Clean(er) Coffee Cake

I love coffee cake! The real, homemade version that typically has lots of butter, sour cream and sugar. It's delicious. It's also something that is definitely a "sometimes food", as our friend Cookie Monster says. I wanted to try to recreate a version that I could eat more than "sometimes".  And you know what? It worked. This is fancy enough for Easter brunch, but healthy enough for every (other) day. Enjoy!

You can print this recipe here Clean(er) Coffee Cake.

Grease and flour a bundt pan. Cream 3/4 coconut oil (I scooped mine out by the tablespoon - 12 of them to be exact) and 1 cup raw honey in electric mixer. Add 4 eggs, 1 at a time. It gets a bit runny here. Then add 1 1/2 t pure vanilla extract and 1 1/4 cup plain greek yogurt.

In a separate bowl, combine 2 1/2 cups 100% whole wheat flour, 1/2 cup ground flaxseed, 2 t baking powder, 2 t baking soda and 1/2 t salt.

With the mixer on low, add the flour mixture to the batter until combined.

Place the streusel ingredients in a food processor and pulse until fine. Those ingredients are: 1/4 cup light brown sugar, 1/4 cup raw sunflower seeds, 1/4 cup pumpkin seeds, 1 cup raw walnuts and 1 T cinnamon.

Spoon half the cake batter in the prepared pan. Pour the streusel mixture on top and evenly spread around the pan. Put the remaining cake batter over the streusel. Bake for about an hour. Let cook on a wire rack and then tip over onto serving platter.

I think it's best when warm, but it was good at room temperature too.

You could even drizzle a little glaze over it to fancy it up.