Thursday, April 10, 2008

Healthy Snack Cake

This is an adapted recipe from The Bread Beckers Recipe Collection book. I have had their book for years and it is a great book if you want to learn to bake with whole wheat flour. In the book it is called Streusel Coffee Cake. Calling it coffee cake just confuses my kids, so I like to call it snack cake. This is guiltless cake because it is full of fiber and nutrition. You could add nuts, raisins or dates, sunflower seeds, flax seeds, or coconut...whatever your family likes. We keep it simple here! In the pictures we ate this as a mid morning snack and we ate the whole thing except for the two pieces we saved for Tommy for lunch!
4 cups hard white wheat flour(or a combination of hard and soft pastry wheat)
2 tblsp. baking powder
1 tsp. sea salt
1 tsp. cinnamon
2 eggs
1 tsp. vanilla
1/2 cup oil
3/4 cup organic cane juice crystals(or your choice of sweetener)
2 cups of milk (enough to make the it a little thicker than pancake batter)
*note- I often don't measure liquids, so the milk is an estimate here)
4 tblsp. butter
2 tsp. cinnamon
1/2 cup organic cane juice crystals
2 tblsp. flour
blend topping ingredients together with a fork or pastry blender in a separate bowl
Directions....Combine cake ingredients until the consistency of pancake batter and pour into a well greased 13x9 baking dish. Crumble topping evenly on top of the cake batter. Bake at 375 for 30-40 minutes or until done in the center. Shield with foil if getting too brown. Best eaten warm right out of the oven!
Join The Natural Mommy for thursday's recipe swap. I enjoy her blog because she is funny and "real"!!