Monday, August 24, 2009

Healthier Coffee Cake

This is a fun breakfast that I adapted from Ellie Kreiger. I love cake for breakfast, especially if I can convince myself it's healthy.

Wheat pastry flour is hard to find, so sub in for white or wheat depending on your tastes. Another fun thing to do with this recipe is make it into muffins.

Healthier Coffee Cake:

2 cup whole-wheat pastry flour or regular white whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
½ cup rolled oats
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil, I sometimes sub applesauce here
2 large eggs
1 teaspoon vanilla extract
1 cup plain yogurt
1 cup blueberries or blackberries

Preheat oven to 350 degrees F. Spray bundtpan with cooking spray(or try muffin tins).
Whisk together the flour, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon, oats and pecans. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

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