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Spiced Turkish Coffee Cake
Crispy on top and incredibly tender within, this spiced coffee cake brings the rich flavors of your morning brew straight to the breakfast table. The trick here is a simple blender batter made from whole-grain oats and Greek yogurt, which keeps the crumb moist without much fuss. A crunchy walnut, cinnamon, and cardamom topping adds a fragrant finish. It's a hearty treat that pairs beautifully with an afternoon cup of coffee.
Equipment
- Oven
- Food processor
- Cake Pan
Ingredients
- 3 cups gluten-free old-fashioned or quick oats, divided
- ½ cup chopped walnuts, pecans, or almonds
- 4 tablespoons extra-virgin olive oil, divided
- ¾ cup sugar, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ⅜ teaspoon kosher or sea salt, divided
- 2 teaspoons baking powder
- ¾ cup plain whole-milk Greek yogurt
- ½ cup very strong coffee, room temperature or cooled, or cold brew
- 1½ teaspoons vanilla extract
Instructions
- 1Preheat the oven to 350°F and coat a 9-inch square baking pan with cooking spray.
- 2Mix 1/2 cup of oats, the chopped nuts, 2 tablespoons of olive oil, 2 tablespoons of sugar, the cinnamon, cardamom, nutmeg, and 1/8 teaspoon of salt in a medium bowl to create the crumble topping. Set the mixture aside.
- 3Process the remaining 2 1/2 cups of oats in a blender or food processor until they form a fine flour. This ensures a tender crumb instead of a chewy oatmeal texture. Add the baking powder and the remaining 1/4 teaspoon of salt, pulsing once or twice to incorporate.
- 4Add the remaining 2 tablespoons of olive oil, the remaining 1/2 cup plus 2 tablespoons of sugar, the Greek yogurt, brewed coffee, eggs, and vanilla extract to the blender. Blend the mixture until completely smooth. The batter will be quite thin.
- 5Pour the batter evenly into the prepared baking pan and bake for 15 minutes.
- 6Carefully remove the hot pan from the oven and evenly sprinkle the prepared crumble topping over the surface. Adding the topping partway through prevents it from sinking into the thin batter.
- 7Return the pan to the oven and bake for another 12 to 15 minutes. The cake is done when the topping is crisp and the center springs back lightly when pressed. Let it cool slightly before slicing.
Nutrition
228kcal
Calories
7g
Protein
9g
Fat
3g
Fiber
104mg
Sodium
48mg
Cholesterol
Notes
- Substitution: If you don't have brewed coffee, mix 1 1/2 teaspoons of instant coffee with 1/2 cup of water.
- Tip: Save leftover morning coffee in a jar in the fridge specifically for baking projects like this.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.