I’ve said before, i’m not much of a baker BUT this coffee cake turned out good enough to fill the bellies of 9 hungry family members including a husband who requested more frequent baking attempts. I used flour that i’d milled a few weeks before and had kept in the fridge. The cake is delicious and does not have a heavy whole wheat texture at all.
I got the recipe from a very cool cookbook i received for my birthday this year, Dungeness Crabs and Blackberry Cobblers and used my mother in law’s old mixer to whip it together. I love that thing! The berries came from local Springbank Farm in Lebanon. It’s blueberry season in Oregon, y’all! Get ’em while you can and freeze what you can’t eat now! Or bake a whole lot of coffee cakes!
There happens to be just a bit left after breakfast…. i’m thinking vanilla ice cream and coffee cake for dessert! Enjoy!