Coffee Cake - Soaked method 

I finally expanded my muffin recipe to a cake.

I will be working up a streusel topping, a nut and an oat topping.

~Stir in fresh (not frozen, unless they are slightly dehydrated first) blueberries. Don't put too many in the batter. Put 2/3 the batter in then sprinkle more across that. Then sprinkle a few more on top. It is a challenge to get the berries not to sink to the bottom of the cake.
~Stir in coarsely chopped cranberries (fresh or frozen).
The night before (or 8-10 hours or so before you want it) mix up and soak on the counter:
*3 oz melted unsalted butter OR
*3 oz melted coconut oil
6 oz milk
3 oz whole milk yogurt
9 oz soft white wheat flour

In the morning whip together and stir-in:
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 (run this through a sieve so there will be no lumps)
1/2 t - to a scant t salt

Bake in an 8x8 pan at bake 350* (not convection) for 45 minutes or so until it registers 190* to 200* on an instant read thermometer.

**Buller makes a slightly denser more moist cake whereas coconut oil makes it lighter and fluffier but more crumbly.

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