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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
  Salt 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Allspice 1⁄4 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
  Butter 1 Tablespoon
  Honey 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Better Buy
Wine And Drink
Lacto Ovo Vegetarian
Sunflower Seed

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1903 Calories from Fat 742

% Daily Value*

Total Fat 85 g131.1%

Saturated Fat 38.3 g191.4%

Trans Fat 0 g

Cholesterol 560.7 mg186.9%

Sodium 3215.2 mg134%

Total Carbohydrates 240 g80%

Dietary Fiber 36.8 g147.2%

Sugars 31.2 g

Protein 67 g134.1%

Vitamin A 42.3% Vitamin C 3.5%

Calcium 66.9% Iron 82.2%

*Based on a 2000 Calorie diet

Sunflower Topped Coffee Cake Recipe