Delicious Olive Oil Coffee Cake Recipe
Are you tired of the same old coffee cake recipes that use boring ingredients like vegetable oil or unsalted butter? Look no further than this olive oil coffee cake recipe! Using extra virgin olive oil creates a moist, tender texture that butter simply can’t match. And with the addition of fresh lemon juice and zest, this cake is bursting with bright and tangy flavor. Trust me when I say that once you try this recipe, you will never go back to traditional coffee cakes made with plain old butter. So fire up your oven and get ready to indulge in a slice of pure bliss – it’s time to make some olive oil coffee cake!
Why You’ll Love This Recipe
Are you in search of a coffee cake recipe that’s easy to make with a moist, tender, and flavorful crumb? If yes, then this Olive Oil Coffee Cake Recipe is just what you need. This recipe calls for olive oil instead of the usual butter, giving it a unique taste and texture that is truly exceptional.
Using olive oil in baked goods has become increasingly popular over the years, and it’s no surprise why. The distinctive flavor infused by the oil and its moist and light texture make cakes made with olive oil irresistible. What makes this coffee cake recipe stand out is how well it pairs with coffee or tea.
This Olive Oil Coffee Cake Recipe calls for fresh lemon juice and zest, creating a tangy citrus flavor that perfectly complements the rich aroma of freshly brewed coffee. In addition to this, the recipe also incorporates cinnamon which adds a warm spiciness to it. These flavors work together perfectly to give your taste buds an unforgettable experience.
Moreover, this versatile recipe can serve as a base for many variations such as blueberry lemon coffee cake, almond flour apple cake, chocolate chip coffee cake, sour cream chocolate chip muffins, pistachio bundt cake, sponge cake or vanilla cake with olive oil. You can quickly turn this recipe into an excellent dessert option for any occasion.
Whether you’re looking for an easy-to-make breakfast option or want to impress your friends with a delectable treat at the office party, this recipe will not disappoint you. The Olive Oil Coffee Cake Recipe is perfect for any kind of celebration or even as comfort food during quarantine days.
In conclusion, if you want to try out something new and exciting in your next baking endeavor, give this Olive Oil Coffee Cake Recipe a chance. Its unique flavors and textures are sure to impress anyone who takes a bite. Give it a try today!
Ingredient List
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (zest of one lemon)
- 1/2 cup extra virgin olive oil (Meyer lemon olive oil for variation)
- 3/4 cup sour cream
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar
Substitutions and Variations:
- Can use vegetable oil instead of olive oil.
- What I love about the texture of cakes made with butter is that they are moist and tender. However, this recipe calls for olive oil, which makes the cake more dense and crumbly in texture.
- For a coffee cake with more crumb topping, use 1 1/2 cups flour, 1 1/2 cups brown sugar, and 2 tsp cinnamon for the topping.
- Sour cream can be substituted with equal parts greek yogurt to make the cake lighter.
- Chocolate chip/coffee cake variation – replace cinnamon with chocolate chips.
- Blueberry lemon coffee cake variation – replace cinnamon with blueberries.
The Recipe How-To
Now that you have all the ingredients ready, it is time to start baking this delicious Olive Oil Coffee Cake.
Step 1: Preheat Your Oven
The first thing you need to do is preheat your oven to 350°F (175°C). This will give your cake a perfect temperature to bake on.
Step 2: Mix Dry Ingredients
Next, take a large mixing bowl and mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt until fully combined.
Step 3: Mix Wet Ingredients
In another bowl, combine 1 cup of granulated sugar with 2 large eggs and mix everything together until it becomes light and fluffy. Then add 1/2 cup of olive oil, zest of one lemon, and 1 tablespoon of fresh lemon juice. Mix everything thoroughly.
Step 4: Combine Wet and Dry Ingredients
Now, it’s time to combine the dry ingredients with the wet ingredients. Slowly pour the wet mixture into the dry mixture while stirring constantly until it becomes smooth.
Step 5: Pour Mixture Into Pan
Take a baking dish lined with parchment paper or greased with unsalted butter and pour the batter into it.
Step 6: Add Topping
Mix 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, and a pinch of salt together in a small bowl. Next, add in 2 tablespoons of unsalted butter and use your fingers to create a crumbly mixture. Sprinkle this mixture on top of your batter evenly.
Step 7: Bake and Cool
Pop your baking dish into the preheated oven and bake for about 45-50 minutes or until an inserted toothpick comes out clean. Once done, take the dish out and let it cool down for about 10 minutes before serving.
Step 8: Serve
You can serve this mouth-watering Olive Oil Coffee Cake either warm or at room temperature according to your preference.
Enjoy your delicious Olive Oil Coffee Cake!
Substitutions and Variations
In case you don’t have some of the ingredients for this olive oil coffee cake recipe, or if you want to experiment with variations, here are some of my recommendations:
– Flour: You can substitute all-purpose flour with whole wheat flour for a healthier option or almond flour for a gluten-free version.
– Olive oil: Instead of using extra-virgin olive oil or virgin olive oil, you may use other oils such as vegetable oil, coconut oil or even melted unsalted butter for an equally tender crumb.
– Lemon zest and juice: If you don’t have lemons or want to change the flavor profile, try substituting with meyer lemon or orange zest and juice. Alternatively, you may add grated ginger or cinnamon powder for a warm and cozy taste.
– Sugar: Brown sugar will give the cake a deeper flavor while honey or maple syrup will add a natural sweetness. However, keep in mind that substituting sugar will alter the texture of the cake.
– Eggs: This recipe calls for two large eggs. Instead, you can use three small eggs, 1/2 cup of unsweetened applesauce or 1/2 cup of mashed bananas to make it vegan-friendly.
– Sour cream: You may substitute sour cream with Greek yogurt, buttermilk or heavy cream for slightly different textures and tanginess.
Some variations to try include blueberry lemon coffee cake, chocolate chip coffee cake, apple coffee cake, pistachio olive oil cake and more. The possibilities are endless with this easy-to-adjust recipe!
Serving and Pairing
Once your Olive Oil Coffee cake has been baked to perfection and has cooled down, it’s time to prepare slices for serving. This cake is perfect for a cozy breakfast or brunch, but it can also be served as a delightful dessert.
To make the cake more visually appealing, you can sprinkle some powdered sugar on top or place some slices of fresh lemon zest on the plate for an added pop of colour.
When it comes to pairing our Olive Oil Coffee Cake, there are many options depending on your taste preferences. You can serve it with a side of fresh berries or whipped cream for richness or try drizzling with some honey for a touch of sweetness.
If you’re a fan of coffee, then this Olive Oil Coffee Cake pairs just perfectly – it is literally an olive oil cake made with coffee after all! Plus, the slight bitterness from the coffee blends well with the sweetness of the crumb cake.
For those who like tea or other hot beverages, you can opt for a nice cup of herbal tea or a creamy hot chocolate to complement the Olive Oil Cake’s fresh lemon notes.
Overall, there are plenty of ways to serve and pair your Olive Oil Coffee Cake for any occasion – big or small!
Make-Ahead, Storing and Reheating
Olive Oil Coffee Cake is a great make-ahead dessert that will save you time and effort on the day you need it. This cake keeps fresh for up to three days at room temperature, so you can easily prepare it a day or two ahead.
To store the cake correctly, wrap it tightly with plastic wrap or foil and store it in an airtight container. Avoid stacking the cakes as this may cause the toppings to stick together.
When reheating the cake, preheat your oven to 350°F (176°C) and place the cake on a lined baking sheet. Heat for 10-15 minutes until warmed through and serve with your preferred beverage.
Another alternative is to freeze the cake. Cut it into individual portions and wrap each piece tightly with plastic wrap then aluminum foil to prevent freezer burn. When ready to serve, thaw overnight in the fridge, then follow the reheating method mentioned above.
Enjoy the ease of mind knowing that whether serving immediately or freezing for later, your Olive Oil Coffee Cake will hold its moisture and flavor perfectly!
Tips for Perfect Results
Once you have gathered all of your ingredients and equipment, it’s time to start baking your Olive Oil Coffee Cake. Here are some tips to ensure that your cake comes out perfectly every time:
– Use high-quality extra-virgin or virgin olive oil: Since the taste of olive oil will be prominent in this cake, it’s important to use a good quality oil for the best flavour.
– Combine dry ingredients separately: In order to ensure all the ingredients are evenly distributed throughout the cake, it is recommended that you mix flour, baking powder and cinnamon together before adding them into the batter.
– Room temperature eggs and butter: Make sure your butter is at room temperature before mixing it into the batter, as cold butter will not blend well with sugar. Room temperature eggs are also an integral part of ensuring that your cake will rise to its full potential.
– Mix wet and dry ingredients thoroughly: When combining the wet and dry ingredients together, make sure you mix them until just combined. Overmixing can lead to a tough cake.
– Test with a toothpick when done baking: Insert a toothpick into the centre of the cake for doneness. If it comes out clean, your cake is ready. If not, bake for an additional 5-10 minutes.
– Allow cake to cool completely: It’s important to let the cake cool down completely before removing it from the pan or slicing it up. This ensures that the crumb sets properly and doesn’t become too dense.
By following these tips, you’ll be certain to produce a delicious Olive Oil Coffee Cake that is moist, tender and full of flavour.
FAQ
Now, let’s move on to the FAQ section of this olive oil coffee cake recipe. I know some questions may still pop up in your mind, and I’m here to answer them for you. So, let me give you some tips and tricks on how to achieve the perfect result and make the most out of this recipe.
What does olive oil do to a cake?
Using olive oil in baking can enhance the texture and flavor of cakes and bread. Even though we’re not avid bakers, we do enjoy indulging in sweets like brownies, chocolate loaf bread, and cookies, which can all benefit from the addition of extra virgin olive oil.
Can you use olive oil instead of vegetable oil in coffee cake?
For dessert recipes that need vegetable oil, substituting it with olive oil is an excellent alternative. A one-to-one ratio is appropriate when making this shift. To illustrate, if vegetable oil is needed in an amount of 1 cup, then an equivalent amount of extra virgin olive oil would be sufficient.
What is the difference between olive oil cake and regular cake?
Cakes that are made using oil often have a superior texture compared to those made with butter. They tend to be fluffier with a consistent crumb and retain their moisture and tenderness for a longer duration.
Can you use regular olive oil in olive oil cake?
It’s absolutely possible to use olive oil in cake recipes. Although it’s commonly associated with savory dishes, olive oil can substitute for regular cooking oils. You can effortlessly replace vegetable or canola oil with an equivalent amount of extra virgin olive oil in your baking.
Bottom Line
In conclusion, olive oil coffee cake is a must-try recipe for any coffee or cake lover. This recipe offers a perfect blend of the rich flavor of olive oil and the mellow flavor of coffee, making for a delightful tasting experience.
The use of olive oil instead of butter in this recipe gives the cake an incredibly moist texture and tender crumb that is unparalleled by any other cake made with butter. Moreover, this recipe can be customized to suit your preference and dietary needs as it allows for various substitutions and variations.
So why not give this easy coffee cake recipe a try? Impress your friends and family with your baking skills, enjoy a slice with your morning coffee or serve it as dessert at your next dinner party. Whether you’re a seasoned baker or just starting, this recipe is sure to satisfy anyone’s sweet tooth. Trust me; you won’t regret it!
Olive Oil Coffee Cake Recipe
Ingredients
Streusel
- 2 cups flour
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 cup almonds, chopped (approx. 4 oz, marcona are best)
- 1/2 teaspoon cinnamon, ground
- 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
- 1 finely grated lemon, zest of
- 1/3 cup extra-virgin olive oil
- 1 tablespoon whole milk
- 1 1/2 teaspoons whole milk
- 1 1/2 teaspoons fresh lemon juice
Instructions
- 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 an 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.