Whole Wheat Coffee Cake

Wow.  This whole wheat coffee cake is super tasty.  Pecans sweetened with brown sugar highlight the mild nuttiness of whole wheat flour.  Buttermilk adds a bit of tang and ample vanilla gives a deep and fragrant finish.  Make it today!  It keeps well until tomorrow.

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Servings 16 servings
Prep Time 30 minutes
Cook Time 55 - 60 minutes
Passive Time 15 minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16 servings
Prep Time 30 minutes
Cook Time 55 - 60 minutes
Passive Time 15 minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease a 12-cup plain or bundt cake pan; set aside.
  2. In a small bowl, combine Vegetarian Egg Replacer and water. Blend well and set aside.
  3. In a large bowl, beat butter and sugar until well blended. Add egg replacer mixture and vanilla extract and mix well.
  4. Stir together flour, wheat germ, baking powder, and baking soda. Alternately add flour mixture and buttermilk to sugar mixture. Blend well.
  5. Spoon 1/3 of batter evenly into prepared pan. Top with filling and then the remaining batter.
  6. Bake for 55 – 60 minutes, just until the cake begins to pull away from the sides of the pan. Cool in pan for 15 minutes, then invert onto a serving plate. Serve warm or at room temperature.
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