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Coffee Cake - Soaked method Topped with the soaked crisp topping you have to mix up two doughs the night before, but it is well worth it! ~Use about 12 oz fresh (not frozen, unless they are slightly dehydrated first) blueberries.
~Use about 8 oz fresh or frozen cranberries, chopped very coarsely with my 'french fry' blade. ~Put 2/3 the batter in the 8x8 pan, then sprinkle 1/3 the berries across that. Put the rest of the batter in and spread the rest of the berries on top. It is a challenge to get the berries not to sink to the bottom of the cake. ~THEN top with a soaked crisp topping. The night before in a pan: (Double recipe for two cakes is in the brackets) 2 oz melted coconut oil {4 oz} Whisk in until smooth: 1 oz milk {2 oz} 1/4 oz yogurt {1/2 oz} Stir in: 1/2 oz whole wheat pastry flour {1 oz} 1.75 oz rolled oats {3.5 oz} Let sit on the counter 8 hours or so. When you're ready to mix in the rest you will need to warm it up just a bit to resoften the coconut oil. Mix in: 5 oz (1 c) pecans or walnuts {10 oz} 1 1/2 oz washed raw sugar {3 oz} 1/8 t salt {1/4 t} OR top with lemon glaze *Lemon glaze: equal weight fresh lemon juice and white sugar. Boil and stir then boil gently until thickened a bit. The night before (or 8-10 hours or so before you want it) mix up and soak on the counter:
6 oz milk 3 oz whole milk yogurt 9 oz whole wheat pastry flour -add more milk if it is way too thick. In the morning whip together and stir-in: *3 oz melted unsalted butter OR *3 oz melted coconut oil 1 egg 1/2 c (4 oz) sugar **Butter makes a slightly denser more moist cake whereas coconut oil makes it lighter and fluffier but more crumbly. Mix together and gently but thoroughly stir-in: 1 t baking powder 1/2 t baking soda (run this through a sieve so there will be no lumps) 1/2 t - to a scant t salt Bake in: -one 9x9 inch square pan (you may want to put some of the topping layered into the middle of the cake batter.) -two 10 inch round pans (making a very short coffeecake, but with lots of topping.) -one 9x13 pan which makes a short bar-like coffeecake. Liberally cover with blueberries on top. If you don't put the nut-oat topper on it will be less crumbly to eat. You can drizzle a *lemon glaze for a pretty finish and really intense flavor! ~Bake at convection bake 375* about 35-45 minutes, until an instant read thermometer reads 190*.
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