This came out of the oven about 15 minutes ago and it is wonderful. It
is tender and "buttery" with the yummy cinnamon-streusel topping I made
half a batch in an 8-in. square pan and used frozen tart cherries. I
worried the cherries would be too tart without sprinkling them with
sugar, but I didn't want to use sugar so I put small spoonfuls of all
fruit cherry fruit spread on top and that worked well. A little sugar
sprinkled on top would be great too. Twinkle, thank you for this
healthy and delicious breakfast treat.
chefly
twinkle30 wrote the following post at 05-06-2008 1:28 AM:
Schoolhouse Coffee Cake
Source: Anna's recipe at Pleasant View Schoolhouse.
Heat oven to 350ºF..
In large bowl (I use my Kitchenaid mixer) mix:
2 c. whole wheat flour# (1 cup white whole wheat)
3/4 c. sugar (1/3 cup)
1 T. baking powder (1-1/2 tsp.)
1 t. salt (1/2 tsp.)
1/3 c. oil (2-1/2 Tbsp.)
1 c. rice milk (or soy or regular, of course) (soy)
1 egg (1 egg)
(I added 1/2 tsp. vanilla for a half batch)
until blended, then beat for 2 minutes. Spread in greased 13x9 pan. (I used an 8-in. sq. pan)
Spread evenly over top:
1 can well-drained sour cherries (not pie filling!! (3/4 cup frozen tart cherries)
or
1 c. frozen blueberries
or
1 c. cranberries
(I also added 1 tsp. sized drops of all-fruit cherry spread on top)
Sprinkle evenly with this streusel:
1/3 c. brown sugar (1 Tbsp. plus 1/8 tsp. stevia)
1/4 c. flour (2 Tbsp. white whole wheat)
1 t. cinnamon (1/2 tsp.)
3 T. oil (1-1/2 tsp.)
lightly tossed together with fork.
Bake until set and edges are lightly browned, about 40 minutes. (25-30 minutes)
*Feel free to substitute white for whole wheat flour