Yay for berry season! I’ve bragged before about how privileged I am for living in the part of the world where we can enjoy fresh, local berries for months out of the summer. This morning, some of those berries are being turned into this luscious breakfast, snack or dessert option.
one. Preheat the oven to 350oF. Grease a 9×11 inch glass baking dish.
two. Start by making the streusel topping. In a small bowl, mix together with a fork:
2/3 cup oats
2/3 cup chopped walnuts or almonds
2/3 cup packed brown sugar
1/4 cup flour
2 tsp cinnamon
three. In another small bowl, mix together:
3 Tbs liquid egg whites
1 Tbs vegetable oil
1/2 tsp vanilla
four. Stir the egg white mixture into the oats mixture. It should be a little dry but beginning to clump together. Set the streusel aside.
five. Whisk together in a large bowl:
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
six. In another bowl, whisk together:
1 1/4 cup plain Greek yogurt(1)
1 tsp vanilla
seven. In a large mixing bowl, beat together until lightened in color:
4 tbs butter
1 cup sugar
eight. Beat into the sugar mixture, one at a time,
nine. Add the flour mixture in 3 parts, alternating with the yogurt mixture in 2 parts, beating on low speed just until combined, scraping the bowl as needed.
ten. Spread the batter into the prepared pan. Sprinkle with:
3 cups fresh raspberries (frozen will be runnier and take longer to bake)
eleven. Sprinkle with the prepared streusel topping. Bake until a wooden skewer comes out dry when put in the middle of the pan, at least 1 hour.
twelve. Let sit and cool at least 10 minutes before cutting and serving.
Yields 12-16 servings
(1) I usually only have 0% fat Greek yogurt in my kitchen, and that is what I used for this recipe. If you want your coffeecake to have a richer, moister texture, higher fat yogurt would be a better choice. This cake is moist enough to my tastes when served warm, but it will dry out more quickly than a higher fat version.