Fresh Milled Flour Coffee Cake
This Fresh Milled Flour Coffee Cake is soft with a buttery cinnamon crumb topping and a moist cinnamon layer baked right through the center! It’s perfect for breakfast, brunch, or enjoying with a cup of coffee.
Are you looking for more Freshly Milled Flour Recipes? Try our Einkorn Chocolate Banana Muffins, Cinnamon Rolls, or Pumpkin Muffins.
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I already have coffee cake muffins that my family loves, but I wanted to make a traditional coffee cake with fresh milled flour. I didn’t want to simply turn my muffin recipe into a cake, either. This version has that thicker cinnamon layer in the middle, plenty of crumb topping, and a really soft cake underneath it all. It’s so good!
The cinnamon layer might be my favorite part of this recipe! Instead of a thin strip of cinnamon sugar in the middle, I wanted a thicker cinnamon filling running through the center.
Why You’ll Love This Coffee Cake
Recipe Ingredients:
You’ll need the following ingredients to make this Coffee Cake with Fresh Milled Flour.
- Freshly Milled Flour
- Brown sugar
- Cinnamon
- Butter
- Sour cream
- Buttermilk
- Eggs
- Vanilla extract
Ingredient Notes:
- Fresh Milled Flour: I recommend soft white wheat for this recipe.
- Sour Cream: Use full-fat sour cream for the best texture and moisture.
- Buttermilk: I use full-fat buttermilk. Homemade buttermilk made with whole milk and vinegar is generally much thinner and may change the consistency of the batter.
How to make Fresh Milled Flour Coffee Cake
Grab the full recipe card with exact ingredient amounts below
Step 1: Preheat the oven to 350°F and grease an 8×8-inch baking pan.
Step 2: Make the cinnamon filling by combining the brown sugar and cinnamon. Stir in the melted butter until the mixture is evenly moistened, then set it aside.
Step 3: Make the crumb topping by combining freshly milled soft white wheat flour, brown sugar, cinnamon, and a pinch of salt. Stir in the melted butter with a fork until large crumbs form.
Step 4: Whisk the freshly milled flour, baking powder, baking soda, and cinnamon together in a medium bowl.
Step 5: In a large bowl, whisk together the sugar, melted butter, eggs, sour cream, vanilla, and buttermilk until smooth. Add the dry ingredients and stir just until combined. Let the batter rest for 5 minutes.
Step 6: Spread about half of the batter into the prepared pan. Sprinkle the cinnamon filling evenly over the batter, then carefully spread the remaining batter over the cinnamon layer.
Step 7: Cover the top generously with the prepared crumb topping. Bake for 32-38 minutes, or until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
Step 8: Let the coffee cake cool for at least 20 minutes before cutting into squares.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
PRO TIP:
Don’t overbake the coffee cake! Check it at the lower end of the baking time and remove it as soon as a toothpick inserted into the cake portion comes out with a few moist crumbs.
Storage and Reheating:
Storage: Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheating: When individual slices in the microwave for about 10-15 seconds, if desired.
Freezing: Wrap individual slices well and place them in a freezer-safe container for up to 3 months. Thaw at room temp or overnight in the refrigerator.
Additions and Substitutions:
Add nuts: Chopped pecans or walnuts can be added to the crumb topping for a little crunch.
Sour Cream: Full-fat plain Greek yogurt can be substituted for the sour cream.
Different grain: Spelt or Einkorn would be my first choices if you don’t have soft white wheat. I haven’t tested either one in this recipe, but I think they could be swapped out without too many issues.
FAQs about this Freshly Milled Flour Coffee Cake
Why is There Butter in the Cinnamon Filling?
The melted butter is intentional! A lot of coffee cakes have a simple dry cinnamon sugar stripe through the middle, but I wanted more than that! I’m a cinnamon lover!
Does Coffee Cake Have Coffee in It?
No! Despite the name, American style coffee cake typically doesn’t contain coffee. It’s called coffee cake because it’s traditionally served alongside coffee.
Does Coffee Cake Need Icing?
Not this one! The cinnamon filling and crumb topping add enough sweetness that I don’t think it needs icing at all. But if you want an icing, feel free to do one.
What can I serve with this Freshly Milled Flour Coffee Cake?
Serve this coffee cake with coffee or tea, fresh fruit, or with eggs and breakfast sausage for a more filling breakfast or brunch.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Coffee Cake
Equipment
Ingredients
Cinnamon Filling
- 106 g packed light brown sugar (1/2 cup)
- 4 g ground cinnamon (1 1/2 tsp)
- 2 Tbsp butter, melted
Crumb Topping
- 91 g freshly milled soft white wheat flour (3/4 cup)
- 108 g packed light brown sugar (1/2 cup)
- 4 g ground cinnamon (1 1/2 tsp)
- 5 Tbsp butter, melted
Coffee Cake
- 244 g freshly milled soft white wheat flour (2 cups)
- 8 g baking powder (2 tsp)
- 3 g baking soda (1/2 tsp)
- 3 g salt (1/2 tsp)
- 1 g ground cinnamon (1/2 tsp)
- 159 g granulated sugar (3/4 cup)
- 1/2 cup butter, melted and slightly cooled
- 2 large eggs
- 229 g sour cream (1 cup)
- 10 g vanilla extract (2 tsp)
- 50 g buttermilk (1/4 cup)
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
- Combine the brown sugar and cinnamon for the filling. Stir in the melted butter until evenly moistened. Set aside.106 g packed light brown sugar (1/2 cup),4 g ground cinnamon (1 1/2 tsp),2 Tbsp butter, melted .
- Combine the freshly milled flour, brown sugar, and cinnamon for the crumb topping. Pour in the melted butter and stir with a fork until large crumbs form. Set aside.91 g freshly milled soft white wheat flour (3/4 cup),108 g packed light brown sugar (1/2 cup),4 g ground cinnamon (1 1/2 tsp),5 Tbsp butter, melted.
- Whisk the freshly milled flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.244 g freshly milled soft white wheat flour (2 cups),8 g baking powder (2 tsp),3 g baking soda (1/2 tsp),3 g salt (1/2 tsp),1 g ground cinnamon (1/2 tsp).
- In a large bowl, whisk the sugar, melted butter, eggs, sour cream, vanilla, and buttermilk until smooth.159 g granulated sugar (3/4 cup),1/2 cup butter, melted and slightly cooled,2 large eggs,229 g sour cream (1 cup),10 g vanilla extract (2 tsp),50 g buttermilk (1/4 cup).
- Add the dry ingredients to the wet ingredients and stir just until combined. Let the batter rest for 5 minutes.
- Spread about half of the batter into the prepared pan. Sprinkle the cinnamon filling evenly over the batter.
- Carefully spread the remaining batter over the cinnamon layer. Sprinkle the crumb topping generously over the entire surface.
- Bake for 38-42 minutes, until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent with foil during the last 5 minutes of baking.
- Cool for at least 20 minutes before cutting.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.