Sometimes you just don’t want the usual.
Local fresh fruit? Not in season yet.
How about…? Takes too much time and effort.
This coffee cake may be just the thing. Yes, there are several steps, like a simple struessel to make but once it is in the oven you can choose to be done.
I used Seville orange marmalade and made it for a couple of women in their eighties who rarely have a second slice of anything, so it must have turned out pretty well.
I baked this in a round springform but using a rectangle and cutting it into squares would make a wonderful addition to the dessert portion of a special brunch buffet.
1/2 cup flour
1/3 cup white sugar
1/3 cup brown sugar
1 tsp. orange zest
3.5 Tbsp. butter
1 cup butter
1 1/2 cups sugar
1/4 cup orange marmalade
1 tsp. almond extract or 1/2 bottle almond essence
1 cup greek yoghurt
1 1/2 cups flour
1/2 cup ground almond
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup orange marmalade
Begin by letting go of all the nigglies running around your thoughts. Bring your focus back into the present moment and the reason and people you are making this offering for. Separate yourself from the past by washing hands, putting on an apron and taking a deep cleansing breath. Separate from the future by taking a second deep cleansing breath. Invite the compassionate spirits to join you and begin.
Preheat oven to 325 degrees. The last time I made this the oven was at 350 degrees but I think the lower temperature and a little longer bake time is a better idea.
It is best if the butter is at room temperature.
Using a fork or clean hands squish the ingredients together until well combined.
Put the bowl aside for later.
Grease and flour the pan. Put aside.
Add in the eggs, marmalade, almond extract and greek yoghurt and combine well.
Sprinkle the almond flour over the top and fold in. If ground almonds are not handy, try increasing the flour by half a cup instead.
If you have a sifter to aerate the flour, add the leavening agents to the flour, stir a little to combine and then sift over the batter in thirds, mixing after each addition.
Once the batter is complete, transfer half to the prepared form and gently spsread to teh edges.
Repeat with the remaining batter, dab with marmalade and top with the last 2/3’s of the topping.
Bake for an hour. Test for doneness with a toothpick or knitting needle.The middle may need a few extra minutes.
The cake will be dark and crunchy on the edges but not burnt.
Cool for 10 minutes before running a knife around the edge and releasing the baked cake from the springform. Cool completely before adding an optional drizzle to the top of the cake.
The drizzle was 1/2 cup icing sugar and 2 – 3 Tbsp. liquid. (I used whipping cream). Stir until combined and add liquid only until the glaze will drizzle, is not too thick or too thin but just right. One would think I had invited the three bears to coffee. The added heat of the cake if it has not been fully cooled will thin and absorb the drizzle, so be patient if using.
Serve fresh with a little whipped cream on the side. I flavoured the cream with some orange syrup from my orange zest jar and vanilla sugar will also work.
The texture is light and it will firm up, especially if kept in the fridge overnight. Best to find a home for your efforts the day this is baked.