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.
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
Preheat oven to 350˚F, and grease a 13 x 9-inch baking pan.
In a blender, combine yogurt and melon. Blend until smooth.
In a a medium bowl, whisk together 2½ cups flour, cardamom, baking powder and ¾ teaspoon salt.
In a small bowl, beat egg whites until stiff.
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.
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.
Bake at 350˚F for 40-50 minutes. Cool 10 minutes in pan and serve warm (much better warm!).