Yummy Yummy Coffee Cake a little healthier for awhile now. I figured why not make it for a breakfast during the holidays? So I made it to have for breakfast on Friday morning. I used whole wheat and spelt flours and I soaked them in homemade buttermilk. I also used homemade cultured butter, half sucanat and half cane sugar, farm-fresh pastured eggs, homemade vanilla, sea salt, and aluminum-free baking soda for the cake. I used sucanat and cane sugar, plus cinnamon for the filling. And I used unbleached powdered sugar and raw milk for the glaze. Everything was organic and local where possible. Its still not a healthy dish, but making it this way is much better for you than making it with processed, conventional ingredients.
Yummy Yummy Coffee Cake
1 cup whole wheat flour
1 cup spelt flour
1 cup buttermilk
1/2 cup butter
1 cup sugar (I used half sucanat and half cane sugar)
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sucanat
1/4 cup sugar
1 teaspoon cinnamon
1 cup nuts (optional)
1 cup unbleached powdered sugar
2-3 Tablespoons milk
If you are soaking the flours, mix flours and buttermilk together in a small bowl. You may need to add an extra 1/4 cup of buttermilk. You want to have just enough moisture to cover all of the flour. Cover the bowl with a plate or kitchen towel and let sit at least 8 hours or overnight.
When you are ready to bake, heat the oven to 325 degrees. Grease a 9x13 pan with coconut oil or butter.
Beat butter, sugar, eggs, and vanilla together. Add baking soda and salt. Then add the soaked flour mixture. Stir well.
Mix filling ingredients in a separate bowl.
Put half of the dough in the prepared pan. Top with half of filling. Spread the remaining dough on top. Then remaining filling.
Bake 35-40 minutes.
While still warm, mix glaze and drizzle over top.
This recipe was shared in the Kitchen Stewardship Soaked Grain Recipe Carnival.