I invented this cake the afternoon of my youngest son's birth. It went in the oven, and two and a half hours later we had reason to celebrate. He was born at home, attended by two midwives. It's reminiscent of a coffee cake from childhood.
INGREDIENTS:
9 - 10" springform pan, the bottom lined with parchment paper and the sides oiled.
Fruit of choice in season: blackberries, raspberries, blueberries, and in the fall, diced apple and pear.
1/2 cup extra virgin olive oil
3/4 cup maple syrup
2 free range eggs
1 tsp. vanilla
1/2 cup goat yogurt (or your choice)
2 cups whole wheat pastry flour
1 tsp. baking powder
dash of baking soda
dash of sea salt
TOPPING:
1/2 cup chopped walnut
1/2 tsp cardamon
1/2 tsp cinnamon
2 tbsp olive oil
1/3 to 1/2 cup maple syrup
DIRECTIONS:
Mix in a mixer, or by hand, the wet ingredients. Add the dry, and continue mixing. Spoon cake in pan. Set fruit across the top. Spoon the nut and maple mixer the surface.
Bake at 375 degrees for 40 minutes or so until a knife inserted is dry. 350 degrees if in a convection oven.
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