- 16
- 20 mins
- 60 mins
Ingredients
- For the Streusel Topping:
- 1 cube Butter, room temperature
- 1/2 cup Brown Sugar
- 1 cup Rolled Oats, I will use Quick Oats next time
- 1/2 cup White Whole Wheat Flour
- 1 tsp Cardamom, ground
- 1/2 cup Pecans, toasted and chopped
- Orange Zest from 1 small Orange
- For the Coffee Cake:
- Dry Ingredients:
- 2 cups White Whole Wheat Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cardamom, ground
- 1/4 tsp Salt
- Wet Ingredients:
- 2 Eggs, large
- 1/2 cup Brown Sugar
- 1 cup Buttermilk
- 1/4 cup Vegetable Oil
- 2 tsp Vanilla Nut Extract
- 1 tsp Baking Emulsion
Preparation
Step 1
For the Streusel Topping:
Mix together all the streusel ingredients, EXCEPT for the Pecans, with a pastry knife or in a food processor until crumbly. Add the pecans and set aside.
For the Coffee Cake:
Mix together the eggs, buttermilk, brown sugar, extracts and oil until well blended. Set aside.
In a separate bowl, mix together all of the dry ingredients and stir until well mixed. Add the orange peel and toss until there are no clumps and the peel is coated with flour and well incorporated into the dry ingredients. Stir in the wet ingredients and stir until completely mixed.
Pour half of the batter in a prepared 8" baking pan. Sprinkle half of the streusel over the top. Add the rest of the batter, carefully pushing the batter to the edges of the pan. Top with the remaining streusel. With a large spatula, lightly push the streusel into the batter. This will help keep the streusel on top of the cake when it is cut.
Bake in a 350 degree oven for 36 to 42 minutes or until a toothpick inserted in the center comes out clean.
Allow to cook for at least 20 minutes before cutting.
Very good served warm or room temperature.
Note: I baked this cake in an 8-inch spring-form pan so that it could be removed easily and be served on the pedestal serving plate.