The other day I had a friend over for coffee. She has three kids, the youngest only an infant, so I wanted to bake a nice treat, but something I could eat as well. (I can't figure out if that's wrong of me or not.) I hit upon this coffee cake sweetened with a minimal bit of honey, and adorned with dates and almonds with a hint of maple syrup. I'm in love with it.
I recently decided to mainly not include recipes in my blog, but sometimes there are recipes that I just have to share. This is one of them. My friend liked it, too, but I wonder if she was just being kind. If you make this, please let me know how it goes!
Quick Coffee Cake (sweetened with honey, dates and maple sugar)
1.5 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
pinch of salt
1 cup of créme frâiche (you may use sour cream instead, or Greek yogurt)
1/4 cup honey
6 - 8 Medjool dates
1/2 cup chopped almonds
1/4 cup oat bran
1 tablespoon of maple syrup
Preheat oven to 350 degrees. Grease a 10-inch spring form pan.
Mix the dry ingredients. In a separate large bowl beat the créme frâiche with the eggs. Then add the honey and whisk well. Add the dry mixture to the wet and incorporate well. To make the streusel topping, just add all ingredients in the food processor and whiz it up until it's a crumbly mixture. Pour the batter in the pan, smooth it out, and crumble the streusel over the top. Bake for about 30 minutes until the batter peeking through is golden, and a toothpick comes out clean.
You can see that this is a light and bubbly cake. It does not keep well, so eat it quickly!