Muesli Coffee Cake

Name: Muesli Coffee Cake
Prep time: 25 min
Total time: 3 h
Yield: 12 servings
Ingredients: 1 1/2 sticks unsalted butter, room temperature, plus more for pan; 3 cups white whole-wheat flour, plus more for pan; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon coarse salt; 1 3/4 cups sugar; 4 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 cup buttermilk; 3/4 cup muesli (preferably unsweetened); 2 tablespoons honey; 2 cups fresh blueberries

Recipe photo courtesy of Con Poulos

Skip buttery, sugary streusel and try topping your coffee cake with crunchy honey-sweetened muesli instead. It's better for you and just as delicious.

Source: Martha Stewart Living, September 2014

3 hours 25 mins 12

Total Time Prep Servings

Ingredients

Directions

1. Preheat oven to 350 degrees. Butter a 9 1/2-inch tube pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 1 minute. Gradually beat in sugar until mixture is pale and fluffy, about 2 minutes. Add eggs one at a time, beating to combine after each, then beat in vanilla. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix).
2. Combine muesli and honey in a small bowl. Spread half of batter in prepared pan. Top evenly with blueberries. Spread remaining batter on top, then crumble muesli mixture over batter, pressing gently to adhere. Bake until a tester inserted in middle comes out clean, about 1 hour, 10 minutes (if cake is browning too quickly, tent with foil). Cool completely, at least 1 1/2 hours, before removing from pan. Cake can be stored at room temperature up to 2 days.

Variations

The cake can also be topped with a simple glaze: Whisk together 1 cup confectioners' sugar and 2 tablespoons milk until smooth, then drizzle the mixture over the cooled cake; let set 20 minutes before serving.