In honor of National Oatmeal Month I constructed an oatmeal appreciative recipe. This coffee cake combines juicy green apples and tart dried cherries to complement its whole grain texture. Have it for breakfast or dessert, you choose! Hope you enjoy this decadent smelling treat amongst many oatmeal loving individuals. Happy Baking!
Whole Wheat Apple Cherry Oat Coffee Cake
- 2 ¼ cups Bob’s Red Mill Whole Wheat Pastry Flour
- 1 cup Bob’s Red Mill Rolled Oats
- 1 cup brown sugar
- 2 t. cinnamon
- ½ t. nutmeg
- ¾ cup non-hydrogenated shortening(cut into small pieces)
- ½ t. baking powder
- 1 t. baking soda
- ½ t. salt
- ¾ cup apple juice
- ¾ cup soymilk (can be substituted for any milk)
- 2 t. vanilla extract
- ½ cup dried cherries (roughly chopped)
- 1 peeled and cored green apple(roughly chopped)
Preheat oven to 375°F. Combine the flour, oats, brown sugar, cinnamon and nutmeg in a small mixing bowl. Cut in shortening using a paddle attachment or a pastry cutter. After the mixture becomes crumbly and the shortening is well dispersed, remove 1 cup of the mixture and set aside. Add baking powder, baking soda and salt. Briefly stir or pulse to combine.
In a liquid measuring cup measure apple juice, soymilk and vanilla extract and stir together. Stir liquid mixture into the crumb mixture until just combined. Scrape down sides of bowl if necessary. Fold in the fruit and place batter into a greased 9 by 13 inch baking pan. After evenly spreading into the pan, sprinkle the remaining cup of crumb mixture over the top. Bake for 17-20 minutes.