Melon Lassi Coffee Cake

Last weekend was our church’s 3-day rummage sale.  My friend Jon, who has been dubbed everything from “Rummage Czar” to “Reverend Rummage” is in charge of the event that takes place both in the spring and fall each year.  It is a tremendous undertaking that starts with collecting everyone’s gently used items, storing them in his garage, sorting, pricing and hauling them back to the church a week before the sale.  On any given Sunday morning, Jon can be found in the church parking lot, engaging in a “trunk-to-trunk exchange”.

 Then the week of the sale, everyone else pitches in to put up tables, set out the goods and prepare for the masses.  This is one organized sale, with separate rooms devoted to linens, tools, household appliances, clothing, etc.  Oh and clothing!  We even have color-coded hangers according to size.  Is that spiffy or what?

The sale ends at 3 pm on a Saturday with an all-you-can-stuff-into-a-bag-for-$1 (You wouldn’t believe what people can stuff into a plastic bag!), and the building is miraculously returned to its normal state just in time for 10 am worship service the next morning.  Whew.  I get exhausted just thinking about it.  The only thing Jon asks is that everyone holds off 1 week after each sale to start bringing him new junk…er..I mean treasures!

My job for the sale is to run one of the checkout stations.  Oh the stories I could tell there!

But I won’t.

There is also a bake sale at the event, so I spend the previous day making baked goods and loading them up in the back of my car.  This year, I took Chocolate Cherry Zucchini Cake, (minus the Cherry Bourbon Butter Sauce!), some cinnamon rolls and a new invention that was then called Cantaloupe Lassi Coffee Cake.  I had several melons left from Dad’s garden that I wanted to use somehow; but I was a bit nervous about it, since I had never tried to bake with cantaloupe before.  Surprisingly, it turned out just fine, and was incredibly moist and delicious.  Instead of using sour cream, which is often present in coffee cakes, I wanted to include a melon lassi*, with tangy yogurt, sweet fragrant melon and cardamom.  I then topped it with the buttery crumble from my Strawberry Rhubarb Crumble Parfait, and oh my, was that good. My Southside Christian Church taste testers thought it was pretty good too, so the next day I made another batch with honeydew and it was equally flavorsome.

And so it became that Melon Lassi Coffee Cake emerged—out of rummage!

*For an authentic Indian lassi recipe, click here:  Sweet Lassi Recipe

5.0 from 3 reviews

Melon Lassi Coffee Cake

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Sweet fragrant honeydew melon, tangy yogurt and cardamom are combined in a lassi, making an incredibly moist coffee cake that is topped with a buttery crumble.

Author: Sherry K

Recipe type: Dessert/Brunch

Cuisine: American

Serves: 16

Ingredients

• Cake:
• ¾ cup plain greek yogurt (I used nonfat)
• 1½ cups cubed ripe melon (cantaloupe and honeydew both work great)
• 2½ cups all-purpose flour
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 3 large eggs, separated
• 1 cup butter, softened
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract
  
• Topping:
• ⅔ cup old-fashioned oats
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ⅓ cup packed light brown sugar
• ¼ cup butter, melted

Instructions

1. Preheat oven to 350˚F, and grease a 13 x 9-inch baking pan.
2. In a blender, combine yogurt and melon. Blend until smooth.
3. In a a medium bowl, whisk together 2½ cups flour, cardamom, baking powder and ¾ teaspoon salt.
4. In a small bowl, beat egg whites until stiff.
5. In a large bowl, cream together 1 cup butter and granulated sugar. Add eggs yolks and vanilla and mix well. Add flour mixture and yogurt/melon mixture alternately until combined, being careful not to overbeat. Fold in beaten egg whites with a rubber spatula. Spread in the prepared baking pan.
6. For the topping: Mix together oats, ½ cup flour, ¼ teaspoon salt and brown sugar. Add ¼ cup melted butter and stir with a fork until crumbly. Sprinkle evenly over cake batter in pan.
7. Bake at 350˚F for 40-50 minutes. Cool 10 minutes in pan and serve warm (much better warm!).

Notes

Recipe by Jazzy Gourmet Cooking Studio at http://jazzygourmetblog.com
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.

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