Barley Coffee Cake

A memory came up on my Facebook feed today of a coffee cake I made two years ago, and it was so delicious! I really love the nutty flavor of barley and the shared benefits to oatmeal.

I am just going to share the details of the blog post today, but bonus points to anyone who uses my pancake and waffle base and compares it to this recipe to see how I got from one to the other:

Ingredients:

• 1 cup barley grains (milled into fine flour)
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup sugar
• 1 egg
• 1 cup milk
• 1/8th tsp lemon extract (or vanilla)
• Dash of cardamom

Crumble Topping AKA Streusel

• 20 grams white sugar
• 60 grams fresh milled flour
• 40 grams granulated sugar
• 5 grams molasses
• 50 grams butter
• 1/2 tsp cinnamon (optional)

Directions:

1. Preheat oven to 375 F.
2. Mix the ingredients together for the cake in one bowl
3. Mix the ingredients for the streusel together in another.
4. Pour the cake mix into a greased 8x10 pan.
5. Top with crumble topping.
6. Bake till 190 F (for me, that was 24 minutes)
7. Remove from the oven and let cool 10 minutes before serving

Minus some of the sugar, this is also very close to my pancake and waffle base.

It really CAN be easy, quick and painless to do this at home.