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Exclusive sneak preview recipe from Chef Brad’s new cookbook, for Pantry Members only.
Streusel
Author:
Ingredients
- 1/2 cup brown sugar
- 1 cup fresh ground spelt flour
- 2 teaspoons baking spice or cinnamon
- dash salt
- 6 tablespoons butter, cut into pieces
- 1 cup nuts
Instructions
- Place all ingredients in your WonderMix bowl with wire whips. Turn on and mix until ingredients are mixed coarsely. Remove from mixer bowl and place in small bowl, set aside.
Cake
Author:
Ingredients
- 12 tablespoons butter, room temperature
- 1 3/4 cup coconut sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups sour cream
- 3 cups fresh ground spelt flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Instructions
- Place butter and sugar in WonderMix bowl with wire whips and whip until mixed well.
- Add eggs one at a time and mix.
- Adds vanilla and sour cream and mix.
- Add remaining ingredients and mix well.
- Remove and place half the batter in a bundt cake pan.
- Place 3/4 of the Streusel over the batter.
- Add the remaining batter avengingly over Streusel. Place remaining Streusel over the batter.
- Bake in a 350 degree oven until done, about 45 to 50 minutes. Test with toothpick, toothpick will come out clean when done.
Glaze
Author:
Ingredients
- 3 cup confectioners sugar, powdered
- 2 tablespoons coconut oil
- 2 teaspoons vanilla
- 1/4 cup heavy cream or buttermilk
- 1/2 cup chopped nuts for garnish
Instructions
- Place melted coconut oil, cream, or buttermilk, and vanilla in blender. Add powdered sugar and blend. Pour over cooled cake. Top with chopped walnuts if desired. Keep covered and enjoy. Coffee cakes actually taste better the next day.
For Gluten free use a combination of three or more gluten free grains ground on the finest setting of your WonderMill. Also add 1/2 cup potato starch to recipe.
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