• Flour sifter
• 3 bowls
• Wooden spoon
• Whisk
• 8-in square baking dish

• 1 2/3 c flour
• 4 t baking powder
• pinch salt
• ½ c white sugar
• ¾ t cinnamon
• ¾ c rolled oats
• ¼ c finely chopped nuts (walnuts, almonds, pecans...)
• 1 large egg
• 1 c buttermilk
• 3 T butter, melted
• 1 t vanilla
• 1 c fresh or frozen fruit (blueberries, apricots, cranberries, raisins, chopped apples...)
• 3 T brown sugar
• 1 T butter, softened

Bowl 1: Sift the flour, baking powder, salt, white sugar, and ½ t cinnamon together. Stir in ½ c oats and the chopped nuts.

Bowl 2: Beat egg, buttermilk, melted butter, and vanilla together.

Gradually stir contents of bowl 2 into bowl 1, mixing only enough to combine the wet and dry. Fold in the fruit.

Butter the baking dish, and spread the batter into it.

Bowl 3: Combine ¼ c oats, brown sugar, ¼ t cinnamon, and softened butter and stir until crumbly. Sprinkle over coffee cake.

Bake for 40 minutes, until golden brown and done in the middle (a knife or toothpick inserted into the center of the cake comes out clean).

Adapted from Anna Thomas’ The New Vegetarian Epicure.