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Whole Wheat Cinnamon Coffee Cake

This dark, moist coffee cake is made with whole wheat flour.
Course: Breakfast

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