Good Morning!

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Well hello on this fine Monday morning!

I know, I know, I'm exceptionally perky this a.m.  Why?  Many reasons, my friends, many reasons.

First, my lovely friend is in-house and we have had many-a-fabulous conversation since she's arrived.  Second, it's sunny outside and robins are flying to and fro!  Spring might just be upon us and this is reason enough to be joyful, indeed.

BUT, third.  Oh third, you are never, ever last or least.

Thirdly, I made this:


Oh yes, oh yes.  Coffee cake, my loves.

And is it EVER good.  And, and, and, it's good for you!  Is that irony for you, or what?  

Well...maybe it's not entirely good for you.  I'm sure there are other options that would be much more beneficial to your health at 8a.m. but this is nearly guilt-free and for that I am giddy.

Here's the recipe:

Nearly-Good-For-You Coffeecake
This recipe is adapted from one found Cooking Light magazine, March 2010 issue.

3/4 C old-fashioned rolled oats, divided
Cooking spray
1 C all-purpose white flour
1/4 C whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 C honey
1/2 C brown sugar, divided
1/3 C butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp maple flavoring
1 C plain, non-fat yogurt (or sour cream would work as well)
2 Tbsp finely chopped walnuts
1 tsp ground cinnamon
2 Tbsp chilled butter, cut into small pieces

Instructions:

1. Preheat oven to 350
2. Spread oats in a single layer on a baking sheet.  Bake at 350 for 6 minutes or until oats are barely fragrant and light brown.
3. Coat a 9-inch springform pan with cooking spray; set aside (you could also use a 9" cake pan as well)
4. Reserve 1/4 C oats; set aside.  Place remaining oats in a food processor or blender, process a few seconds until finely ground.  Measure out flours, oars, baking powder, baking soda, and salt; stir with a whisk.
5. Place honey, brown sugar, and 1/3 C butter in a large bowl.  Beat with a mixer at medium speed for 3 minutes or until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla and maple flavorings.  Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.  Batter will be slightly lumpy because of oats.  Spoon batter into prepared pan; spread evenly.
6. Combine remaining 1/4 C oats, remaining 1/4 C brown sugar, nuts, and cinnamon in a bowl.  Cut in chilled 2 Tbsp butter with a pastry blender, or two knives until well-blended.  Sprinkle top of batter evenly with nut mixture.  Bake at 350 for 38 minutes or until a wooden toothpick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan.  Cool cake in pan for 10 minutes; remove from pan.

  

Easy enough, tasty, and like I said:  nearly good for you!

Go enjoy a piece, sip some coffee, and have a great conversation with a good friend.

And Happy Monday!



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