As most of your know, I am teaming up with Hoosier Hill Farm to promote their wholesome and wholesale products. Two of my favorites are their dried tart cherries and granulated honey crystals. Why? Both are multi purpose and multi-delicious!
I whipped up a new and tasty breakfast treat: Honey Cherry Walnut coffee cake with an oat streusel.
Honey Cherry Walnut Coffee Cake with Oat Streusel:
Oven: 350 degree F
Bakeware: 9 inch x 9 inch square baking pan, lined with soften butter and parchment paper
Estimated bake time: 45-50 minutes
1 stick unsalted butter, soften
3/4 cup Hoosier Hill Farm Granulated honey crystals
2 teaspoon vanilla
3/4 cup whole milk
2 cups all purpose flour
2 teaspoon baking powder
1 cup Hoosier Hill dried tart cherries
2 teaspoon fine sea salt
1 cup all purpose flou
1 cup rolled whole oats (not instant oats)
1/2 cup Hooiser Hill granulated honey crystals
1/4 cup brown sugar
1 teaspoon fine sea salt
1 stick unsalted butter, chilled, cut into cubes
In a standing kitchen mixer, cream together: 1 stick (8 tablespoons) soften unsalted butter with 3/4 cup granulated honey crystals until nice and smooth (approx. 10 minutes), with the paddle attachment.
In a small bowl, combine: 2 eggs, 2 teaspoons vanilla extract, and 3/4 cup milk.
In a small bowl, combine: 2 cups all-purpose, 2 teaspoon baking powder, 1 cup dried tart cherries, 2 teaspoon fine salt.
Make streusel: In the stand kitchen mixer with the paddle attachment, add: 1 cup flour, 1 cut rolled whole oats, 1/2 cup granulated honey crystals, 1/4 cup brown sugar, 1 teaspoon fine salt, and 1 stick butter. Mix until crumble-like., about 5ish minutes Top on batter.