Coffee Cake 

A simple soaked recipe, so be sure to start it the night before.

Notes:
I put cold cranberry sauce on the top of the batter and the batter burst through the middle and the moisture from the cranberries made the cake quite wet. I think it is better to keep jam like fruits on the bottom so that the cake has nothing to hinder its rise. It was very good but took a long time to bake.
For 1 pie dish, or 9x9 cake pan, or 10 inch round cake pan, sized coffee-cake.

The night before (or 8-10 hours or so before you want it) mix up and soak on the counter:
7 1/2 oz soft white wheat flour
1/2 stick (1/4 c) melted unsalted butter
6 oz milk
2 oz whole milk yogurt

Take out a very small scoop of batter after it has soaked on the counter, before adding anything in the morning. Mix this with 1-2 c raw nuts, just until barely covered and 2 T washed raw sugar and a sprinkle of salt. Set aside to sprinkle across the top of the batter before you put it in the oven.

Mix together and stir-into the overnight batter:
1 egg
1/2 c (4 oz) sugar

Mix together and gently but thoroughly stir-in:
1 t baking powder
1/2 t baking soda
1/2 t salt

~In baking pan put warm or room temperature compote type fruit:
*homemade cranberry sauce
*cherry pie filling
*sauteed apples
*blueberry compote
Pour the batter over the top, stirring just a small bit into the fruit so it becomes part of the cake.

~Spread batter in baking pan. Sprinkle with, hopefully not too cold, single layer of blueberries or cranberries.

Spread the batter coated nuts over the top.

Bake at convection bake 375* about 35-45 minutes.

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