Whole Wheat Coffee Cake
Wow. This whole wheat coffee cake is super tasty. Pecans sweetened with brown sugar highlight the mild nuttiness of whole wheat flour. Buttermilk adds a bit of tang and ample vanilla gives a deep and fragrant finish. Make it today! It keeps well until tomorrow.
- unsalted butter
- Wheat Germ
- Vanilla Extract
- Baking Soda
- Baking Powder
- Whole Wheat Flour or Organic Whole Wheat Flour
- Brown Sugar packed
HOW TO COOKつくり方
- Preheat oven to 180 Celsius. Grease well a bundt cake pan, set aside.
- In a large bowl beat butter, sugar, eggs and vanilla until well blended. Stir together flour, wheat germ, baking powder and baking soda. Alternately add flour mixture and buttermilk to butter mixture. Blend well. Spoon 1/3 of batter evenly into your prepared pan and sprinkle with filling. Top with remaining batter.
- Bake for approximately 55 minutes, just until cake begins to pull from pan sides. Cool in pan 15 minutes, then invert onto a serving plate. Serve warm or at room temperature, even good the second day. Makes 20 servings