A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat. (Recipe courtesy of EatingWell.com)

Ingredients

Cake

• 1 1/4 cups coarsely chopped walnuts, divided
• 1 1/2 cups white whole-wheat flour (see Note)
• 1/2 cup barley flour (see Note)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 3/4 cup packed dark or light brown sugar
• 2/3 cup low-fat Greek yogurt
• 2 teaspoons freshly grated orange zest
• 1/2 cup orange juice
• 1/4 cup Cokinos Organic Extra Virgin Olive Oil

Syrup

• 1/3 cup orange juice
• 1/4 cup packed dark or light brown sugar
• 1 small strip orange zest (1-by-1-inch)
• 2 whole cloves

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
2. Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325 degrees .
3. Whisk whole-wheat flour (see Measuring Tip), barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.
4. Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes.
5. To prepare syrup: Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.
6. When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.