Sunflower Topped Coffee Cake
|Whole wheat flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Milk powder/3 1/4 tablespoon instant milk powder||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Buttermilk/Yogurt||1 Cup (16 tbs)|
|Melted butter/Oil||3 Tablespoon|
|Sunflower seeds||2⁄3 Cup (10.67 tbs), coarsely chopped and toasted|
Stir all of the dry ingredients together using only one-half of all the spices. Set aside the remaining 1/4 teaspoons of cinnamon, nutmeg, ginger and 1/8 teaspoons of cloves and allspice for the topping.
In a separate bowl combine the eggs, buttermilk, honey, and melted butter.
Stir the wet ingredients into the dry with as few strokes as possible, then turn the mixture into an oiled baking pan.
Prepare the topping as follows: melt the butter (1 tablespoon) in a small frying pan; add the chopped sunflower seeds and heat until they are toasty brown and fragrant with butter. Remove from the heat; stir in the honey and remaining spices.
Spread the topping carefully over the batter in the baking pan.
Place in a 350°F oven for about 25 minutes, until the cake tests done.