This whole-wheat coffee cake is the perfect treat for Mother’s Day. It makes a great breakfast in bed or a yummy addition to brunch.
2/3 cups whole-wheat flour
1/3 cups granulated sugar
1/3 cup packed dark brown sugar
2 teaspoons ground cinnamo
1 teaspoon sea sal
6 tablespoons of unsalted butter, melte
Optional: 1 cup chopped nuts of choice like walnuts or pecans
4 tablespoons unsalted butter, plus more for the pan
1 cup granulated sugar
2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup sour cream
1/2 cup yogurt (full fat would be best)
Make the topping:
1. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together the flour, granulated and brown sugars, cinnamon, and salt.
3. Stir in the butter and add the nuts if using.
4. The topping should form crumbly chunks.
5. Use your hands to crumble the topping onto the baking sheet to break it up into smaller chunks.
6. Place the baking sheet into the refrigerator.
Make the cake:
1. Preheat the oven to 350°F.
2. Use butter to grease the bottom and sides of an 8″x8″ baking pan.
3. In a large bowl, beat the butter and sugar together, on medium-high, until they are well combined and fluffy.
4. Add the eggs, one by one, taking care that the first egg is completely mixed in before adding the second.
5. Sift together the flour, baking powder, and baking soda.
6. In a separate bowl, whisk together the salt, sour cream, and yogurt until well combined.
7. Add ½ the flour mixture to the butter/sugar mixture and beat until combined, then add ½ the sour cream mixture and repeat process until all of the ingredients are well combined.
8. Transfer the batter to the greased baking pan
9. Top the cake batter with all of the topping and put it in the oven.
10. Bake the cake until a knife inserted in the center comes out clean, about 55 to 60 minutes.
11. Allow the cake to cool for at least 30 minutes before slicing and serving.
Jennifer Miller: I am a mom on a mission: to help others foster a love of eating and preparing wonderful food. I am a passionate home cook, wine enthusiast, meal-planning specialist and budding food blogger, with a love of eating, drinking, food photography and serving fresh farm to table meals. As a mother of three, I am committed to raising “foodie” children who enjoy farmer’s markets, restaurants and artisan food shops. In addition, I share healthy, in-season recipes and tips on my web site http://mealdiva.com and on Facebook as MealDiva. I am very excited to be contributing to Jersey Bites from Hunterdon County!