{"id":3783,"date":"2026-04-12T10:10:15","date_gmt":"2026-04-12T10:10:15","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3783"},"modified":"2026-04-12T10:10:15","modified_gmt":"2026-04-12T10:10:15","slug":"morning-coffee-cake-with-chopped-apple-pear-and-sliced-banana","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/morning-coffee-cake-with-chopped-apple-pear-and-sliced-banana\/","title":{"rendered":"Morning Coffee Cake with Chopped Apple, Pear and Sliced Banana"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This cake is exactly what the name suggests: morning coffee cake. It\u2019s just perfect, soft, light, moistened by the fruit allowing it to be enjoyed fully for a bit longer than just when freshly baked. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">A generous addition of freshly grated orange zest pairs so well with a strong black <em>moka<\/em> coffee on a sunny morning.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The recipe comes from Marcella Hazan\u2019s \u201eMarcella Cucina\u201d cook book which I\u2019ve adapted ever so slightly to my preferences (less sugar and flour).<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">You will need:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">3 medium eggs<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">250 g of sugar (use less, about 200g if you do not have a particularly sweet tooth)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">300 g of plain flour, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 flat teaspoons of baking powder, sifted <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated peel of two oranges (non waxed)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a large pear<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">one crisp juicy apple<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 banana <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of freshly squeezed lemon juice<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some butter for greasing the tin<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Grease a round baking tin, 24 cm in diameter, with butter and lay with a sheet of baking parchment.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 190 C- static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk in the bowl of a standing mixer the eggs with the sugar until the mixture turns foamy, pale in colour and<span class=\"Apple-converted-space\">\u00a0 <\/span>triples in volume.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the salt, olive oil and grated orange peel and whisk again.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel and core the apple and pear. Remove the cores and cut the fruit into smaller pieces. Peel and thinly slice the banana. Put the fruit into a small bowl, pour in the lemon juice and toss gently.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Combine the flour and baking powder and mix them gently into the beaten egg mixture making sure there are no lumps. Add the fruit to the bowl with the cake batter and stir well to distribute the the fruit evenly.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the cake batter into the prepared tin, even out the surface and bake in the preheated oven for 50-55 minutes, until the top of the cake turns lightly golden.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the cake is baked take it out of the oven and allow to cool down before turning it out onto a serving plate.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Decorate with icing sugar and enjoy!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This cake is exactly what the name suggests: morning coffee cake. It\u2019s just perfect, soft, light, moistened by the fruit allowing it to be enjoyed fully for a bit longer than just when freshly baked. A generous addition of freshly grated orange zest pairs so well with a strong black moka coffee on a sunny &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/morning-coffee-cake-with-chopped-apple-pear-and-sliced-banana\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Morning Coffee Cake with Chopped Apple, Pear and Sliced Banana&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3786,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[388,664,665,666,667,668],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3783"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3783"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3783\/revisions"}],"predecessor-version":[{"id":3788,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3783\/revisions\/3788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3786"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}