Somedays I just NEED some coffee cake, don’t you? This week I had one of those days and out came this delightfully moist cake! It was just what I needed to combat the wet and soggy weather we’ve been having.
Okay, now I have to make a confession, ready? Part of me gets sad when summer comes…can you believe it? I know, it is hard for me to actually admit. I love when the sun comes out, I love the outside playtime, I love the beach, and I really love the freedom summer brings, but I HATE how I get less time in my kitchen…I miss my kitchen, but I just can’t seem to get time in it when all we are doing is being outside. So this time of year I try and get as much inside baking and cooking in as possible. I do love summer food, I just struggle to find the time in the summer to be in my kitchen creating it! Maybe this summer will be different? Either way, I am cherishing my last days of baking until school gets out, the sun comes out (hopefully), and my schedule disappears.
Can anyone out there relate to my apprehensions of summer or am I the only crazy one?!?
Whole Wheat Raspberry Coconut Coffee Cake
Adapted from Gimme some oven
- 1/2 cup melted coconut oil
- 1 cup sugar
- 2 eggs
- 2 cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/4 cup sour cream
- 3/4 cup raspberry jam
- 1 tsp. cinnamon
- 1/2 cup brown sugar
- 3/4 cup rolled oats
- 1/2 cup shredded (unsweetened) coconut
Preheat the oven to 350 degrees. Grease a 9×13 inch pan.
In the bowl of your stand mixer combine the coconut oil and sugar. Add the eggs to the mixture, one at a time, beating well and scraping down the bowl after each addition. Add in the vanilla.
In a separate bowl stir together the flour, baking soda, baking powder and salt.
Add a third of the dry ingredients to the wet and mix until combined. Then add in half the sour cream and mix until combined. Repeat until all the flour and sour cream are mixed in.
Pour the batter into the 9×13 inch pan. Drop the raspberry jam onto the batter and use a knife to swirl it in. In a small bowl combine the cinnamon, sugar, rolled oats, and shredded coconut. Once combined sprinkle evenly over the top of the raspberry jam.
Bake the coffee cake until a toothpick inserted comes our clean, about 30-35 minutes.