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SIDE DISH FVCC CHEF TRACY DARUE QUICK COFFEE CAKE
AXS
EVEN THOUGH IT’S BEEN HOT
outside, I still enjoy baking first thing in the morning when it’s cool. This is a won- derful treat for breakfast or to take along in to a picnic. I like to get the topping and dry ingredients ready the night before. In the morning, while the oven is preheat- ing, I whisk together the wet ingredients, mix the batter and bake it (then I turn off the oven as soon as the cake comes out, hoping it won’t heat up the kitchen too much). I also like to mix it up by adding fresh fruit, like blueberries, to the batter. There are a few variations at the end of this recipe that I hope you’ll try.
Topping Ingredients
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 cup chopped walnuts
• 2 tsp. ground cinnamon
• 1 Tbsp. butter, melted and cooled
Cake Ingredients
• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 3/4 cups buttermilk
• 3/4 cup brown sugar
• 1 cup granulated sugar
• 4 oz. unsalted butter (1 stick), melted
and cooled
• 3 each large eggs
For the Topping
Mix together the sugars, cinnamon, and melted butter until well combined. Stir in the nuts.
For the Cake
Pre-heat the oven to 350 degrees. Grease and flour a 9-by-13 inch baking dish.
In a large bowl, stir together the dry ingredients. In another bowl, stir together the yogurt, eggs and melted but- ter. Add wet ingredients to the dry ingre- dients. Stir until just combined.
Pour batter into prepared pan. Sprin- kle topping evenly on top of batter.
Bake in the middle rack of the oven until topping is golden brown, approxi- mately 40 to 50 minutes, or until a tooth- pick inserted comes out clean.
Cool for approximately 15 minutes before slicing.
Variations
Lemon Blueberry/Huckleberry:
Decrease cinnamon in topping by 1 tea- spoon. Stir 2 cups fresh blueberries/ huckleberries and zest of 2 lemons into batter.
Apple Walnut: Substitute walnuts for the pecans, and add 2 cups diced fresh apple.
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Chef Tracy Darue is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. She is a graduate of California Culinary Academy, former chef/owner of a bakery and restaurant, and former school district food service director. For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.
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JULY 15, 2015 | FLATHEADBEACON.COM