I made this coffee cake with a few people in mind. My dad and his wife, Kim, were visiting for my graduation and his birthday was a few days before their arrival and they are both lovers of a perfect crumb. My dad will both be the first to deny that he wants a piece of his own but will also be the first to gobble it up and finish if you persuade him otherwise! And Kim has no reservations to let you know she’d love a piece, which I totally appreciate (as I am the same!). Together, they end up evening each others eating habits (and personalities) out which makes baking for them a total treat. With this in mind, I made this “healthy” version of a coffee cake which I normally do not do (a baked good is a baked good!). What made it healthy was the use of whole wheat pastry flour (instead of white flour) and canola oil (instead of a lot of butter) and it turned out really well. It was like a less-guilt breakfast, the wheat making it a little heartier and a little more sustaining to ease you into your day.
I made two pans, taking one with me to the bread making extravaganza and giving one to my dad and Kim to take home with them. While the bread rose, we nibbled on the coffee cake, drank coffee and tea creating connections and learning about each other better with stories, antidotes, and conversation. I am still reeling from how fun that was 
.
Cardamom-Crumb Coffee Cake (Eating Well magazine, June 2008)
Oatmeal Crumb
6 tblspns cold, unsalted butter, cut into small pieces
1/2 cup packed light brown sugar
1 cup old fashioned rolled oats
1/4 cup white whole-wheat flour or whole wheat pastry flour
1/2 teaspoon ground cardamom or cinnamon (I used both!)
1/4 cup chopped walnuts (optional)
Cake
2 cups white whole-wheat flour or whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cardamom or cinnamon (again, both!)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup nonfat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
For Oatmeal Crumb: Combine butter, brown sugar, oats, flour, and spices in a food processor and process until crumbly. I go the old-fashioned route and use my hands mixing it by taking fistfulls until it’s all crumbled together.
For the Cake: Preheat oven to 350 degrees F. Butter or oil an 8-inch square baking pan. Sift flour, spices, baking soda and salt together in a large bowl. Whisk eggs and brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil, and vanilla. Add the wet ingredients to the dry ingredients, stirring each time to thoroughly blend the ingredients together. Spread half the batter into the pan. Sprinkle with half the crumble mixture and spread the remaining batter on top, then top with the rest of the crumble mixture giving your coffee cake some good layers. Bake until browned and a toothpick or knife comes out clean, about 35-40 minutes. Let cool for 10 mins, serve warm.
Enjoy!
