Cinnamon Swirl Coffee Cake

A delicious rustic cake that’s a great treat for breakfast, snack or dessert. Delightfully grainy, buttery and bursting with bold and sweet cinnamon, it’s a hit any time of day.

Dry mix

• 1 bag GRAINSTORM Ancient Grain Pancake Mix (for finer texture)
  Or mill your own

Wet mix

• 2 large eggs
• 1 stick (½ cup) butter, melted
• 2 tbsp extra virgin olive oil
• 1¾ cups plain yogurt
• 6 tbsp organic cane sugar
• 1 tsp vanilla extract

Other ingredients

• ⅓ cup brown sugar
• 1-2 tsp cinnamon 


DIRECTIONS

1. Preheat oven to 350°F, use convection if you have it; lightly grease Bundt or loaf pans
2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
3. Other ingredients: combine in small bowl to make cinnamon swirl mixture, set aside
4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
5. spoon half the batter into pan, add a generous layer of cinnamon sugar; then add remaining batter and final layer of cinnamon sugar
6. using a thin knife, gently swirl the batter to create swirl effect
7. Bake 45-55 minutes for bundt (25-35 min at 375° for shallow loaves) until the tops JUST spring back and tester comes out clean. Do not over bake.
8. Remove from oven, set in pans for 10-15 minutes, then remove to cooling rack

Makes one beautiful bundt cake or 2 medium loaves