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Fruit and Nut Coffee Cake
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Fruit and Nut Coffee Cake
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Fruit and Nut Coffee Cake
Created by Chef Dale MacKay
Ingredients
| ½ | cup BECEL Buttery Taste Margarine | |
| ½ | cup brown sugar | |
| 3 | eggs | |
| ½ | cup rolled oats | |
| 1 | cup ONLY OATS Gluten-Free Oat Flour | |
| 2 | teaspoons baking powder | |
| 1 | teaspoon baking soda | |
| ¼ | teaspoon salt | |
| ⅓ | cup heavy cream | |
| 1 | cup carrots, finely grated | |
| ½ | cup Granny Smith apple, coarsely grated | |
| 1 | cup walnuts | |
| ½ | cup shredded coconut | |
| ¼ | cup CO-OP GOLD Milk Chocolate Baking Chips | |
| ¼ | cup CO-OP GOLD Semi-Sweet Chocolate Baking Chips | |
| 2 | tablespoons peanut butter |
Directions
Serves: 8
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes
Preheat oven to 350°F.
In a mixing bowl, add margarine, brown sugar and eggs. Use an electric mixer to whip on high for two to three minutes. Add rolled oats, oat flour, baking powder, baking soda and salt. Mix well at a low speed. Add all remaining ingredients and mix on low for one minute or until combined.
Grease an 8 x 8-inch cake pan and line with parchment paper. Add mixture and spread evenly. Bake for 40 to 50 minutes. Cool completely before serving.
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