Coffee Cake - Quick stirred together 

This coffee cake is stirred together in the morning instead of being soaked overnight.

~Make the topping.
4 T melted unsalted butter (OR 2 oz coconut oil)
1/2 c rolled oats
1/4 c white flour
1/4 c washed raw sugar
1/4 t salt
8 oz roughly chopped walnuts or pecans
Mix all together very thoroughly.

~Add some things on the top
-diced apples
-diced pears
-diced figs or dates

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!

*Lemon glaze: equal weight fresh lemon juice and white sugar. Boil and stir then boil gently until thickened a bit.

~Bake at convection bake 375* about 35-45 minutes, until an instant read thermometer reads 190*.
~Make the cake.
Stir together:
10 oz whole wheat pastry flour
1 t baking powder
1/2 t baking soda
1/2 t salt
some nutmeg

Whip together:
6 T unsalted butter, melted and cooled (OR 3 oz coconut oil)
1 egg
Beat in:
6 oz  white sugar

Mix in:
4 oz milk
2 oz whole milk yogurt
some vanilla

Stir dry and wet ingredients together very gently and only until mixed.

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