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Sunflower Topped Coffee Cake

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Ingredients
  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
Directions

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
Cuisine: 
European
Course: 
Wine And Drink
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sunflower Seed

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