KATHIE’S QUICK COFFEECAKE

Makes 1 - 8 x 8" coffeecake

Preheat oven to 375 degrees.
Grease baking pan.

READ INSTRUCTIONS COMPLETELY BEFORE STARTING.

Ingredients:

WET -

½ cup butter (1 stick), softened
½ cup honey
2 large eggs
2 large ripe bananas, mashed or equivalent in apple sauce (approximately 1 cup)
1 cup buttermilk, yogurt or milk soured with vinegar (1 Tbls. vinegar to one cup regular milk - allow to set for 5 minutes)
1 tsp. vanilla extract (not flavoring)

DRY-

2 cups freshly-ground whole wheat flour (use hard or soft white pastry berries), fine grind
1 tsp. salt (Real or Celtic Sea Salt)
1 tsp. baking POWDER
½ tsp. baking SODA

TOPPING - Mix the following together ahead of time.

1/4 - ½ cup chopped nuts
1/4 cup shredded, unsweetened coconut
½ cup rolled oats (fresh is best)
1/4 cup Sucanat

(Be creative and add items such as currants, chocolate chips, raisins, etc.)

CAKE INSTRUCTIONS:

For faster preparation time use a mixer, but only mix until blended.

1. Mix wet ingredients in a large mixing bowl.
2. Mix dry ingredients in separate bowl.
3. Add dry ingredients to wet and mix only until blended.
4. Grease an 8 x 8-inch baking pan.
5. Pour batter into pan and scatter topping on top.
6. Bake as noted above for 40-45 minutes or until center is done by checking with a knife or toothpick. Amount of time needed for baking will depend on type of pan and oven.
7. Cool cake in pan on wire rack.
8. Prepare rum syrup, stick holes in top of cake in numerous places with a toothpick. Spoon syrup over top of cake. Serve warm or cool.

RUM SYRUP -

½ cup honey
½ cup water
1/4 - ½ tsp. rum extract or flavoring

Cook honey with water in small saucepan until a soft-ball stage syrup is formed.

Remove from heat and mix in rum extract. Spoon over cooled cake.