Have you ever felt like having dessert for breakfast?
Well, that’s how I felt every time my mother made her delicious coffee cake for breakfast.
Although her coffee cake was more like a dessert, we were overjoyed whenever we got to have it for breakfast. It was simply the best, and we always ended up eating way more than we should have.
Coffee cake has been a popular breakfast pastry in the United States since colonial times. The Dutch and German settlers introduced the idea of sweet, cake-like bread that was usually served with coffee.
Coffee cake became even more popular by the late 1800s when baking powder was invented, making it easier to make at home.
Today, coffee cake is enjoyed all over the country as a staple breakfast item, often served with coffee or tea.
Modern versions of coffee cake have expanded beyond the traditional flavors and ingredients, including new flavors such as chocolate, pumpkin, and blueberry. Coffee cake has become a beloved American classic that continues to be enjoyed by people of all ages.
Now, I’m excited to share my mom’s coffee cake recipe with you, but with a healthy twist. Our recipe keeps all the best things about my mom’s coffee cake but uses Organic Whole Grain Einkorn Flour, from Grand Teton Ancient Grains, and Sucanat to increase the nutrient density.
This means you can enjoy dessert for breakfast with a clear conscience! Well, at least occasionally.
So, let’s get baking and start our day off with a delicious and healthy treat!
Organic Whole Grain Einkorn Coffee Cake
Ingredients
Cake Batter
- 2 Cups
Organic Whole Grain Einkorn Flour - 1 Cup
Sucanat (or 3/4 Cup Sugar/Brown Sugar) - 1 Tbsp Baking Powder
- 1 Cup Milk
- 1 Egg
- 1 tsp Salt
- 1/3 Cup Melted Butter
Crumb Topping
- 1/2 Cup Pecans
- 1/3 Cup
Sucanat (or 1/4 Cup Sugar/Brown Sugar) - 1/4 Cup Einkorn Flour
- 1/2 tsp Cinnamon
- 3 Tbsp Butter
Instructions
- Preheat oven to 350º
- Mix all Cake Batter ingredients in a mixer.
- Mix Crumb Topping ingredients in a bowl with a fork until crumbly.
- Spread half of the Cake Batter in the bottom of a 9x13 cake pan.
- Crumble half of the Crumb Topping over the batter.
- Spread the remaining Cake Batter over the Crumb Topping layer.
- Crumble the remaining Crumb Topping over the top.
- Bake at 350º for 30-35 minutes.
Notes
Please let us know how your Organic Whole Grain Einkorn Coffee Cake turned out and share your feedback with us in the comments below.
If you love this recipe then you might also want to try these other recipes:
- Einkorn Banana Bread with a Crumble Topping
- Einkorn Naturally Leavened Pumpkin Chocolate Chip Muffins
- Einkorn Almond Pear Cake from Savor the Best
Remember to share your Ancient Grains creations with us on social media using the hashtag #AncientGrainsRecipes and #GrandTetonAncientGrains. We can’t wait to see your culinary eye candy as you capture and share the beauty of your nutritious creations.
Hello! I just made this coffee cake for the 1st time, using the sourdough discard added with freshly milled Einkorn flour. The mix was refrigerated in the evening due to the milk content and baked about 12 hours later. It was bubbling when I added the egg & baking powder. After taking it from the oven, I looked at the expiration date on the baking powder and it was expired! There wasn’t much rise, so is this why? Or is it because it was refrigerated and sourdough starter not developed enough? Thank you for your recipe and any helpful advice.
When using sour dough starter in the recipe, do you omit any of the other ingredients?
Here is a helpful article about how to convert recipes to sourdough: https://www.farmhouseonboone.com/how-to-covert-any-recipe-to-sourdough/
I don’t know if this recipe is entirely written correctly. I made a few changes/assumptions and it turned out pretty good. The recipe just says “butter.”Seeing that it called for salt I assumed that it meant unsalted butter. I used a combination of brown sugar and cane sugar. After trying to spread the batter on a 9” by 13” pan I realized that spreading all the batter would’ve made for an extremely thin cake, let alone half the batter, so I used a 6.5” by 8.5” corningware dish. I also pounded up the pecans in a plastic bag to make smaller pieces, and added salt to the crumble (equal to the amount of cinnamon.) I didn’t separate the cake and crumble by half—just poured all the batter in and the crumble on top. There was just enough crumble for the top. I buttered the dish too, which I don’t see in the instructions. I checked the cake after 30 mins and it was still wet in the middle. I continued to cook it in increments of 10 mins until it was done; a total of 50 mins.
Overall great recipe to follow as I know einkorn cooks slightly differently than modern flour. I’ll keep this recipe for the future!