Monday, March 25, 2013

milling mondays: whole wheat coffee cake

I have often found it confusing and misleading that typically coffee cake does not actually contain coffee (that is really too bad in my opinion). But nonetheless this type of cake is good with coffee. So really the name should have been cake you eat with coffee, but I guess that sounds weird so we will stick with the original name this type of cake was given back in the day.
This recipe is a healthier version of a sour cream coffee cake. Instead of sour cream, I use yogurt cutting down on the calories. I also use whole wheat flour (freshly milled) making it more nutrition packed. Also, this recipe calls for a nutty streusel without extra butter.

Whole Wheat Coffee Cake (cake you eat with coffee:))

1/2 cup butter

1/2 cup canola oil
3/4 cup sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup yogurt
2 cups whole wheat flour (1/2 hard wheat berries and 1/2 soft wheat berries)
1 tsp vanilla extract

1/4 cup sugar
1/4 cup brown sugar
1/2 -1 cup nuts, chopped
1 tsp cinnamon

Preheat the oven to 350F

If you mill your own flour, mill the soft and hard wheat berries. I use the pastry setting on my WonderMill.  Since this is a dessert dough, sift the flour twice removing some of the bran in order to make it less dense.

Mix together the butter, oil, sugar, and eggs. I use my KitchenAid Stand Mixer on setting 2.

Blend in the yogurt.

Add the rest of the cake ingredients and mix until combined.
Pour half the cake batter into a 9x13 greased cake pan (or line it with parchment paper).

Mix together the streusel ingredients.
Pour half the streusel mixture over the cake batter.
Then pour the rest of the cake batter on top of the streusel .

Finally add the remaining streusel.

Bake the cake for  35-40 min.
When it is done, let it cool on a rack.