articlesforchristians

CAKE:

• 2 large eggs, at room temperature
• 1 cup sour cream or plain yogurt
• ½ cup maple syrup
• 2 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• finely grated zest of 1 lemon (optional)
• ½cup whole wheat pastry flour
• ½ cup all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup old-fashioned rolled oats
  

TOPPING:

• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 2/3 cup chopped walnuts or pecans
• 1/3 cup unsweetened shredded coconut or sweetened flaked coconut

Directions:

1. Preheat the oven to 350°F. Butter a 9×9-inch baking pan and dust with flour; tapping out the excess. Set aside.
2. For cake:
   • Using an electric mixer, beat the eggs in a large bowl for 1 minute on high speed.
   • Add the sour cream, maple syrup, oil, vanilla, and lemon zest. Beat for 30 seconds. Set aside.
   • Sift the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
   • Put the oats into a food processor and process until finely chopped. Stir the chopped oats into the flour mixture. Set aside.
   • Make a well in the dry ingredients and add the cake liquids. Using a wooden spoon, stir the batter until blended. Pour the batter into the prepared pan.
3. For topping:
   • Melt the butter in a medium skillet over medium heat.
   • Stir in the maple syrup. Stir in the walnuts and coconut, until evenly mixed.
   • Remove from the heat. Set aside.
   • Spoon the topping evenly over the batter.
4. Bake on the center oven rack for about 45 minutes, until the cake pulls away from the sides of the pan. (A toothpick inserted in the center of the cake should come out clean.)
5. Cool the cake in the pan on a rack for at least 15 to 20 minutes before serving.