Healthy Muesli Coffee Cake

Being a Swiss, of course, I love muesli, and being a human-being, of course, I love cake. Combine both in a healthy (or at least, healthier), delicious, moist + crunchy coffee cake, and culinarily speaking, I'm happy as can be.



I'm excited to share this muesli coffee cake from Martha Stewart Living with you. White whole-wheat flour —a more delicate version of regular whole-wheat flour— combines with buttermilk and a layer of fresh blueberries for the moistest coffee cake. Get a wonderful crunch on top by sprinkling it with a mix of store-bought muesli and honey in lieu of sugary, buttery streusel.


Muesli Coffee Cake


Active Time: 25 min.
Total Time: 3 hr.
Serves: 12.

For the cover, they topped the cake with a simple glaze: Whisk together 1 cup confectioners’ sugar and 2 tablespoons milk until smooth, then drizzle the mixture over the cooled cake; let set 20 minutes before serving. 

Ingredients 
  • 11⁄2 sticks unsalted butter, room temperature, plus more for pan 
  • 3 cups white whole-wheat flour, plus more for pan 
  • 11⁄2 teaspoons baking powder 
  • 1⁄2 teaspoon baking soda 
  • 3⁄4 teaspoon coarse salt 
  • 13⁄4 cups sugar 
  • 4 large eggs, room temperature 
  • 2 teaspoons pure vanilla extract 
  • 1 cup buttermilk 
  • 3⁄4 cup muesli (preferably unsweetened) 
  • 2 tablespoons honey 
  • 2 cups fresh blueberries
Directions

1. Preheat oven to 350°. Butter a 91⁄2-inch tube pan; dust with flour.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
In another bowl, beat butter on medium speed until smooth, about 1 minute.
Gradually beat in sugar until mixture is pale and fluffy, about 2 minutes.
Add eggs one at a time, beating to combine after each, then beat in vanilla.
Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix).

2 . Combine muesli and honey in a small bowl. Spread half of batter in prepared pan. Top evenly with blueberries. Spread remaining batter on top, then crumble muesli mixture over batter, pressing gently to adhere.
Bake until a tester inserted in middle comes out clean, about 1 hour, 10 minutes (if cake is browning too quickly, tent with foil).
Cool completely, at least 11⁄2 hours, before removing from pan. Cake can be stored at room temperature up to 2 days.

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This recipe is courtesy of Martha Stewart (photography by Con Poulos). You can find more recipes from the Better For You Bake Sale (healthier takes on cookies, bars, cakes & more that still have the same delicious flavors of the classics), along with plenty of other recipes, crafts, and more, in the September issue of Martha Stewart Living, available on newsstands and for iPad now.

Friday DIY Roundup


Happy Friday! I'm headed out for the weekend to celebrate two birthdays, but of course I couldn't leave without sharing my favorite DIY projects of the week. Maybe they'll inspire you to DIY a thing or two during the weekend? In any case, have a lovely one!

1. DIY Wood Fabric Headboard from Craft Hunter (doesn't it look just like wood? I'm amazed!)
2. DIY Collar & Chain Necklace from Fall for DIY
3. DIY Braided Thread and Rhinestone Bracelets from Flamingo Toes
4. DIY Pineapple Ring Dish from Jade and Fern
5. Stamped DIY Napkins 4 Ways from Paper & Stitch
6. DIY Garden Markers from Wellnesting

Flying Houses by Laurent Chehere

You know how some dreams are mostly pleasant, but also have something off and almost scary about them? That's exactly how I feel when I contemplate the "Flying Houses" series by french photographer Laurent Chehere. They make me smile and dream, yet also kind of frighten me. They definitely don't leave the spectator unmoved.




See more of this series and of Laurent Chehere's work at his website.