The markets here in Barcelona are brimming full of beautiful seasonal fruits from melon in every shape, size and color to stone fruits, cherries, peaches, plums, and of course nectarines.  The eye dances from stall to stall in happy jubilee. A feast of a magnificent harvest, a shoppers paradise, a baker’s playground. 

From childhood, I have always had a fondness for baked breakfast delicacies, from muffins to brioche, they tend to be less sweet than desserts you may find at your afternoon tea party or as a finale to some elegant three course meal. Living here in Europe has changed my taste buds. Confections here are far more conservative, using less sugar than their American counterparts, but even with that said, if health is on your mind, there is still room for improvement. I remember when I first moved to Brussels and I made lemon cupcakes with a buttercream frosting, my friends enjoyed them of course, but the feedback was that they were far too sweet saying they could do without the icing entirely.

That was almost four years ago now, and I have adopted a new way of baking. Many attest, baking is a science, and in some regard I agree. There is a particular formula that will produce a light, fluffy cake, golden brown and moist. Yes, there are certain aspects in baking that are tried and true, but there is room for creativity. I am from the school that believes baking as an art, and not just from the side of the visual presentation. Yes, there are chocolatiers and sugar sculptors that can create the most wonderful artworks that are breathtaking. The creativity I refer to is taking a traditional recipe high in saturated fats and leaden with white sugar and reworking it. 

I have tamed my ways, focusing on living a happy healthy, balanced life. I do not prefer to eliminate certain foods I take pleasure in, but rather use moderation and ingenuity as a means to continue to enjoy a healthy lifestyle that is plentiful and not limiting. When we limit ourselves, restricting our diets, there is a greater likelihood that the diet won’t last. Refusing yourself of certain pleasures will only create cravings and overindulgence when you give into those misgivings. Unless of course you have a will of steal and can create new habits without any weakness. I am not one of those individuals. I love baking too much. I could not create these refined pastries without indulging in one or two. In keeping with this idea of being happy, healthy and active, I look at desserts and pastries from an angle as being fuel. They serve a purpose, not entirely just an enjoyment. I analyze recipes from a nutritionist standpoint and look at the composition. Is it high in fiber? Does it offer a source of protein, and is is complimented by healthy fats? With that said,  I opt to take old traditional favorites and give them a remodel, a fresh new look and more importantly make up, trashing  the all-purpose flour for whole grain, high-fiber flours and using natural alternative sugar in lesser quantities to create similar end products.

With the aromas, of cinnamon and cardamon whirling around the kitchen I write this recipe with one caveat. This nectarine coffee cake is not your old traditional coffee cake that is a crumbly white cake with an ultra sweet streusel. This recipe leans toward being healthy. Of course, a spade is a spade, and there is sweetener used here, so it is still a confection, but I have made many changes that make it a viable source of fuel for the body. The texture is softer than you would expect from a coffee cake and that is because of the use of Greek yogurt, a wonderful alternative to butter. Start your morning with a cup of coffee and slice of this cake and feel satisfied. You are taking strides in the right direction. There is no need deprive yourself when creativity is on your side. 

Nectarine Streusel Coffee Cake

TOPPING

1/4 cup White Spelt Flour

3 Tbsp Old Fashion Oats

3 Tbsp Quinoa Flakes

2 Tbsp Coconut Cane Sugar

1 Tbsp Butter, melted

1/2 tsp Ground Cinnamon

1/2 tsp Ground Cardamon

CAKE
1 cup White Spelt Flour

3/4 cup Light Rye Four

1 tsp Gound Cinnamon

1 tsp Ground Cardamon

1/2 tsp Ground Nutmeg

1/2 tsp Sea Salt

1/4 tsp White Pepper

1 Tbsp Butter, melted

1 Large Egg

1/2 cup Plain Greek Yogurt

2 tsp Vanilla

1/4 cup Good Quality Honey

6 Tbsp Whole Milk

3 Nectarines, diced

DIRECTIONS

Preheat oven to 175˚C or 350˚F. Line the bottom of a 8″ spring form pan with parchment paper and butter the sides.

In a small bowl combine the white spelt flour, oats, quino flakes, coconut sugar, cinnamon and cardamon. Pour in the butter and with a fork combine until small pea-size balls form. Set aside.

In a large bowl combine the spelt flour, rye flour, cinnamon, cardamon, nutmeg, sea salt, and pepper. Add the butter, eggs, yogurt, vanilla, honey and milk. Stir until all the flour is incorporated. Fold in the nectarines. Using a spatula pour the batter into the prepared spring form pan, pushing the batter evenly to the edges. Sprinkle with the topping.

Bake for 40-45 minutes or until a toothpick is inserted into the center comes out clean. The nectarines will keep the cake very moist. Allow to cool for at least 10 minutes before serving. Bon Appetite!