1/2 cup (8 tablespoons) unsalted butter, melted and cooled slightly
1/2 cup coconut sugar
2 tablespoons sumac
2 teaspoons cinnamon
1 tablespoon orange zest (from ½ of 1 large navel orange)
For the cake:
1/2 cup whole wheat flour
1 cup spelt flour
1 tablespoon sumac
1/2 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
2/3 cup honey
1/4 cup nonfat milk
1 tablespoon orange zest (from 1/2 of 1 large navel orange)
1/4 cup fresh squeezed orange juice (from 1 large navel orange)
1/4 cup unsweetened applesauce
2 large eggs, room temperature
For the candied orange zest:
1 large navel orange
1/4 cup honey
1/2 cup water
For the whipped yogurt:
1 cup 0% Greek yogurt
1/2 teaspoon vanilla extract
1 teaspoon sumac
1 tablespoon thinly sliced (chiffonade) fresh mint leaves
Directions
Step 1
Preheat the oven to 350°F. Lightly butter or spray an 8 inch by 8 inch baking dish.
Step 2
In a large mixing bowl stir together all of the ingredients for the crumble until it resembles wet sand. Set aside.
Step 3
In a medium bowl stir together the flours, sumac, cinnamon, baking powder and salt until evenly combined. In a separate large bowl whisk together the honey, milk, zest, juice, applesauce and eggs until the eggs are completely mixed in with everything else. Add the dry ingredients into the wet and stir until all of the dry ingredients are just combined.
Step 4
Pour half of the batter into the greased baking dish then spread half of the crumble on top. Cover with the remaining batter then crumble.
Step 5
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for at least 5 minutes before serving.
Step 6
To make the candied orange zest: use a vegetable peeler to peel the zest off of the orange, trying your best to leave as much of the pith (white part) on the orange as possible. Use a sharp knife to cut the zest into thin strips (julienne). Place the zest into a small sauce pot along with the honey and water and cook over medium high heat until the whole mixture has cooked down and the zest is coated in the sugar syrup.
Step 7
Transfer to a piece of parchment paper or plate and spread out in a thin layer to allow it to cool and harden a bit.
Step 8
To make the yogurt: In a medium mixing bowl whisk the yogurt, vanilla and sumac until the yogurt has increased in volume and is at a stiff whipped cream consistency. Fold in the mint chiffonade.
Step 9
To serve, place a square of coffee cake on a plate along with a dollop of the whipped yogurt. Top with a sprinkle of orange zest and enjoy with a cup of coffee or tea.
