Sometimes I make things I really like.
Sometimes I don’t.
I’m probably posting this recipe because I took pictures before I tasted it.
So…maybe you’ll like the pictures and learn from my mistakes.
[And I even tried to follow the recipe. Well, not TOO close. I was making it healthier and in a different type of pan without raisins. Is that too bad?]
Cinnamon Swirl Coffee Cake
3 cups whole wheat pastry flour
2 T. cornstarch
1 1/2 tsp. baking soda
3/4 tsp. salt
3/4 cup buttermilk
1/2 cup honey
1/3 cup oil
1/4 cup sugar
1 1/2 tsp. cinnamon
In a small bowl, combine the flour, cornstarch, baking soda, and salt. In a medium-sized bowl, combine the egg, buttermilk, honey, and oil. In a separate bowl, combine the sugar and cinnamon. Add flour mixture to wet ingredients; stir until just mixed. Spoon half the batter into a well-greased small bundt pan. Sprinkle with cinnamon-sugar. Spoon the remaining batter on top. Swirl with a knife. Bake at 350 for 40-50 minutes or until a wooden skewer inserted in the middle comes out clean. Remove from oven and shake until you feel the sides loosening. Let it sit 10 minutes before inverting it. Yield: 6-8 servings
I’ll tell you why it didn’t turn out good. I thought about replacing the baking soda with 1 T. baking powder. But I didn’t. I thought the acidity of the buttermilk would balance it out. Well, that’s what was wrong. Maybe it was our attempts to make it healthier. Anyway, if you make it, I would suggest you use the baking powder. Or, if you don’t care to make it healthy, just follow the original recipe here. Whatever you do, don’t tell how much I change recipes when I think I’m actually following them.