I am a firm believer that coffee cake is the glue of the weekend. No matter what else happens, if you have a perfect bite of cake paired with a hot cup of coffee, or my Maple Magic Iced Coffee, then everything else is going to be okay. In fully ripe summer there is nothing like waking up the to the aroma of ginger-studded Blackberry Walnut Cake baking as the coffee steeps. It’s got crumble but also substance, and the crackle of the cornmeal topping with fresh blackberries is irresistible. Blackberries are often overlooked in favor of bountiful blueberries, but I love them for their firm plumpness and slightly tart flavor. My cake is more substantial than classic cakes—cleaner fuel—and it will carry you through your morning activities nicely. It’s the perfect ‘car carry’ as you make your way to the mountains or lake for the day. This coffee cake can be made traditionally, or vegan-style, and is very adaptable to using different nuts and berries. It’s simply magic.

Blackberry Walnut Cake    By Kim Dannies

-Preheat oven to 350 degrees. Spray 8” round cake pan with baking spray, and line the bottom with parchment paper. (I like to use a springform pan with the center insert for a more ‘coffee cake’ hollow interior.)

-In a large mixing bowl combine the following: 3-T orange or lemon zest (optional); 1 -cup sugar; 1-c yellow cornmeal; 1-c white/whole wheat flour combination; 1½ t- baking powder; 1/2 t- baking soda; 1/2 t- salt; 1-scant teaspoon of pumpkin, cinnamon, and cardamom spice, each; 1-cup chopped walnuts; 1/3-c finely diced crystal ginger bits.

 -Whisk together in a small bowl, then add to dry mix, stirring batter gently: 1/4-c olive oil (add to batter or drizzle on finished batter for a chunkier crumb);1/2-c Greek yogurt (or applesauce for ‘V’ recipe)1-egg (or flax mix for ‘V’ recipe); 2/3 -c dairy or non-dairy milk (I like ‘Ripple’ pea plant milk); 3-T orange or lemon juice; 1-t vanilla; 1-cup blackberries.

-Topping: combine an additional 1/3-c chopped walnuts, 1-T cornmeal and 1-T natural sugar. Pour batter into prepped baking pan, sprinkle on the topping and add 1-c fresh blackberries. Bake for @40-45 minutes or until pick comes out clean. Cool for 20 minutes.

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