Nut Butter Coffee Cake
|Packed brown sugar||120 Milliliter (1/2 Cup)|
|Whole wheat flour||120 Milliliter (1/2 Cup)|
|Almond butter/Cashew or peanut butter||60 Milliliter (1/4 Cup)|
|Margarine/Butter||3 Tablespoon (45 Milliliter)|
|Whole wheat flour||480 Milliliter (2 Cups)|
|Packed brown sugar||240 Milliliter (1 Cup)|
|Baking powder||2 Teaspoon (10 Milliliter)|
|Baking soda||1⁄2 Teaspoon (3 Milliliter)|
|Skim milk||240 Milliliter (1 Cup)|
|Almond butter/Cashew or peanut butter||120 Milliliter (1/2 Cup, East Wind)|
|Margarine/Butter||60 Milliliter (1/4 Cup)|
Preheat oven to 375°F (190°C).
Topping: Stir together the brown sugar and flour.
Gut in the nut butter and margarine or butter until crumbly Cake: In a mixing bowl, stir together flour, brown sugar, baking powder and baking soda.
Add milk, nut butter, eggs and margarine or butter.
Beat together thoroughly, by hand or with an electric mixer.
Pour the batter into a greased 13x9x2-inch pan, spreading evenly.
Sprinkle with Topping.
Bake for about 30 minutes or until toothpick inserted in center comes out clean.