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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 -cranberries -blueberries -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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