Whole Wheat Old World Cinnamon Crumb Coffe Cake
Indulge in the wholesome charm of a timeless treat with this Whole Wheat Old World Cinnamon Crumb Coffee Cake. This hearty yet tender cake combines the nutty richness of whole wheat flour with a hint of all-purpose flour for balance, creating a moist and satisfying texture. Layers of buttery cinnamon crumb, enhanced by optional chopped walnuts or pecans, add a delightful crunch and a warm spiced aroma that fills your kitchen. Sweetened with a mix of granulated and brown sugar, and made extra moist with creamy Greek yogurt, this coffee cake is a healthier twist on a classic favorite. Perfect for breakfast, brunch, or an afternoon treat, this recipe is easy to prepare in under an hour and can be elegantly finished with a dusting of powdered sugar. Whether you serve it alongside a hot cup of coffee or tea, this coffee cake is sure to delight and impress.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 pieces Large eggs
- 1 cup Plain Greek yogurt
- 1.5 teaspoons Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 0.5 cup Chopped walnuts or pecans (optional)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the Greek yogurt and vanilla extract until fully combined.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter will be thick.
In a small bowl, mix together the ground cinnamon and nuts (if using) to create the crumb topping.
Spread half of the batter evenly in the prepared pan. Sprinkle half of the cinnamon-nut mixture over the batter. Add the remaining batter on top and smooth it out with a spatula.
Sprinkle the rest of the crumb topping over the batter to form the top layer.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust the top with powdered sugar before serving for a touch of sweetness and elegance.
Nutrition Facts
Calories |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 461.7 g | 168% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 226.5 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 574 mg | 44% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1892 mg | 40% | |
*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.
