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Pecan-Berry Coffee Cake for Mom

Written for the River Current Publication
 
 
This Sunday, we shall once again bestow praise upon our mothers.  We shall applaud them for all that they have tirelessly done for us…for raising us well, for their never-ending support, for being our teachers, our friends and our encouragers…and most importantly, for loving us unconditionally.
Mothers come in all sizes, shapes and colors.  But one thing is true about mothers everywhere; the role they have assumed is both the hardest and most rewarding job in the world.  For me, being a mother is my proudest of accomplishments.  I extend my best wishes to all of you for a day that is as splendid as you!
As mentioned last week, I am planning a special Mother’s Day luncheon for my mother this year.  Here is another recipe that I plan to share with her and my boys.  We shall gather our family around the table and carry on the tradition that my mother started so many years ago…sharing a celebration of good food with those we love. 
 
Pecan-Berry Coffee Cake
1 cup white whole-wheat flour, plus 1 ½ tsp., divided
3 Tbsp. cornmeal
1 tsp. aluminum-free baking powder
½ tsp. sea salt
3 Tbsp. organic butter, softened
3 Tbsp. coconut oil
¾ cup raw organic sugar
2 large farm fresh eggs
1/3 cup organic milk
2 Tbsp. lemon zest
1 ½ tsp. vanilla extract
1 ½ cups blueberries or raspberries
¾ cup finely chopped peeled apple
 
Topping:
3 Tbsp. cold organic butter
¼ cup raw organic sugar
1 tsp. white whole-wheat flour
1 tsp. cinnamon
1/2 cup chopped pecans
 
Ingredients prepped and ready to roll.
 
1. Whisk together: 1 cup flour, cornmeal, baking powder, and salt in medium bowl.
2. Beat softened butter and oil in a large bowl for 2 minutes.  Scrape down the sides of the bowl and add ¾ cup of sugar, beating until smooth…about 2 minutes.  Add eggs, milk, lemon zest and vanilla and beat until smooth…another 2 minutes.
3. Add the flour mixture slowly, beating on low just until combined.
4. Place berries and apple in a small bowl; sprinkle with the remaining 1 ½ tsp. of flour and toss gently.  Add fruit to the batter and gently fold in until just combined.
5. Spread batter into a lightly oiled 8 inch square pan.
 
Look at this gorgeous batter!  Only I would think a batter was gorgeous...lol
 
6. To prepare topping:  Combine cold butter, ¼ cup sugar and cinnamon in a small bowl.  Combine with a fork or pastry blender until crumbly.  Add pecans and toss to combine.  Sprinkle the topping over the batter.
7. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
 
 
 
Sorry, another recipe with lots of bowls.  Oh well, it’s for your mother; she deserves it!



 

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