Jazz up your breakfast and try this Granola Whole-Wheat Coffee Cake Recipe. Soft cake meets a crunchy topping, with a sweet maple syrup and brown sugar flavor. This recipe is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman.
Granola Whole-Wheat Coffee Cake Recipe
This recipe uses a combination of white and wheat flour, so it’s a little healthier than traditional coffee cake.
1/2 cup unbleached all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups of whole-wheat flour, preferably stone-ground
1 cup buttermilk or sour milk
1/4 cup unsalted butter, melted
1/2 cup maple syrup
For the topping:
1/4 cup whole-wheat flour
1/4 cup firmly packed brown sugar
3/4 cup granola (preferably homemade)
1/2 cup chopped pecans or walnuts
1 teaspoon cinnamon
4 tablespoons (1/2 stick) unsalted butter, melted
1. Preheat oven to 375° F. Sift together the white flour, baking soda, and salt. Mix in the whole-wheat flour with a fork. In a large bowl, beat the egg until very light; add the buttermilk, butter, and maple syrup and beat well to blend. Add the flour mixture and fold in gently until just combined. Spread batter smoothly in a butter 8-inch square pan or its equivalent.
2. To make the topping, toss the flour, sugar, granola, pecans, and cinnamon with a fork. Drizzle the butter over the mixture and toss again. Sprinkle over the batter.
3. Bake the coffee cake about 25 minutes, or until a toothpick inserted into the cake comes out clean. Serve warm from the pan with unsalted butter. To reheat, cover with foil.
Yield: 9 servings
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Excerpted from Farm Anatomy, text and illustrations (c) by Julia Rothman, used with permission from Storey Publishing.