Tuesday, September 30, 2014

Coffeecake


Preheat oven to 180ºC (350ºF)

Topping

Sift into a bowl:

¼ C white flour
2 T dark brown sugar
1 T room temperature butter
1 t cinnamon
1 tiny pinch of salt

Mix with a fork until it looks like little balls.  Add:

½-¾ C chopped walnuts, pecans, or sliced almonds

Set topping aside.  

Batter

Sift into a bowl, then whisk together:

2 C whole wheat flour
1 t baking powder
1 t baking soda
a little less than ½ t salt

In another bigger bowl, whisk together:

2 eggs
1 t vanilla
½ C honey

Prepare: 

1 C whey from yogurt (That is the watery part of the yogurt that separates out. If you don't have enough, you can add a little watered down yogurt, milk, or soy milk)

Mix ⅓ of the flour mixture in to the eggs and honey. Then add ⅓ of the yogurt. Repeat until everything is mixed in. Don't mix it too much. Once everything is just mixed, stop.

Line an 9 inch square pan with cooking paper. Pour in batter. Sprinkle topping evenly over surface. Push it in gently with a fork.

Bake for 25-30 minutes or until a toothpick inserted comes out clean and it feels firm to the touch.

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