Recently, we've been hooked on the Cooking Channel and just had to make our own version of this recipe by Karen DeMasco. If you want a little indulgence with your morning coffee, then we have the recipe for you!
Oil Olive Coffee Cake
A delicious treat for your morning coffee, or really anytime.
2 cups flour
1/2 cup sugar
1/3 cup packed brown sugar
1 cup chopped almonds
1/2 teaspoon ground cinnamon
Pinch of salt
10 tablespoons unsalted butter, melted
3 1/2 tablespoons melted unsalted butter, plus more for the pan
3/4 cup plus 2 tablespoons flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sugar
Lemon Zest - finely zested
1/3 cup La Panza's Estate Blend extra-virgin olive oil
1 tablespoon plus 1 1/2 teaspoons whole milk
1 1/2 teaspoons fresh lemon juice
For the streusel, combine the flour, granulated sugar, brown sugar, almonds, cinnamon, and 1/2 teaspoon salt into a bowl and mix 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.
For the cake, preheat the oven to 350 degrees fahrenheit
Line the bottom of your chosen pan with parchment paper. Then proceed to butter the paper and pan. 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 (or whisk by hand) 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 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. We also added extra streusel into middle of batter, just because.
Then 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
Once cooled, enjoy!