As the market wound down this past fall and the winter squash seem to predominate, I spent a little more time with the other vendors - the local artisans who make products and sell them - things in jars, bags, and bottles. One of those vendors was Boulder Granola. Bet you'll never figure out what they make.
First, I was chatting to the folks at an adjoining booth and when the fellow at Boulder Granola heard that I had a blog and I liked to use local products in my recipes, he invited me over for some samples and pretty soon he was giving me samples to take home and use.
Well, okay, then.
I've got to say I love a company with a tagline that says "Unleash your inner hippie." Although, to be honest, by inner hippie has never been leashed. So I tossed the granola on the counter and contemplated my options. Here's my first recipe. Yes, first. I have quite a bit of granola, so I'll probably be coming up with more ideas for it. I've already got quite a few thoughts. This could be interesting.
Granola-Topped Coffee Cake
1 teaspoon salt
2 teaspoons baking soda
1 cup buttermilk
1 teaspoon vanilla
1/2 cup sugar
1 stick butter, at room temperature
1 cup Boulder Granola original granola
2 teaspoons cinnamon
Spray a 9-inch square pan with baking spray and preheat the oven to 325 degrees.
In a medium bowl, combine the flour, salt, and baking soda whisk to combine.
Combine the egg, buttermilk and vanilla in a small bowl. Whisk to combine.
Cream the butter and sugar together in the bowl of your stand mixer fitted with the paddle attachment - or you can use a regular electric mixer. Add the flour in three doses, alternately with the wet ingredients, beginning and ending with the flour.
Transfer the batter to the prepared baking pan. Mix the granola with the cinnamon and sprinkle it on top of the cake. Bake at 325 degrees until a toothpick inserted in the center of the cake comes out clean - about 35 minutes.
Let the cake cool in the pan for 10 minutes before removing it to cool on a rack.