A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves.
Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.
Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes.
Transfer to a plate to cool.
Reduce oven temperature to 325 degrees .
Whisk eggs and brown sugar in a medium bowl until thoroughly blended.
Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended.
Fold in 1 cup of the walnuts.
Spread the batter into the prepared pan.
When the cake is done, transfer the pan to a wire rack.
Enjoy warm or room temperature.
Barley is high in fiber and has a low glycemic index.
Store in the freezer.
It is available in large supermarkets and at natural-foods stores.
(Or find it online from bobsredmill.com or kingarthurflour.com.)
Store it in the freezer.
Measuring tip: We use the spoon and level method to measure flours.
Use a knife or other straight edge to level the flour with the top of the measuring cup.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
