This Lemon-Walnut Coffeecake is scented with citrus and topped with crunchy nuts. It's a perfect snack or dessert.
Course: Breakfast, Dessert, Snack
Keyword: coffeecake, lemon walnut coffeecake
Author: Jessica Fisher
2 1/4cupwhole wheat pastry flour
1 1/4cupsucanat or brown sugar
1cupchopped walnuts or other nut of your choice
Preheat the oven to 350°. Spray a 9x13-inch pan with nonstick spray.
In a large mixing bowl combine the flour, sucanat, cinnamon, salt and ginger. Blend in the oil until smooth.
Remove 3/4 cup mixture to a small mixing bowl and add the nuts. Set this mixture aside.
To the large mixing bowl, stir in the baking powder, baking soda, and lemon zest. Stir in the egg and buttermilk, blending until smooth.
Pour the batter into the prepared pan. Sprinkle the crumb-nut mixture over the batter.
Bake for 30 minutes or until tester comes out clean. Cool on a rack before serving.
Note: Store leftovers in an airtight container at room temperature for up to 4 days.If you do not have whole wheat pastry flour, you can substitute an equal amount of unbleached, all-purpose flour.Nutritional values are approximate and based on 1/12 the recipe.