Lemon-Rosemary Coffee Cake

LEMON-ROSEMARY COFFEE CAKE

To make a quick sauce for this delicious cake, sweeten some fresh blueberries or blackberries with confectioner's sugar and smash the mixture together into a coarse purée.

Makes one 8-inch cake

2¾	cups all-purpose flour
2	teaspoons baking powder
¾	teaspoon kosher salt
1	cup granulated sugar
1	cup plain whole-milk yogurt
3	large eggs, lightly beaten
3	tablespoons lemon zest (3 to 4 lemons), finely grated
1	tablespoon fresh rosemary, finely chopped, plus more for garnish
½	teaspoon pure vanilla extract
½	cup good olive oil (not extra-virgin)
¼	cup firmly-packed light brown sugar
¼	cup (½ stick) unsalted butter, chilled and cut into ½-inch cubes, plus more for the pan
2	cups confectioner's sugar, beaten with ¼ cup water, for glaze

1. Preheat the oven to 350ºF. Butter an 8-inch tube pan and set aside. Sift 2 cups of the flour together with the baking powder and ½ teaspoon of the salt. Set aside.

2. In a separate mixing bowl, whisk together the granulated sugar, yogurt, and eggs until well combined. Stir in the lemon zest, rosemary, and vanilla extract. Add in the reserved dry ingredients and stir until just combined. Then, gradually incorporate the olive oil, mixing until well combined. Pour the cake batter into the prepared tube pan and set aside.

3. In a small mixing bowl, combine the remaining ¾ cup flour and ¼ teaspoon salt with the brown sugar and butter. Cut in the butter, until the mixture resembles coarse meal. Sprinkle the streusel mixture evenly over the top of the cake batter.
   
   
4. Bake the cake in the preheated oven until a cake tester inserted into the center of the cake comes out clean, 50 to 55 minutes. Remove the cake from the oven and cool. Then, remove the cake from the pan and transfer to a serving dish. Drizzle the cake with the confectioner's sugar glaze, and garnish with sprigs of fresh rosemary.