Wheat Walnut Coffee Cake
Streusel:
1/2 cup walnuts, toasted and chopped (micro-toast for 2 minutes)
2 1/2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
Cake:
1 cup lightly spooned and swept whole wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons softened butter
1/2 cup milk
2 tablespoons lightly beaten egg (approximately)
1/4 teaspoon vanilla
Method:
- 6 tablespoons powdered sugar mixed with 1 tablespoon wate.
- Preheat oven to 350 degrees F. Spray a shiny round 8 inch cake pan with flour added cooking spray.
- Stir together walnuts, brown sugar and cinnamon. Set aside.
- Mix flour, sugar, baking powder and salt together in a mixing bowl. Stir very thoroughly.
- Add the soft (not melted!) butter to flour mixture and mash with a spoon, coating as much flour as possible. Using fingers or a pastry cutter, cut mixture until it is coarse and mealy like soft bread crumbs (I used fingers).
- Mix together the milk, egg and vanilla. Add to flour mixture and stir (do not beat) until well mixed. It should look a bit like cream of wheat – not that smooth.
- Spread about 2/3 batter into prepared pan. Sprinkle half of nut mixture over batter. Spread remaining batter over nuts, then top with remaining nut mixture.
- Bake on center rack for 25-30 minutes or until done.
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