Savory Coffee Cake // Sweet Laurel

Savory Coffee Cake

Here is an exclusive sneak peek from our 2nd cookbook, Sweet Laurel Savory! A common misconception is that cake has to be sweet. Though sweet cakes are one of the things we enjoy baking (and eating!) most, this savory coffee cake is the perfect example of how our skills transfer over. The cherry tomatoes are sweet and bright, and the herbaceous, garlicky flavors of the gremolata streusel add a bright punch to the whole thing. With a crumbly, moist texture similar to a soft biscuit, this cake is especially good served warm with poached eggs, so the yolks can soak into the delicious crumb. Enjoy this new recipe. It’s a small hint of all the savory goodness waiting for you in our new cookbook!


Yield: makes one 8 inch cake


Ingredients:

For the Roasted Tomatoes –

2 cups cherry tomatoes
1 tablespoon extra-virgin olive oil

For the Gremolata Streusel –

½ bunch flat-leaf parsley
2 garlic cloves
Zest of 2 lemons
Pinch of red pepper flakes
1 cup almond flour
¼ cup olive oil
½ teaspoon Himalayan pink salt
Coconut oil, for greasing
2 cups almond flour
1 teaspoon baking soda
½ teaspoon baking powder,
homemade (see page 28) or
store-bought
½ teaspoon Himalayan pink salt
½ cup almond milk, homemade (see
page 26)
or store-bought
2 large eggs
½ cup mayonnaise, homemade (see
page 29)
or store-bought


Directions:

  1. Preheat the oven to 425ºF.
  2. Make the roasted tomatoes. Place the tomatoes on a baking sheet, drizzle
    with the olive oil, and toss to coat. Roast for 15 minutes, or until softened and
    starting to brown.
  3. Meanwhile, make the streusel. In a food processor, combine the parsley,
    garlic, lemon zest, and red pepper flakes and process until finely chopped.
    Transfer half the mixture to a medium bowl and set aside. Add the almond
    flour, olive oil, and salt to the parsley mixture remaining in the food
    processor and pulse to combine.
  4. When the tomatoes are finished, remove them from the oven and reduce
    the oven temperature to 400ºF.
  5. Make the cake. Grease an 8-inch square baking dish with coconut oil.
  6. In a large bowl, combine the almond flour, baking soda, baking powder,
    and salt using a fork. Add the almond milk, eggs, and mayonnaise and stir to
    combine. Pour half the batter into the prepared pan, smoothing the top with
    a spatula. Spread the reserved parsley mixture evenly over the batter, coating
    the surface as best you can. Pour in the remaining batter, then scatter the
    streusel over the top and add the roasted tomatoes.
  7. Bake for about 20 minutes, until firm and golden. Serve warm. Store
    leftovers, wrapped in plastic wrap, on the counter for 3 to 4 days.

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