This cake is best when served warm making it ideal for a mid-afternoon solar baked snack. But don’t worry if you don’t finish it off all in one go, any leftovers can be stored in an airtight container and will still be good for a couple of days.

Solar Baked Coffee Cake

(adapted for the Sun Oven from Weight Watchers)



2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon five-spice powder

3/4 cup sugar

1 large egg, at room temperature

2 tablespoons vegetable oil

1/2 cups sour cream

1/3 cup low-fat buttermilk

1 1/2 cups frozen blueberries


1/3 cup all-purpose flour

1/4 cup dark brown sugar, packed

1 teaspoon grated orange zest

2 tablespoons butter, softened


Set Sun Oven out to preheat. Coat a 7 x 11-inch metal baking dish with cooking spray, set aside.

For the cake: In a large bowl, whisk together the flour, baking powder, and five-spice powder. In a small bowl, whisk together the sugar, egg, and oil until pale. Whisk in the sour cream and buttermilk until blended. Add the egg mixture to the flour mixture and stir until just blended. Pour the batter into the prepared baking dish. Scatter the blueberries evenly on top.

For the topping: Using your fingertips, mix together the flour, butter, brown sugar, and orange zest in a small bowl until the mixture resembles coarse crumbs. Sprinkle the topping over the blueberries.

Bake until a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool in the baking dish on a wire rack. Serve warm.

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