Blue Ribbon Group Savory Tomato Basil Coffee Cake
Gluten-Free & Super Good
Savory Tomato Basil Coffee Cake: You are going to love this inspired recipe. It re-invents coffee cake.
Fresh herbs, tomatoes and a gluten-free batter combine to make a buzz-worthy brunch feature that will wow your friends and family. The taste is complex, flavorful, and goes great with cup of coffee.
You even bake it in the same 9×9-inch pan in which many coffee cakes are baked. Sign me up for this savory dish. Stat!
I first found this recipe at Sweet Laurel. It sounded genius, so I made it, and confirmed, yes, it truly is genius. Its taste blew my mind. I just varied a few parts and the process. For instance, I feature basil instead of parsley in the gremolata, used for the basil sauce and crumble/streusel. I also used Greek yogurt instead of mayonnaise, and added parmesan to the batter and topping. I didn’t roast my tomatoes in the oven, but instead, made them on the stove. Either way works.
The cake’s only sweetness comes from cherry tomatoes. I sauteed them. As a result, they start to caramelize, which brings out their natural sugars, and a more intense flavor.
Fresh Basil Sauce & Crumble
With fresh basil, garlic, lemon zest, and lemon juice, you make a gremolata. Gremolata, a condiment of sorts, that’s more commonly made with parsley, versus basil. Adding extra virgin olive oil to the gremolata, turns it into a basil sauce. You drizzle that between two layers of the batter.
The magic comes, when you take half of that basil sauce, and add almond flour, turning it into a crumb topping.
You top the cake with this crumble, along with the sauteed tomatoes, and parmesan.
The gremolata is a surprise and complex part of this dish, especially as a sauce and when it morphs into a streusel. If you want to try a full gremolata recipe, use ours here. You can change it to any fresh herb, if desired.
The batter itself for this creative coffee cake, has almond flour, making it gluten free. Almond milk, Greek yogurt, eggs, and parmesan give the cake added moisture and a tender, but hearty texture. Baking soda and baking powder give the cake its lift.
On a follow-up trail, I made a shortened version of this recipe:
- Use an 8×8-inch pan
- Use 1/2 the tomatoes
- Use half the gremolata and just make the crumble.
- All else can stay the same.
I was quite pleased how this savory tomato basil coffee cake turned out, both ways that I made it. Give it a try. We highly recommend it!
-Cyndi
Savory Tomato Basil Coffee Cake
Tomatoes, Basil Sauce & Streusel:
2 cups (1 pint) cherry tomatoes
1 tablespoon + 1/4 cup extra virgin olive oil, divided
2 cups basil leaves, lightly packed (1 bunch)
2 cloves garlic
1 tablespoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon dried red pepper flakes, or to taste
Salt & Pepper, to taste
1 cup almond flour
Coffee Cake Batter
1 teaspoon + 1/4 cup olive oil, divided
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Salt & Pepper, to taste
1/2 cup almond milk
2 large eggs
1/2 cup Greek yogurt
1/2 cup grated parmesan, divided
Tomatoes, Basil Sauce & Streusel: In skillet over medium high heat, combine cherry tomatoes with 1 tablespoon olive oil. Stir to coat, then cook until they start to brown, about 15 minutes. Set aside to cool. Meanwhile, in food processor, place 1/4 cup olive oil, basil leaves, garlic, lemon zest, lemon juice, red pepper flakes, and salt/and pepper. Pulse until all chopped (but not pureed). Divide in half. Leave 1/2 as is, for the basil sauce; set aside. In small bowl, combine other half, with almond flour, for the streusel. Use a spatula at first, then fluff with fork. Set aside.
Batter: With a teaspoon of olive oil, grease and 9-inch square baking dish (bottom and sides), plus a parchment sling, if desired; set aside. Preheat oven to 400ºF. In medium/large bowl, combine almond flour, baking soda, baking powder, and salt/pepper. Stir until well-blended. Add remaining 1/4 cup olive oil, almond milk, eggs, Greek yoghurt, and 1/4 cup grated parmesan. Mix until combined. Pour half the batter into the prepared pan, smoothing the top evenly with a spatula. Drizzle basil sauce (portion without almond flour) across the batter. Top with remaining batter, distributing evenly. Drop roasted tomatoes across the top, distributing evenly and to edges. Crumble the basil streusel (portion with almond flour) evenly, over top, and to the edges. Finish with remaining 1/4 cup parmesan.
Bake 20 minutes at 400ºF, until firm and golden. Serve warm or at room temperature. Makes 12 servings, more if you cut smaller pieces.
