Walnut and Raisin Filled Coffee Cake
|Water||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Honey||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Whole wheat flour||1 2⁄3 Cup (26.67 tbs)|
|Soy flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Prepare the filling: Dissolve the cornstarch in the cold water; mix in the walnuts, honey, raisins, and lemon flavoring. Bring to a boil and cook over low heat until the mixture has thickened. Set aside to cool.
For the batter: Cream together the honey and butter. Add the eggs and beat until the mixture is slightly fluffy; beat in the vanilla.
Stir together the whole wheat flour, soy flour, baking powder, and salt. Add this mixture to the creamed mixture alternately with the 1/2 cup milk.
Spread one-half the batter in an oiled baking pan; cover carefully with the raisin filling. Spread the remaining batter on the top. Sprinkle with the 3/4 teaspoon cinnamon.
Bake at 350° F for 25-30 minutes.