Coffee CakeSo, I must be a total hypocrite when I tell Carla that messing with the flour can lead to unsatisfactory results. I couldn't find "whole wheat pastry flour" in the grocery store, [and knowing that flour is different in Canada than the U.S., I wonder if it even exists here (not that I went on an exhaustive search or something)] so I used non-whole wheat cake and pastry flour instead.
The dry ingredients.
Wet ingredients. I used strawberry soygurt instead of vanilla.
Wet and dry together.
Out of the oven 47 or so minutes later.
The final product.
I wish that I had put more cinnamon in the cake. I also wish it had been more moist, but that might have been solved by using the right flour (or cooking it less?). I want to try it again, maybe using all-purpose flour like Isa says in the comments section of the recipe page. Maybe a cream cheeze frosting? That always solves every problem with a cake.