Sunday, June 6, 2021

Mulberry Lemon Coffee Cake

My spouse is the baker so this is his recipe.  This is his favorite breakfast during mulberry season.

For the topping, into food processor:

2/3 cup whole wheat flour (or spelt or flour of your choice)
2/3 cup pecans (or nut of your choice)
1/2 brown sugar (or sugar of your choice)
5 tablespoons melted butter or oil of your choice (walnut would be nice)
pinch sea salt
zest of 2 lemons

Pulse until a course meal texture and set aside.

For the cake, in a separate bowl, mix:

1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/3 cup quinoa flour
1/3 cup oat flour
1/3 spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of sea salt

And set aside

In a separate measuring cup, mix:

juice of 1 lemon
add buttermilk to 1 1/4 cups
1 teaspoon vanilla

And set aside.

In a bowl to a stand-up mixer, cream:

4 tablespoons butter or oil of your choice
1/2 cup evaporated sugar
1/2 cup brown sugar
zest of 2 lemons

Add 2 eggs to mixer, (incorporate 1 at a time).

Alternately mix in a third of the flour mix, then a third of liquid, repeating until all incorporated.

Spread mixture into a buttered 9x13 pan. Sprinkle on top 4 cups of fresh mulberries. Then sprinkle on the crumbly topping.  Bake at 350 degrees 40-60 minutes, until a toothpick comes out clean of cake (but you'll still see berries on the toothpick).

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