berry lemon coffee cake

3/4 cup whole wheat flour
1/2 cup almond meal
1/4 cup oatmeal
2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/2 tsp ground cardamom
1/2 tsp sea salt
1/2 cup organic natural cane sugar
1 mashed ripe banana
2 tbl unsalted chilled butter, cut into small pieces
1 lg organic egg
juice of meyer lemon juice
3/4 cup almond milk
3/4 cup blackberries
1/2 cup raspberries
zest of 1 meyer lemon

1/4 cup organic natural cane sugar
3 tablespoons sliced almonds, chopped
juice of half of meyer lemon
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Preheat oven to 350F.

combine flour, oats, almond meal, baking powder, baking soda, cardamom and salt in a small bowl, stir.
beat sugar, banana, and butter in mixer; beat at medium speed until blended. add egg and lemon juice, beat well.

ad dry ingredients and almond milk alternately, beginning and ending with flour mixture.

fold in berries and zest.

pour into a 9-inch square baking pan coated with cooking spray.

for topping combine sugar, lrmon juice, almonds and cinnamon and sprinkle over top. bake for 35 minutes. cool.

fig and pecan coffee cake

recently i bought a bunch of dried figs. littlefoodie and i are absolutely in love with figs...all kinds, dried or fresh. we like them baked and stuffed with goat cheese, gorgonzola and wrapped in bacon. sweet, tart, savory....you name it we like our figs.
this coffee cake is wonderful. it maintains great moisture even though its packed with whole wheat and flaxseed and has just a moderate amount of sweetness.
next to a steaming dark roast and a little fruit salad we like of frozen wild blueberries and diced watermelon, it is a perfect breakfast.

enjoy!

fig and pecan coffee cake

1 1/2 cup whole wheat flour
1/2 cup unbleached ap flour
1 tsp cinnamon
generous pinch each of nutmeg, cloves, ginger and cardamom
1/4 tsp salt
1 tsp baking powder
1/4 cup flaxseed meal
1/2 cup unsalted butter, softened
1/2 cup natural cane sugar
1/2 cup natural brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup of full fat sour cream or whole milk plain yogurt
1 cup chopped mission figs
1/2 cup chopped pecans

350F. grease and flour a bundt pan. set aside.

mix flours, spices, salt, baking powder and flaxseed meal in bowl. set aside.

beat butter in mixer until creamed. add sugars. add eggs one at a time and beat well after each addition. add vanilla.

add flour mixture and sour cream/yogurt alternately...beginning and ending with wet ingredient.

stir in figs and pecans. the batter is pretty thick.

spoon batter into pan and bake for an hour.

cool for a couple minutes and invert onto pan. slice and eat all of it!