Whole Wheat Cinnamon Coffee Cake
This dark, moist coffee cake is made with whole wheat flour.
Equipment
- 8″ square or 9″ round pan
Ingredients
Cake
- 6 tablespoons butter softened
- 1 cup light brown sugar or dark brown sugar packed
- 2 large eggs at room temperature, beaten
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg optional
- 1½ cups whole wheat flour
- ½ cup milk at room temperature
Streusel topping
- ½ cup whole wheat flour
- ¼ cup light brown sugar or dark brown sugar packed
- ¼ cup rolled oats old-fashioned or quick-cooking
- ⅛ teaspoon table salt
- ¼ teaspoon cinnamon optional
- 4 tablespoons butter at firm room temperature
Instructions
- Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round cake pan.
- Beat the butter and sugar together until smooth and lump-free.
- Beat in the eggs one by one, until the mixture is thoroughly combined.
- Whisk the baking powder, salt, and spices into the flour. Stir half the flour mixture into the butter/sugar/eggs to combine. Stir in the milk, then add the remaining flour mixture, stirring to combine.
- To make the topping: Gently beat all of the topping ingredients together until crumbly.
- Pour the batter into the pan. Sprinkle the topping over the cake. Use a table knife or spatula to briefly and gently swirl it into the batter; you don’t want to combine the two completely, just make a streusel swirl.
- Bake the coffee cake for 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, and allow it to cool before cutting.
Notes
Store leftover coffee cake, well-wrapped, at room temperature for several days; freeze for longer storage.
Source: King Arthur’s Whole Grain Cinnamon Coffee Cake