A refreshing take on a traditional coffee cake.
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 tsp ceylon cinnamon
- 2 tbsp. soft butter
Coffee cake batter:
- 3 cups whole wheat flour, freshly ground
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 cups organic sugar
- 1/2 cup coconut oil
- 1 1/2 tsp. vanilla
- 3 eggs
- 1 1/2 cups kefir*
- 1/4 cup butter, melted
- 1 cup powdered sugar (icing sugar)
- 1 tsp. vanilla
- 2 tsp. kefir*
- Mix butter and sugar together until creamy.
- Stir in cinnamon and nuts and mix till crumbly.
- Set aside.
- In a large mixing bowl, cream together coconut oil and sugar.
- Beat in kefir.
- Add vanilla and eggs and beat after each addition.
- Without mixing, add flour, baking soda, and baking powder.
- Beat just until the dry ingredients are mixed in with the moist ingredients. Do not over beat.
- In a well greased and floured angel food cake tin or bundt pan, spread 1/2 of the batter.
- Sprinkle 1/2 of the streusel.
- Spread the remainder of the batter on top.
- Smooth out the batter surface.
- Sprinkle the remaining streusel over the top of the batter.
- Preheat oven to 325F.
- Bake the cake in the oven for 45 to 50 minutes, or until toothpick inserted into cake comes out clean.
- Cool on a rack for 10 min.
- Remove from pan.
- Continue to cool on the rack until just warm.
- Melt butter and add powdered sugar.
- Mix well with a fork or a whisk to remove any lumps from the sugar and achieve a smooth consistency.
- Add vanilla and kefir.
- Beat well.
- The consistency should be smooth and liquid.
- If it is too thick to drizzle, add more kefir 1 tsp at a time.
- If it is too thin, add more powdered sugar, 1 tsp. at a time, until desired consistency is achieved.
- Spread over the top of the cake, while the cake is still warm.
- Drizzle a small amount down the sides of the cake.
- Garnish with pecan halves, if desired.