I can’t believe I haven’t added this recipe yet to my site! You will enjoy this yummy coffee cake. If you are fortunate to have any fresh berries this would be a yummy way to use them! Enjoy!
HEALTHY COFFEE CAKE
- 2 cups whole wheat flour
- 1/2 cup honey
- 3/4 cup buttermilk
- 1/4 cup butter, melted
- 2 eggs
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries, cranberries, or raspberries
- 1/2 cup chopped nuts – optional (I used chopped almonds)
- 1/3 cup whole wheat flour
- 1/3 cup brown sugar
- 1/4 cup butter, softened
- 1 teaspoon cinnamon
THE NIGHT BEFORE: In a plastic or glass bowl, mix the whole wheat flour, honey, buttermilk, and butter. Mix well and cover with a lid or plastic wrap. Let sit on your counter over night.
THE NEXT MORNING: Using a hand-held mixer (or transfer batter to a mixer), add in the eggs and blend well to remove any clumps of batter. Mix in the baking powder and sea salt until it is mixed well. Stir in the fruit.
Transfer batter to a greased 9×9-inch or 8×10-inch pan.
Using a pastry cutter (or a little salad chopper works great!), mix up the topping ingredients until crumbly. Sprinkle over the batter.
Bake at 350 degrees for 45-55 minutes or until cake tests done. You may need to cover the coffee cake loosely with foil the last 10 minutes or so to prevent the topping from getting too brown.
Note: This is a yummy coffee cake! You can double this and bake in a 9×13-inch pan, but increase the cooking time to 55-65 minutes. Also, if you can’t or forget to start it the night before, just mix everything up in the morning and bake. Enjoy!