Serves 10 to 12
Great for breakfast, lunch or any time of day, this double streusel-style coffee cake has just the right balance of healthy ingredients with indulgent flavor to satisfy any appetite.
• ½ cup hazelnut meal or ground hazelnuts
• 1 cup rolled oats
• ¼ cup turbinado sugar
• ½ teaspoon cinnamon
• ¼ cup butter or margarine, room temperature
• 1 cup whole-wheat pastry flour
• 1 cup unbleached flour
• ¾ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• 1 cup chopped fresh, frozen or canned pears
• 2 eggs
• ⅓ cup nut oil, such as walnut oil
• ½ cup strong coffee
• ½ cup light coconut milk or lowfat buttermilk
• 1 teaspoon vanilla extract
1. To grind hazelnuts, put nuts in a food processor and pulse on and off just until nuts begin to resemble fine bread crumbs.
2. To make streusel: Combine hazelnuts, oats, sugar and cinnamon in a small bowl. Using a pastry blender, two knives or your fingers, add butter and mix until crumbly. Set aside.
3. To make cake: Preheat oven to 350 degrees. Butter and flour a 10-inch-diameter bundt pan or angel food cake pan.
4. In a large bowl, combine flours, brown sugar, baking powder, cinnamon, ginger and salt. Add pears and mix to combine.
5. In a smaller bowl, whisk together eggs and oil. Add coffee, coconut milk and vanilla extract; mix thoroughly.
6. Make a well in the center of the flour mixture and pour in the egg mixture; fold in gently until just combined.
7. Sprinkle half of the streusel on the bottom of the pan. Pour cake batter into pan on top of streusel. Sprinkle remaining streusel evenly over batter. Bake for 50 to 60 minutes or until a toothpick inserted into center comes out clean.
8. Cool in pan on wire rack for 10 to 15 minutes. Turn cake out, then turn cake over onto a cake plate or serving platter, rounded side up.
Kris Wetherbee is a freelance writer and frequent contributor to Herbs for Health. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee. Visit her website at www.KrisWetherbee.com
Click here for the original article,
Green It: Eco-Friendly Coffee