Streusel Coffee Cake

I made this scrumptious coffee cake topped with walnuts the other morning. Divine!



The pictures don't really do justice, since the chopped walnuts make it look a little funny. I used soft white wheat (also known as pastry grain ) to make this. I ordered just a little bag of this soft white to experiment with it. I really don't know a whole lot about the differences in certain grains, like red and white wheat or hard red and soft white. I only know well the three grains I use to make my bread and that's it (spelt, kamut, oat groats). And I only know that much because someone taught me. When someone "mentors" you in the kitchen, demonstrating how to make this or that, cooking comes to life, and it's easier to make changes in your family, if desired.



I also used whole cane sugar called Rapadura, instead of refined sugar (in the topping). There's a little bit of a taste difference, if you grew up on refined sugars like I was used to tasting. Rapadura just gives it a bit more of an earthy taste. Rapadura IS sugar, just not as refined. I don't buy too too much of this sugar, since it's a little bit pricey, but I do keep some on hand for recipes like this. Mmm good!

Come on over and sip a cup of joe with me and sample some coffee cake. Have a great week!