Buttermilk Coffee Cake

Buttermilk Coffee Cake


inspired by Deliciously Organic

yield: 6-8 servings



ingredients:

8 Tbsp. unsalted butter(organic), room temperature

1 14/ cups(230gr) Sucanat or whole cane sugar

2 large eggs, room temperature

1 tsp. vanilla extract

2/4 cup(180ml) sour cream

2 1/4 cups(300gr) whole wheat pastry flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

3 Tbsp. unsalted butter, cold

1 Tbsp. maple syrup

2 tsp. ground cinnamon

1/2 cup(100gr) walnuts or pecans



instructions:

• preheat oven to 375*. Place oven rack in the center of your oven. Butter an 8×8 inch (20x20cm) baking dish. I love this one from William Sonoma(I have all sizes and they are worth the investment).

• whisk flour, baking powder, baking soda, and salt and set aside.

• in the bowl of a standing mixer, cream the butter and 3/4 cup(140g) of the sugar. Mix for 3 minutes until creamy and light in color.

• add eggs + vanilla, blend well.

• add sour cream and blend until you do not see any white streaks.

• remove bowl from the mixer and add the dry ingredients. mix with a wooden spoon or rubber spatula until all incorporated.

• put batter into prepared baking pan.

• in the work bowl of a food processor, fitted with the metal blade, pulse the 3 tablespoons of butter, remaining 1/2 cup sucanat(90g), maple syrup, and cinnamon. pulse a few times to incorporate. roughly chop the nuts and add to the work bowl and pulse a few times(leaving them chunky)

• crumble topping, evenly, over coffee cake batter. bake for 25-30 minutes or until golden on top(mine took closer to the 30 minute mark)

• I was tempted to add some fresh raspberries to the batter, but didn’t. will do next time. I am also wanting to make mini muffins with chcolate chips. The possibilities are endless!

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