1 cup unbleached all-purpose flour
1 cup whole-wheat flour or whole- wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
cup granulated or firmly packed brown sugar
2 large eggs
cup canola oil
1 cups buttermilk or low-fat plain yogurt
1/3 cup honey
3 tablespoons thawed frozen orange juice concentrate
2 tablespoons grated orange zest
1 cups flax cereal
cup dried currants or golden raisins
cup chopped walnuts or toasted, skinned hazelnuts
cup chocolate chips
Preheat oven to 350 degrees. Butter and flour 9-by-13-inch baking pan. In large bowl, combine flours, baking soda, baking powder, salt, and sugar. Stir to blend. In a medium bowl, beat the eggs and stir in the oil, buttermilk or yogurt, honey, orange juice concentrate, and orange zest. Add to dry ingredients and mix just until blended. Mix in the flax cereal and currants or raisins. Turn into the prepared pan and smooth the top. Toss the nuts and chocolate chips together and sprinkle evenly over the top.
Bake 25 to 30 minutes or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack. Serve warm, cut into squares or strips.
Yield: 12 servings
Source: Coffee Cakes
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