Walnut spice breakfast cake
Instructions:
- CAKE:
- 1½ cups white whole wheat flour (6½ ounces);
- ½ cup whole grain barley flour (2 ounces);
- 2 teaspoons baking powder;
- 1 teaspoon ground cinnamon;
- ¾ teaspoon ground cloves;
- ½ teaspoon baking soda;
- ¼ teaspoon ground nutmeg;
- ½ teaspoon fine sea salt;
- 2 large eggs, at room temperature;
- ¾ cup packed dark or light brown sugar;
- ⅔ cup plain whole-milk or lowfat Greek yogurt;
- ½ cup freshly squeezed orange juice;
- 2 teaspoons finely grated orange zest;
- ¼ cup extra-virgin olive oil;
- 1 cup coarsely chopped toasted walnuts.
- SYRUP, AND TO FINISH:
- ¼ cup freshly squeezed orange juice;
- ¼ cup packed dark or light brown sugar;
- 1 small strip orange zest (1 inch by 1 inch);
- 2 whole cloves;
- ¼ cup coarsely chopped toasted walnuts.
- To make the cake, position a rack in the center of the oven and preheat to 325°F. Lightly butter the bottom and sides of an 8-inch square glass baking dish, or coat with cooking spray. Line the bottom of the pan with parchment paper, and lightly butter the paper as well. Dust the pan with flour, tapping out excess.
- Whisk together the whole wheat flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg, and salt in a large bowl. Whisk the eggs and brown sugar in a medium bowl until well blended. In a small bowl, combine the yogurt with the orange juice and zest, stirring until smooth; gradually whisk into the egg mixture, followed by the olive oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between with a rubber spatula until just blended. Fold in 1 cup of the walnuts. Spread the batter in the pan, evening out the top with the spatula.
- Bake the cake until a cake tester or toothpick inserted into the center comes out almost clean, with a few moist crumbs attached, about 35 minutes.
- While the cake is baking, prepare the syrup. Combine the orange juice, brown sugar, zest, and cloves in a small heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring a few times. Adjust the heat to maintain a simmer and cook, uncovered, for 4 to 5 minutes until thickened (you will have a scant ¼ cup). Remove and discard the zest and cloves, and set aside to cool.
- When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and, while the cake is still hot, brush the syrup over the cake 3 to 4 times, allowing it to seep in each time. Sprinkle with the remaining walnuts and let cool for 30 minutes. To unmold the cake, loosen around the edges with a small sharp knife, and invert onto a flat plate or a small square tray; remove the parchment paper and invert again onto a wire rack, right side up. Cool completely or enjoy warm. Cut into 12 squares.
- TO GET A HEAD START: Don’t hesitate to bake this cake 1 day ahead, as its aroma only gets better. Store in an airtight container at room temperature.