Organic Whole Grain Einkorn Coffee Cake

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!

Print Recipe

Organic Whole Grain Einkorn Coffee Cake

Course: Breakfast, Dessert

Author: Julie Koyle

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

You can also make this recipe sourdough. Eight hours prior to baking (or overnight), mix the ingredients for the batter without the baking powder and egg and add 1 cup of sourdough start. When you’re ready to bake, add 1 tablespoon of baking soda and the egg.  Follow the rest of the instructions above.