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.