coffeecake | A little Swiss, a little Canadian

This is a recipe from Rolling Ridge Maple Products. A small Maple Syrup producer in Southwestern Ontario, just outside of London. We had my Mother visiting for two weeks and of course we had to visit a Maple Syrup producer;) She loved it!! We went home with some Syrup, Maple Sugar and Maple Butter…amazing!

Maple-Pecan-Coffeecake

1/2 cup unbleached flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups whole wheat flour
1 egg
1 cup buttermilk or sour milk
1/4 cup melted unsalted butter
1/4 cup Maple Syrup

Topping

1/4 cup whole wheat flour
1/4 cup coconut sugar or brown sugar
1/2 cup chopped pecans or walnuts
1 tsp cinnamon
1/4 cup melted unsalted butter

-Preheat oven to 375F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat egg until very light; add the buttermilk, melted butter and maple syrup and beat until just combined. Spread batter smoothly in a buttered 8-inch pan.

-Sprinkle with topping. (To make the topping: mix together whole wheat flour, coconut sugar, pecans, cinnamon and melted butter)

-Bake the coffeecake about 25 minutes or until a tester inserted in the middle comes out clean.

-Drizzle with some Maple Butter, Maple Syrup or Icing Sugar.