Carrot-Whole Wheat Coffee Cake
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Shredded carrots||1 Cup (16 tbs), about 1 1/2 medium|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Finely shredded orange peel||1 Tablespoon|
Heat oven to 350Â°.
Beat all-purpose flour, whole wheat flour, vogurt, 2/3 cup sugar, the margarine, baking powder, baking soda, ginger and eggs in large bowl on low speed, scraping bowl frequently, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in carrots and nuts.
Spread batter in greased square pan, 9x9x2 inches.
Mix 3 tablespoons sugar and the orange peel; sprinkle over batter.
Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.