Roasted Fruit Cinnamon Coffee Cake Recipe

Roasted Fruit Cinnamon Coffee Cake RecipeRecipe courtesy of Mary Berg Level: Easy Yield: 10 to 12 servings Total: 55 min | Active: 20 min Nutritional Analysis Per Serving (1 of 12 servings) Calories: 454 | Total Fat: 22 g | Saturated Fat: 10 g Carbohydrates: 60 g | Dietary Fiber: 3 g | Sugar: 35 g Protein: 6 g | Cholesterol: 67 mg | Sodium: 357 mgIngredientsFruit:

• Cooking spray
• 2 cinnamon sticks
• 8 ripe peaches, nectarines and/or plums, halved and pitted
• 2 tablespoons unsalted butter, melted (28 grams)
• 2 tablespoons maple syrup (30 milliliters)
• 1 orange, zested and juiced
• 1 teaspoon vanilla extract

Streusel:

• 1/2 cup brown sugar (100 grams)
• 6 tablespoons all-purpose flour (50 grams)
• 1 tablespoon cinnamon
• 1 tablespoon cocoa powder
• 1/2 teaspoon kosher salt
• 3/4 cup chopped pecans, optional (95 grams)
• 1/4 cup unsalted butter, melted (56 grams)

Cake:

• 1/2 cup unsalted butter, room temperature (112 grams)
• 1/2 cup granulated sugar (100 grams)
• 1/2 cup brown sugar (100 grams)
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup full fat plain or vanilla yogurt (250 milliliters)
• 2 cups all-purpose flour (270 grams)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Instructions

1. For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
2. Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
3. For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
4. For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
5. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
6. Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
7. Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature.
8. To serve, cut the cake into squares and serve topped with the roasted fruit.

Categories: