 |
| STREUSEL COFFEE CAKE |
|
recipe from The Bread Beckers
2 cups freshly milled soft white wheat flour
1 TBS baking powder
1/2 tsp. salt
1 egg
1 cup milk
1/2 cup oil
1/4 cup honey
Topping:
3/4 cup Sucanat
1 1/2 tsp. cinnamon
dash of nutmeg
3 TBS butter, melted
1/2 cup chopped nuts (optional)
Stir together flour, baking powder and salt. Make a well in the center. Add egg, milk, oil and honey. Stir just until well mixed. Spread evenly into a greased 9X9 pan. In a small bowl, combine topping ingredients and sprinkle over batter. Bake at 350° for 35-40 minutes or until done in center. Shield with foil if getting too brown.
Tip: double the cake part and put it in a 9X13 pan.
Variations from Dollie Freeman:
~ using vanilla yogurt in place of oil
~ using oat flour in place of soft white wheat
~ add 1/2 cup of rolled oats to topping
|
|