You know how I love a hearty, sweet and special breakfast on the weekends. This weekend, I opted to make Heidi’s coffee cake recipe I had been eyeing all week. I substituted sorghum molasses for the maple syrup that the recipe called for. Sorghum is gooooood stuff. It’s thick and gooey with a sticky sweet flavor. It’s made from sugar cane unlike maple syrup, which comes from maple trees.
The other substitute I made was blackberries for huckleberries. I suspect you could use any berries you like. Tart berries such as cranberries or raspberries would be ideal to cut the sweetness of this cake.
This cake was a perfect Sunday morning treat! It was light and sweet and tangy from the fruit with a crunchy texture from the nuts. I loved the flavor of the molasses. This recipe is simple and delicious.
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