DEC21-Flipbook-Combined - Flipbook - Page 5
Maple-Pecan Coffee Cake
Yield: 6 servings.
1/2 cup dark brown sugar
1/4 cup all-purpose flour
1/4 cup pecans, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup pecans, chopped
1/2 cup pure maple syrup
1/2 cup vegetable oil
1/4 cup whole milk
2 large eggs, beaten
1 teaspoon maple extract (can be found at
specialty kitchen stores)
½ teaspoon vanilla extract
8 ounces sour cream, at room temperature
1 cup powdered sugar
2 tablespoons maple syrup
For the crumble: In a small bowl, combine brown
sugar, flour, pecans, cinnamon, and salt. Mix well
using a fork. Use fork to stir while you pour in melted
butter until a crumb-like texture forms. Break up any
large crumbs with fork.
For the coffee cake: Preheat oven to 350°. Prepare
an 8-inch square pan with nonstick cooking spray. In
a large bowl, stir together flour, baking powder, baking soda, salt, brown sugar, and pecans. In a small
bowl, stir together the maple syrup, vegetable oil,
milk, eggs, and extracts. Stir the sour cream into the
wet ingredients until combined.
Make a well in the center of the dry ingredients, then
pour in the wet ingredients. Gently stir until just combined. Do not overmix. Spoon half of the batter into
the prepared pan. Sprinkle with half of the crumble.
Spread the remaining batter over the crumble.
Sprinkle with the remaining crumble.
Bake for 35 minutes or until a toothpick inserted in
the center comes out clean. Cool for 15 minutes.
For the icing: In a small bowl, combine powdered
sugar and maple syrup until a thick, pourable
icing forms. Drizzle icing over warm cake. Cut into
squares and serve. Store leftovers, covered, at room
temperature for up to 4 days.
Orange & Ginger Oatmeal
with Toasted Walnuts
Yield: 4 servings.
1 tablespoon unsalted butter
1 tablespoon brown sugar
¼ cup walnuts, chopped
1 cup milk (low-fat, whole, or almond milk)
2 1/2 cups water, plus more as needed
1 cup steel-cut oats
1/2 teaspoon kosher salt
1 teaspoon fresh orange zest, plus more for garnish
1/2 teaspoon ground ginger
¼ teaspoon ground cinnamon
In a small saucepan, melt butter on medium heat. Add brown sugar
and stir until dissolved. Add chopped walnuts and stir until evenly
coated in sugar mixture. Reduce heat and continue stirring walnuts
until they begin to smell toasted. Remove from heat and set aside.
In a large saucepan, combine milk and 2 1/2 cups water. Bring to a boil
over high heat. Stir the oats and salt into the boiling water. Return
mixture to a steady boil, then reduce heat to low or simmer.
Gently simmer for 20 minutes, stirring occasionally and scraping
the bottom of the pan to prevent sticking. For softer, creamier oats,
continue cooking for 5 to 10 additional minutes, stirring every few
minutes. If the oatmeal becomes too thick, add water or milk to thin it
out to desired consistency.
Remove oatmeal from heat and let sit a few minutes to thicken. Stir
in orange zest, ginger, and cinnamon. Serve oatmeal with additional
orange zest and the toasted walnuts. Store leftovers in refrigerator
for up to 5 days.
O U R S TAT E . C O M