Homemade coffee cake is a great way to warm up a chilly winter morning. When my children were young we would make this recipe for coffee cake. They would have so much fun helping me make it. And the best part is they didn’t have to wait for it to cool and be iced. They could eat it warm from the oven. So today my grand daughter Katie was spending the day with me. I thought we could make this together and I can share my stories about her mommy and her Uncle Sean. She is 3 1/2 and loves her mamal’s stories.
Whole Wheat Streusel filled Coffee Cake using Sucanat and expeller pressed coconut oil.
1 1/2 cup whole wheat flour
3/4 cups sucanat
2 1/2 teaspoons baking powder
3/4 teaspoons sea salt
1/4 cup expeller pressed coconut oil (solid)
3/4 cups milk
1/4 cup orange juice
1/2 cup brown sugar (packed)
2 teaspoons cinnamon
2 tablespoons butter (melted)
I made the coffee cake both ways today using whole wheat flour in one, and all purpose white in the other. You could hardly taste a difference between the whole wheat flour and the all purpose flour. Using my freshly ground hard white wheat flour made this extra yummy. I only added the orange juice to the recipe with the whole wheat flour because I find it absorbs more moisture then white flour.
Pre heat oven to 375F
Grease round layer pan 9 x 1 1/2 inch
In large bowl add whole wheat flour / all purpose flour
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