Coffee Cake

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:39 AM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

Ingredients

Coffee Cake - 3/19/2004

1/2 lb. butter 2 cups sugar
4 eggs 1 cup yogurt
1 cup sour cream 4 cups flour
2 Tbl. vanilla 1 Tbl. baking powder
2 tsp. baking soda 1 tsp. Kosher salt
3/4 lb. blueberries 1 lb. rolled oats
1/4 lb. coconut chips 1/4 lb. almonds
1/4 lb. pumpkin or sunflower seeds 1/4 lb. hazelnuts
3 Tbl. sesame seeds 3/4 cup honey
1 cup maple syrup 3 Tbl. butter

Directions

To make the cake, cream butter and sugar in a mixer with a paddle attachment. Once smooth, add the eggs one at a time. Add yogurt, sour cream and flour. Mix well. Add the vanilla, baking powder, baking soda and Kosher salt. Add the fruit last. Grease a 9" x 11" baking pan and pour in the cake batter.

For the granola topping, mix the oats, coconut, nuts and seeds. Melt the butter, then mix with the honey and syrup. Pour this liquid over the nut mix and stir well. Spray a cookie sheet with cooking spray and spread the mix to 1/4" deep. Bake at 300 degrees. Stir every 5 minutes until the nuts are golden brown. It will be soft when it comes out of the oven, so let it cool.

Mix 1/2 cup granola with 1/2 cup brown sugar and 1/4 cup white sugar. Spread over the cake batter. Bake at 300 degrees 1 hour to 1 hour and 15 minutes. Serves 6.

Recipe from Chad Krause, Coastal Kitchen

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