Whole Wheat Coffee Cake
Whole wheat makes a delicious, sturdy, incredible cinnamon crumb coffee cake! Introduce your family to whole grains with this recipe.
Ingredients
Dry Ingredients
- 2 ¼ cups soft white wheat flour or all-purpose flour
- 3 ½ teaspoons baking powder
- ¾ cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
Topping
- ¾ cup unsalted butter melted
- ½ cup chopped walnuts or pecans optional, add to crumbs
- 1 apple diced, optional for on top
Wet Ingredients
- 2 large eggs
- 1 cup cultured buttermilk see notes
Instructions
- Stir dry ingredients together.
- Mix butter into dry ingredients, then set ½ cup of these crumbs aside. If using, stir nuts into the reserved crumbs.
- Whisk eggs into buttermilk.
- Preheat oven to 375°F.(I dont start the oven until I'm mixed and ready to let the batter rest) Grease or butter a baking dish (see notes).
- Combine wet ingredients into dry and let rest for 20 minutes to hydrate.
- Spread this thick batter into the prepared dish.
- If using an apple, sprinkle it over the batter now.
- Top evenly with crumb mixture.
- Bake for 25 minutes, then turn around for 10-15 minutes or until a knife comes out clean in the center.
Notes
- I do not recommend using the "lemon juice plus milk" trick here. Either use cultured buttermilk from the store, or "water down" yogurt or sour cream with milk to the correct thickness.
- For a baking dish, aim for a 9" square or round. Use your glass or metal cake pans or even a cast iron skillet that's the right size. The photos show a 7x11 which is about the same size as well.
- Make these as muffins! You can. make 12-18 or so, depending, and I'd try checking them starting at 15 minutes.
Nutrition
Calories: 257kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 60mgSodium: 351mgPotassium: 83mgFiber: 3gSugar: 15gVitamin A: 436IUVitamin C: 1mgCalcium: 117mgIron: 1mg
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