Crunch - Topped Spice Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 9 |
|
I used some of my homemade buttermilk to make this portable, lightly sweetened flax and spice cake nice and tender while a blend of cream cheese and freshly churned butter kept it moist. For contrast I flung a bit of granola on top! Read more ! Ingredients:
1/4 cup softened butter |
1/4 cup low-fat cream cheese, softened |
1/3 cup brown sugar |
1 egg |
1 tbsp vanilla |
1 cup whole wheat flour |
1/2 cup all purpose flour |
1/4 tsp salt |
1/2 tbsp baking powder |
1 tsp baking soda |
1 tbsp cinnamon |
1 tsp allspice |
1/4 tsp black pepper |
2 tbsp ground flaxseed |
1 cup buttermilk |
2 tbsp crunchy granola |
Directions:
1. Preheat oven to 350F, grease a 9 square pan.
2. In a bowl, cream together butter, cheese, sugar, egg and vanilla.
3. Stir in the dry ingredients, followed by the buttermilk, until a thick, smooth batter is formed.
4. Spread in the prepared pan and top with granola.
5. Bake 40-45 minutes, until tests done. Cool completely in the pan.
|
|