**Note: This was originally posted almost 4 years ago, but I have now added a picture so I’m re-posting it again. Enjoy! ~Kelly
When we started getting away from processed foods, a friend shared her clean eating coffee cake recipe with me. I was thrilled to have a breakfast recipe that used honey because I wasn’t as familiar baking with it. I’ve since changed up the recipe she shared with me and am now sharing it with you. My kids really truly love this coffee cake. It’s light and when served warm with butter, it’s just heavenly.
I’m sure it would be just as good to omit the raisins and cinnamon and add some fresh or frozen strawberries or blueberries for a different twist. This one also cooks comparatively fast (25 minutes) instead of the 50+ minutes that some coffee cakes require. If you can’t afford the whole wheat pastry flour or the honey, try it with just regular flour and sugar. There have been times when I’ve had to do that and it turns out just fine. It’s just no longer considered “clean”.
**The pan pictured is from Good Cook’s Sprinkles line which was available for a limited time. I found it at my local Grocery Outlet store.