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}
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 whole wheat pastry 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 375* (not convection) for 45-60 minutes or so until it registers 190* to 200* on an instant read thermometer.

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

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