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Cardamom-Crumb Coffee Cake


By The Local Cook (Visit website)




This recipe from The Simple Art of Eating Well is a snap to throw together and very tasty to boot. If you’re not a fan of cardamom, you can substitute cinnamon.


Ingredients:


Oatmeal Crumb



6 Tbsp cold unsalted butter, cut into small pieces
1/2 C packed light brown sugar
1 C old fashioned rolled oats (divided)
1/4 C white whole-wheat flour or whole-wheat pastry flour (I used whole-wheat pastry flour)
1/2 tsp ground cardamom
1/4 C chopped walnuts (optional; DH hates walnuts so I didn’t use)

Cake



2 C white whole-wheat flour or whole-wheat pastry flour (I used whole-wheat pastry flour)
2 tsp baking powder
1 tsp ground cardamom
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 C packed light brown sugar
1 C buttermilk (or 1 C milk + 1 Tbsp lemon juice)
1/4 C canola oil (I used olive oil)
1 tsp vanilla extract

Directions:



To prepare oatmeal crumb: In a food processor, process butter, 1/2 C brown sugar, 1/2 C oats, 1/4 C flour, and 1/2 tsp cardamom until crumbly. Combine the remaining 1/2 C oats and walnuts with fingers.
To prepare cake: Preheat oven to 350F. Sift together dry ingredients; whisk together wet ingredients in a separate bowl; combine gently.
Spread half the batter in an 8×8 pan (don’t forget to use cooking spray!), sprinkle 1/2 the topping on it, layer remaining batter on top, then sprinkle the remaining topping on . . .top. Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 10 minutes.

The Verdict: The flavor was AWESOME! DH and his brew buddies enjoyed it, although DH thought it was a little dry (duh, it’s coffee cake). I’m thinking that bits of apple or dried figs would be a good addition.



Nutrition Info: 1/12 of the cake is 300 calories, 14 g fat, 41 g carbs, 6 g protein and 3 g fiber.


This post shared at Recipe Roundtable, Mouthwatering Mondays, Tempt My Tummy Tuesday, Anti-Procrastination Tuesday, Kitchen Tip Tuesday, A Little Birdie Told Me, Slightly Indulgent Tuesday


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