel. Bake, rotating the pan once halfway through, until the top of the cake is golden, the center bounces back, and a cake tester inserted in the center comes out clean, about 50 to 60 minutes. Unmold the cake from the pan so that the streusel is on top and serve or cool completely on a wire rack. Once cool, wrap in plastic wrap.

    Notes

    Streusel keeps, well sealed in an airtight container, in the refrigerator for up to 3 days or in the freezer for up to 1 month.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on January 26, 2012

      Flag

      its amazing! i was a little paranoid about the eggs in the double boiler but it worked out. its so amazingly fluffy and light, almost tastes like shortbread cake! im gonna make this all the time for my friends and family now. everyone loves it.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Simply Laura

    Get Cooking Channel on your TV.