Fresh Milled Flour Coffee Cake
Fresh Milled Flour Coffee Cake is soft and moist with cinnamon in every layer! Made with 100% whole wheat flour, it's perfect for breakfast, brunch, or a sweet snack.
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 8x8-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
Pro Tip: Don’t over bake 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.
Nutrition
Serving: 1servingCalories: 395kcalCarbohydrates: 52.3gProtein: 5.6gFat: 19.4gSaturated Fat: 11.3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 4.9gTrans Fat: 0.6gCholesterol: 80.6mgSodium: 376.7mgPotassium: 104.5mgFiber: 3.2gSugar: 31.5gVitamin A: 613.4IUVitamin C: 0.2mgCalcium: 113.3mgIron: 1.1mg
Tried this recipe?Let us know how it was!
