serves 12
time 45 mins
difficulty Moderate
  • 8-inch square cake pan
  • oven
  • electric mixer/whisk
author Dana Shultz
write-up Write Up
forked from Blueberry Coffee Cake
  1 1/2 cup 1 1/2 cup unbleached flour  
  1. preheat oven to 350 degrees. spray an 8-inch square cake pan with cooking spray.
  2. whisk together the flours, baking soda and salt.
  1/2 cup 1/2 cup whole-wheat flour  
  1 tsp 1 tsp baking soda  
  1/2 tsp 1/2 tsp salt  
  3 tbsp 3 tbsp sugar  
  1. in a small bowl, stir together the granulated sugar, cinnamon and walnuts.
  1/2 tsp 1/2 tsp cinnamon  
  1/2 cup 1/2 cup walnut pieces  
  1/2 cup 1/2 cup packed brown sugar  
  1. in a large bowl, beat the brown sugar, butter and oil until fluffy, scraping down the sides when necessary.
  2 tbsp 2 tbsp butter softened  
  2 tbsp 2 tbsp canola or coconut oil (or sub apple sauce)  
  2 whole 2 whole eggs  
  1. beat in the eggs, 1 at a time, beating until fully combined. beat in the vanilla and yogurt.
  2. add the flour mixture in two portions, stirring until just combined.
  3. spread half of the batter into the prepared pan. sprinkle half of the nut mixture over the batter and top with the strawberries.
  4. spoon the rest of the batter into the pan, smoothing the top. sprinkle the remaining nut mixture over the cake, pressing gently.
  5. bake until a toothpick or knife inserted in center comes out clean, about 30 to 35 minutes. let cool almost completely and serve warm, or cover to retain freshness. should stay for a few days. freeze of refrigerate for longer storage.
  1 tsp 1 tsp vanilla extract  
  1 cup 1 cup plain low-fat yogurt (or sub fruit flavored)  
  3/4 cup 3/4 cup strawberries (quartered)