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Cowboy Coffee Cake




Source of Recipe


adapted from Sue Gregg


Recipe Introduction


This is another Sue Gregg recipe. I converted this one to soak overnight, and some other changes as well.



List of Ingredients




1. Preheat oven. Grease 11x8 or 9x13 baking pan.

2. Place in blender: blend on high speed 4-5 minutes until smooth:
1 cup buttermilk (or substitute)
3/4 cup honey
1 1/2 cup Kamut
OR 1 1/3 cups whole wheat pastry grain

3. Soak overnight.

4. Mix into blender batter thoroughly, but briefly:
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
2 eggs

5. Meanwhile, mix together and use a half-cup only in topping step #6:
3/4 cup crispy walnuts or pecans
3/4 cup chopped dates
3/4 tsp cinnamon

6. TOPPING: blend together in order given with a fork; set aside:
4 tbs butter
4 tbs rapadura
1 cup uncooked rolled oats
1/2 Cup date/nut mixture



Recipe



7. Fold remaining date/nux mixture into batter.

8. Pour batter into baking pan. Distribute toppingly evenly over top with fingers, pressing it slightly into batter with a fork.

9. Bake at 325 for 30-40 minutes or until knife or toothpick some clean out of center of cake. Serve cake hot.