Friends, the feels of fall are suddenly upon us as students head back to school and a very subtle coolness is felt in the breeze. We’re not ready to say good bye to this hot, sticky summer quite yet. But the warm, savory smells of late summer harvest and warm fall bakes are a welcome feel.
Sweet, soft, and delicious! This whole grain coffeecake is sure to be hit with friends and family. Here we use the farm’s organic soft red winter wheat. However, you can easily substitute organic spelt flour for an equally delicious, yet different tasty treat. Delight!
Dry Ingredients
- 1 1/2 C Organic Soft Red Wheat Flour
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/2 Salt
Wet Ingredients
- 1/4 Cup Honey
- 3/4 C Olive Oil
- 1 egg
- 1/2 C Buttermilk
- 1 tsp Vanilla
Topping Ingredients
- 1/2 C Brown Sugar
- 2 Tbsp Organic Soft Red Wheat Flour
- 2 tsp Ground Cinnamon
- 2 Tbsp Melted Butter
-Prep/Cook Time-
10 min. prep
25 min. bake
-Cook Type-
Bake
-Contributor-
Instructions
- Mix together all of the dry ingredients, keeping the dry topping ingredients in a separate bowl.
- Mix together all the wet ingredients, keeping the melted butter separate.
- Combine the wet ingredients with the dry ingredients and the melted butter with the dry topping ingredients, keeping the cake batter and topping mix separate.
- Pour the batter into a 9″ round cake pan. Sprinkle the topping mix over the top of the batter.
- Bake at 325 degrees for 25 min. or until a toothpick comes out clean. Cool on a wire rack before serving.
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