Spring is coming! This week marks the first of the warm weather in Utah. I’ve traded my skate skis for trail shoes. Yard work is beckoning (ugh). I love watching the mountains slowly wake up in the spring and go from brown to lush green over the next couple of months. The mornings are still chilly but the afternoon warmth and sun is so nice.
This coffee cake is a little like easing into the new season. The buttery oats are paired with refreshing berries, and covered in a streusel topping that will definitely cheer up the day. I combined a few of my favorite tricks to cut down on the butter (adding applesauce and yogurt) without making the cake dry. You’ll also notice it’s not overly sweet, which is my preference in baked goods that can go from breakfast treat to afternoon snack to late night craving-cure. There’s a piece waiting with my name on it after some yard work…
1/2 cup rolled oats
3/4 cup whole wheat pastry flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1/4 cup unsalted butter, melted
1/4 cup brown sugar
3/4 cup plain greek yogurt
1/4 cup applesauce
1 large egg
1/2 cup mixed berries (frozen is fine)
Oatmeal Streusel Topping
1/2 cup whole wheat pastry flour
1/4 cup rolled oats
1/4 brown sugar
pinch of sea salt
2 tablespoons unsalted butter, melted
Preheat oven to 350 deg F. Butter an 8-inch round pan.
Prepare topping by combining dry streusel ingredients in a small bowl. Pour in melted butter and stir to combine. Using your hands, form the streusel into several rough discs or logs, squeezing tightly together. Place back in bowl and set in the freezer while you make the coffee cake. Note- this step is what makes the big crumbs of streusel vs a more loose, powdery topping.
In a large bowl, combine melted (and slightly cooled) butter and sugar. Add the yogurt, applesauce, and egg. Mix well. Add in the dry ingredients (flour, oats, baking soda, baking powder and salt) and stir gently until just combined. Do not overmix.
Pour into buttered pan. Scatter berries on top and gently press into the batter. Top with the prepared streusel topping, breaking up the logs or discs into pieces of varying sizes, and covering the cake entirely. Bake for 35 to 45 minutes, until topping is golden brown and center of coffee cake is done. A toothpick should come out clean and the center should spring back when pressed lightly. I usually tent with foil for the last 10 minutes if the topping is browning too quickly.
Let cool in pan for a several minutes before removing the entire coffee cake to wire rack to cool completely. Note- you can flip onto wire rack and then carefully turn over, but risk loosing some of that glorious topping. I like to run a butter knife around the sides and then carefully wiggle a spatula under the entire cake to lift out.
Coffee cake is best on the day it is made, but will keep at room temperature for several days if well covered. I also like to tuck a few slices in the freezer.