Tuscan Style Coffeecake
Indulge in the rustic charm of a "Tuscan Style Coffeecake," a delightful fusion of light, citrusy flavors and crumbly, buttery textures. This Mediterranean-inspired treat is crafted with a luscious blend of extra virgin olive oil, tangy Greek yogurt, and the zesty brightness of fresh orange and lemon. Topped with a cinnamon-scented streusel and a dusting of powdered sugar, this coffeecake strikes the perfect balance between sweetness and sophistication. Ideal for breakfast, brunch, or a cozy afternoon with coffee or tea, this cake is a must-try for anyone craving homestyle comfort with an Italian twist. Simple to prepare and utterly irresistible, it will transport your taste buds straight to the sunny Tuscan countryside!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup unsalted butter
- 0.5 cup extra virgin olive oil
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 whole zest of orange
- 1 whole zest of lemon
- 3 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 cup optional powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan with olive oil or butter. Lightly flour the pan as well to prevent sticking.
To make the streusel topping, combine 0.5 cups of the flour, 0.5 cups of the brown sugar, 0.25 cups of cold unsalted butter, and 1 teaspoon of ground cinnamon. Use a pastry cutter or fork to combine until crumbly. Set aside.
In a medium bowl, whisk together the remaining 2 cups of flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the granulated sugar, olive oil, and citrus zest (orange and lemon) until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in the yogurt and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Sprinkle the streusel topping evenly over the batter.
Bake the coffeecake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully remove the springform ring and transfer the cake to a wire rack to cool completely.
Dust the top with powdered sugar before serving, if desired. Slice and enjoy with a cup of your favorite coffee or tea.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 43.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
