A spiced whole wheat coffee cake with nuts, lightly sweetened with evaporated cane juice, and topped with a sweet glaze. Olè!
SOUTH OF THE BORDER COFFEE CAKE
2 1/2 cups whole wheat pastry flour (or all purpose white)
3/4 cup granulated evaporated cane juice (or white sugar)
1 cup brown sugar
1 teaspoon nutmeg
1 teaspoon salt
3/4 cup vegetable oil
1 cup pecans, chopped (or walnuts)
2 teaspoons cinnamon
1 cup buttermilk
1 teaspoon baking soda
1 egg, slightly beaten
1 cup powdered sugar
1/2 – 1 teaspoon vanilla
Mix first six ingredients. Remove 3/4 cup of the mixture, add nuts and cinnamon and set aside to use as topping. Add buttermilk, soda and egg to remaining mixture. Pour into greased and floured 9x11x2 baking pan. Crumble topping mixture over top. Bake at 350° for 30 minutes, or until cake tests done. Cool.
Mix powdered sugar with milk and vanilla to make a glaze. Pour over top of slightly cooled cake.