High Protein Cinnamon Coffee Cake
Indulge in the cozy flavors of this **High Protein Cinnamon Coffee Cake**, a wholesome twist on the classic treat that combines comforting spices with a nutrient-packed boost. Made with vanilla protein powder and whole wheat flour, this cake is as satisfying as it is nutritious—perfect for fueling your mornings or post-workout cravings. The rich layers of cinnamon and crunchy walnuts or pecans create a delightful texture and aroma, while creamy Greek yogurt keeps every bite moist and tender. Finished with a golden, cinnamon-sugar topping, this protein-packed coffee cake is ready in just an hour and makes 8 servings. Pair it with your favorite cup of coffee or tea for a guilt-free indulgence that’s equal parts delicious and energizing!
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Recipe Information
Ingredients
- 60 grams Vanilla protein powder
- 120 grams Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 4 tablespoons Unsalted butter, softened
- 50 grams Granulated sugar
- 50 grams Brown sugar
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 120 grams Plain Greek yogurt
- 60 milliliters Milk (any type)
- 60 grams Chopped walnuts or pecans
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch square baking pan with butter or non-stick spray.
In a medium bowl, whisk together the vanilla protein powder, whole wheat flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Blend the Greek yogurt into the wet mixture until smooth.
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
In a small bowl, mix the remaining 1 teaspoon of ground cinnamon with the chopped walnuts or pecans.
Pour half of the batter into the prepared baking pan and smooth the top. Sprinkle half of the cinnamon and nut mixture evenly over the batter.
Spread the remaining batter over the first layer and smooth the top. Sprinkle the remaining cinnamon and nut mixture evenly over this layer.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice into 8 servings. Serve with a cup of coffee or tea and enjoy!
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2203 mg | 96% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 111.1 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 851 mg | 65% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
