Been kind of a crazy start to the new year getting back onto schedules….but schedules are indeed good and I’m glad to be back on one.
It’s snowing here in chilly Colorado…and I had the hankering to bake something new this morning! I found this recipe on another blog (A Cup of Jo) and decided to make it with my youngest. Her pictures were so tempting and I actually had strawberries we needed to use up. Don’t be deterred though if you don’t have strawberries….apples or another type of berry would work just as well!
It turned out so fantastic, takes no time at all to whip up, utterly moist, light and fluffy and very satisfying so I thought I would share it with you…..and don’t worry…if you’ve begun a healthy New Year’s resolution, this won’t break the bank. It’s actually a healthy whole grain snack or breakfast cake!
You start with the crumble:
4 tbsp butter (softened or melted)
1/2 cup brown sugar
1/2 cup whole wheat flour
1/2 cup rolled oats
Dash of cinnamon & nutmeg
Mix all these ingredients in a medium bowl with a fork and set aside.
Now for the delicious cake:
1/3 cup coconut oil or vegetable oil
1/2 cup plain yogurt (I used Greek)
1/2 cup milk
1 cup pure maple syrup (Grade B if possible) or 1 cup brown sugar
2 tsp pure vanilla extract
1 cup all purpose flour
1 cup whole wheat flour
1 heaped tsp cinnamon
1 1/2 tsp baking powder
1 cup of strawberries, halved or quartered depending on size
Preheat your oven to 350 degrees and either line with parchment paper or grease an 8 X 8 baking pan. I used a flour baking Pam spray
This couldn’t be any easier if you have a food processor! You mix the eggs, oil, yogurt, milk, maple syrup and vanilla in the food processor and pulse a few times until all ingredients are mixed. Then add the flour, cinnamon, baking powder into the processor and pulse again just until the batter is mixed. Over mixing will create a dense cake….so be light on the buttons. The food processor allows this cake to be extra fluffy….but if you don’t own one mixing by hand or with an actual mixer will work….just don’t over do it….again, just mix until all the ingredients are incorporated!
Pour the batter into your baking pan. Sprinkle the crumble on top and then top with the cut strawberries! Bake for 35-45 minutes rotating halfway thru. Check with a tester or a knife for doneness (or no to few crumbs) and let sit for 20 or 30 minutes to cool. Cut and serve!
I can’t wait for my little gal to get home from school so she can have a piece!
I hope you all enjoy this recipe…it’s actually from a gal, Emilie Raffa over at http://www.theclevercarrot.com!
I will definitely be making this again!