In the spirit of our big sibling, Farm Aid, we’re pleased to introduce a new column celebrating that classic duo of music and food. Sound Bites, by HOMEGROWN member Toni Tiemann, surveys what up-and-coming bands are cooking, eating, and drooling over. Got a group to recommend? Shoot Toni a note!
Sound Bites: Oh, Malô
By Toni Tiemann
Oh, Malô may still be recording its debut album, but this four-piece band of Berklee College of Music students is already making waves in Boston with killer live performances.
This week the group is toasting the release of its new two-song EP, Blue, which dropped October 28, with a big old slice of coffee cake. Celebrate along with them and stream the EP while you bake!
OH MALO'S LACTOSE-FREE BLUEBERRY COFFEE CAKE RECIPE
Lactose-free: Guitarist Jack McLoughlin can’t eat dairy.
Blue: Title of the new EP.
Coffee: Well, we need it to survive in this band.
WHAT YOU’LL NEED: CAKE
» 2 cups blueberries (the more the merrier)
» 2 cups all-purpose flour
» 1/2 tsp salt
» 1/2 tsp baking soda
» 3 eggs
» 1/2 cup coconut oil
» 1/2 cup honey
» 1 tsp lemon zest
WHAT YOU’LL NEED: CRUMB TOPPING
» ½ cup brown sugar
» 2 Tbsp coconut oil
» 3 Tbsp blanched almond flour
» 1/8 tsp sea salt
» 1/2 tsp cinnamon
WHAT TO DO
1. Preheat oven to 350F. Lightly grease an 8-inch cake pan.
2. In a large bowl, combine all of the dry cake ingredients: flour, baking soda, and salt. Whisk to combine.
3. In a small bowl, whisk together the eggs, coconut oil, and honey. Add the lemon zest and stir to combine.
4. Pour the wet mixture into the dry mixture. Combine everything with a wooden spoon.
5. Pour half of the batter into the prepared cake pan. Take the blueberries and drop them evenly into the batter. Spread the remaining batter over the blueberries.
6. Now you’re ready for your topping. Combine all of the crumb ingredients together and spread them evenly over the cake.
7. Bake for 40-45 minutes. Enjoy!
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