Bob's Red Mill: Whole Wheat Coffee Cake
INGREDIENTS
- 1 cup Butter
- 3 Eggs
- 3 cups Whole Wheat Flour
- 1/3 cup Wheat Germ
- 1-1/2 tsp Baking Soda
- 1 cup Brown Sugar, packed
- 2 tsp Vanilla
- 1-1/2 tsp Baking Powder
- 1-1/2 cups Buttermilk
Filling:
- 1/2 cup Brown Sugar, packed
- 1/2 cup chopped Pecan Halves
- 2 tsp Cinnamon, Saigon (Premium)
Preheat oven to 350 degrees. Grease well a 12 cup plain or bundt cake pan, set aside.
In a large bowl beat butter, sugar, eggs and vanilla until well blended. Stir together flour, wheat germ, baking powder and baking soda. Alternately add flour mixture and buttermilk to butter mixture. Blend well. Spoon 1/3 of batter evenly into your prepared pan and sprinkle with filling. Top with remaining batter.
Bake for approximately 55 minutes, just until cake begins to pull from pan sides. Cool in pan 15 minutes, then invert onto a serving plate. Serve warm or at room temperature, even good the second day. Makes 20 servings.
NUTRITIONAL INFORMATION
Servings Size: 1 Slice (79g)
Calories 260, Calories from Fat 110, Total Fat 12g, Saturated Fat 6g, Cholesterol 55mg, Sodium 170mg, Total Carbohydrate 33g, Dietary Fiber 3g, Sugars 17g and Protein 5g.
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