Indulge In a Heavenly Sliced Whole Wheat Coffee Cake Today
Attention coffee and cake lovers! Are you tired of eating the same old unhealthy coffee cakes? If so, I have got a recipe that is sure to delight your taste buds without sacrificing your health. Today, I am excited to share with you my whole wheat coffee cake recipe that is easy to make and packed with wholesome ingredients. This recipe is perfect for breakfast, brunch, or dessert and it will become a favorite of yours in no time.
Not only does this coffee cake recipe taste divine, but it is also loaded with essential nutrients that are good for your body. The whole wheat flour and wheat germ provide you with essential fiber and protein, while the walnuts are rich in Omega-3 fatty acids which help keep your heart healthy. Buttermilk is a probiotic that promotes gut health, and the apple cinnamon swirl adds a dose of vitamins and antioxidants.
So why settle for unhealthy processed snacks when you can indulge in a healthy coffee cake that tastes just as decadent? Join me in trying out this recipe and take the first step towards leading a healthier lifestyle while satisfying your sweet tooth cravings. Let’s get started!
Why You’ll Love This Recipe
Are you on the hunt for a healthy and delicious coffee cake recipe? Look no further than this whole wheat coffee cake recipe! Not only is it easy to make, but it is also packed with wholesome ingredients and just the right amount of sweetness.
Firstly, this recipe uses a combination of white whole wheat flour and wheat pastry flour, making it a great substitute for traditional coffee cakes that are often made with refined flours. The use of whole grains and wheat germ also provides added fiber and essential nutrients.
Secondly, the cinnamon swirl and sprinkle of chopped walnuts add a lovely burst of flavor and texture to every bite. Brown sugar helps to balance out the spices while buttermilk keeps the cake moist and tender.
Thirdly, this coffee cake recipe can be adapted to your liking. Want to add some diced apples or blueberries? Go for it! Want to make it dairy-free? Swap out the butter for vegetable oil or plant-based butter. With so many options, you can tailor this recipe to suit your taste preferences or dietary needs.
Lastly, not only is this whole wheat coffee cake recipe perfect for breakfast or brunch gatherings, but it also makes for a tasty snack or dessert option. Serve with a cup of coffee or tea for the ultimate indulgence without any guilt.
In conclusion, you’ll love this whole wheat coffee cake recipe because it is deliciously wholesome, versatile, and oh-so-satisfying. Give it a try and see for yourself why it’s bound to become your new favorite go-to recipe!
Ingredient List
Here are the ingredients you need to prepare for the Whole Wheat Coffee Cake recipe:
Dry Ingredients
- 2 cups white whole wheat flour
- 1/4 cup wheat germ
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
- 1/2 cup butter, melted and cooled to room temperature
- 2 teaspoons pure vanilla extract
Cinnamon Swirl Topping
- 1/3 cup brown sugar, packed
- 3 tablespoons whole wheat pastry flour
- 1 tablespoon cinnamon
- 1 tablespoon butter, melted
Walnut Topping (Optional)
- 1 cup walnuts, chopped
Note that you can substitute wheat flour for other kinds of flour such as spelt or all-purpose flour. You can also substitute plain yogurt for buttermilk if you don’t have any available.
The Recipe How-To
Now, let’s get our aprons on and dive into the recipe! This Whole Wheat Coffee Cake is a healthy and delicious treat you won’t want to miss. I promise it won’t disappoint!
Mixing the dry ingredients
First things first, we need to mix our dry ingredients. Combine 2 cups of whole wheat flour, 1/2 cup of wheat germ, 1/4 cup of brown sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 2 teaspoons of cinnamon in a large mixing bowl. Use a whisk to ensure everything is evenly distributed.
Mixing the wet ingredients
Next, we’ll mix our wet ingredients. In a separate bowl, whisk together 2 eggs, 1/2 cup of buttermilk, 1/2 cup of melted butter (cooled), and 1 teaspoon of vanilla extract.
Combining the mixture
Now, add your wet ingredients to your dry ingredients mixture, and stir until the batter is formed. Don’t overmix at this point or it will make your cake dense.
Layering the toppings
In another small bowl, mix together 3 tablespoons of cinnamon with 3 tablespoons of brown sugar for the cinnamon swirl topping.
Grease an 8×8 inch baking dish with cooking spray or butter. Pour half of the batter into the dish and layer with half of your cinnamon swirl topping mixture. Then pour in another half of the batter and cover with the remaining cinnamon swirl topping mixture.
Sprinkle crushed walnuts on top, pressing them down gently so they stick in the batter.
Baking your Whole Wheat Coffee Cake
Bake your coffee cake at 350°F for 30-35 minutes or until golden on top and cooked through. You can insert a toothpick in the middle to check if it comes out clean, which means it’s fully done.
Enjoying your Whole Wheat Coffee Cake
Let the cake cool for 10-15 minutes and serve with favorite hot coffee, tea, or a glass of milk. This Whole Wheat Coffee Cake is perfect for breakfast, snack time, or even dessert!
Now we have completed this recipe together! I hope you find this recipe easy, straightforward, and delicious. Make it today with your loved ones and enjoy!
Substitutions and Variations
The beauty of this Whole Wheat Coffee Cake recipe is that it’s versatile and can be customized to suit your taste buds. Here are some substitutions and variations you can try:
– Flour Substitutions: Instead of using 100% whole wheat flour, you can use a mix of white and whole wheat flour or substitute 50% of the flour with spelt flour, which yields a nutty flavor. If you prefer, use wheat pastry flour or all-purpose flour for a lighter texture.
– Sugar Substitutions: You can substitute brown sugar with light brown sugar or coconut sugar for a healthier option. However, note that the texture and taste may be affected.
– Nut Substitutions: Walnuts can be swapped out for pecans, almonds or hazelnuts. Use a mix of different nuts, or only one kind based on your personal preference.
– Fruit Additions: Adding fruits like apples or blueberries to the batter will add an extra pop of flavor and nutrition. For example, swirl some chopped apples and cinnamon in between the layers for an Apple Cinnamon Swirl Coffee Cake or add some blueberries for a Mixed Berry Coffee Cake recipe.
– Yogurt Substitutions: Buttermilk can be substituted with plain Greek yogurt for a tangy twist.
Remember, these are just suggestions – feel free to get creative and make the recipe your own!
Serving and Pairing
I recommend serving the Whole Wheat Coffee Cake warm, preferably freshly baked. This cake is an ideal choice for breakfast, brunch, or afternoon tea. It pairs wonderfully with a piping hot cup of coffee or tea, elevating the flavors of both.
For an extra special breakfast treat, consider adding a dollop of whipped cream or Greek yogurt to your slice of coffee cake. The tanginess of the yogurt adds an excellent contrast to the sweetness of the cake. If you have a sweet tooth, drizzle some honey or maple syrup on top for an added touch of decadence.
Another great way to serve this cake is by pairing it with fresh fruit. Sliced apples, pears, or bananas complement the earthy textures and flavors of the whole wheat and walnuts in the cake while providing a refreshing bite that cuts it rich flavor profile.
If you’re feeling adventurous, try using this cake in a trifle recipe. Cut the coffee cake into cubes and layer it with mixed berries (strawberries, blueberries, and raspberries) and whipped cream. This unique spin creates a delicious and unexpected twist on traditional berry trifle recipes.
Whatever method you choose to serve or pair this cake with, I guarantee it will be a crowd-pleaser!
Make-Ahead, Storing and Reheating
One of the best things about this Whole Wheat Coffee Cake Recipe is that it can easily be made ahead of time, stored and reheated for enjoying later. The cake is delicious when served warm, but it’s equally tasty the next day or even after being frozen.
To make ahead of time, bake the cake as instructed, then let it cool completely to room temperature. Wrap it tightly in plastic wrap or aluminium foil and store in the refrigerator for up to four days. If you’d like to keep it longer, you can freeze it for up to three months.
When reheating, I recommend placing the wrapped cake into a 300°F oven for 15-20 minutes. This will ensure that the cake is warmed through without changing its texture or taste. If you’re short on time or don’t have access to an oven, you can also heat individual slices in the microwave on high for 10-15 seconds.
While reheating is possible with this coffee cake recipe, I must say that freshly baked goods are always best enjoyed straight out of the oven – don’t you agree?
Tips for Perfect Results
Using whole wheat flour instead of all-purpose flour is a great way to make the classic coffee cake recipe healthier. However, baking with whole wheat flour can sometimes lead to dense and dry baked goods if not done correctly. That’s why I’ve compiled a list of tips to help you achieve the perfect texture and flavor for your whole wheat coffee cake.
1. Don’t overmix the batter: Overmixing will develop the gluten in the wheat flour, making your cake tougher and denser. Mix just enough to combine the ingredients and stop before there are no more lumps.
2. Use buttermilk: Buttermilk helps activate the baking soda, which will give your coffee cake a lighter texture. Plus, the tangy flavor adds an extra depth to the taste.
3. Add a cinnamon swirl: Make a cinnamon-sugar mixture and sprinkle it between layers of batter to create a delicious cinnamon swirl throughout the cake. This will also add an extra layer of moisture to counteract any dryness from using whole wheat flour.
4. Use walnuts or other nuts: Nuts add crunch and texture, as well as flavor, to your coffee cake. Walnuts pair particularly well with cinnamon and brown sugar, but feel free to experiment with other nuts like pecans or almonds.
5. Don’t forget baking powder: Baking powder activates equally with both the acidity of buttermilk and baking soda. So be sure to include this in your recipe which will give some important lift.
6. Store properly: Whole wheat flour can turn rancid quickly because it has more oil than all-purpose flour. Therefore storing your cake properly is vital for maintaining its freshness— store it at room temperature for 2-3 days or in the refrigerator for up to 1 week.
By following these tips, you’ll achieve a moist, fluffy, nutritious and flavorful whole wheat coffee cake that both you and your family will enjoy.
FAQ
As with any recipe, there may be questions that arise during the process or afterwards. To help address any potential issues, I’ve put together a list of frequently asked questions and their corresponding answers below. Whether it’s about substitutions or storage, these FAQs should have you covered.
Can whole wheat flour be used for cakes?
Although whole wheat flour is not typically associated with producing light, fine-grained, and sweet cakes, it is indeed possible to bake a delectable cake using this type of flour.
Can I substitute whole wheat for all-purpose?
When looking for a high protein alternative to all-purpose flour, whole-wheat flour is a great option. However, to avoid a heavy and dense result, it’s recommended to only use 50 percent of whole-wheat flour and supplement with other flours like all-purpose, pastry flour, or spelt. But if you prefer a recipe that solely uses whole-wheat flour, make sure to add more water to compensate for the higher protein content.
Can I use whole wheat flour in place of regular flour?
Swapping all-purpose flour for whole wheat flour can be a great idea if you’re in a pinch or wanting to eat a bit healthier.
Does whole wheat flour make a cake dry?
When it comes to substituting white flour with whole wheat flour in baking, it’s important to note that a complete replacement isn’t always recommended. While it’s true that you can use whole wheat flour in a 1:1 ratio, it may not produce the intended taste and texture if the recipe doesn’t specifically call for it. Baked goods made entirely with whole wheat flour have a tendency to come out dry, heavy, and with a hint of bitterness.
Bottom Line
In conclusion, the Whole Wheat Coffee Cake Recipe is the perfect blend of health and indulgence. The recipe’s ingredient list includes whole wheat flour, wheat germ, and buttermilk, making it a nutritious addition to your breakfast or brunch. However, it also boasts sweet and comforting flavors of cinnamon, brown sugar, and walnuts, making it an irresistible treat that will leave your taste buds asking for more.
With its versatility, you can make substitutions and variations to suit your preferences while still achieving optimal results from the recipe. Whether you’re in the mood for a blueberry coffee cake, apple cinnamon cake or mixed berry muffins, this recipe is customizable to meet anyone’s cravings.
Finally, with make-ahead and storing options plus our tips for perfect results that we provided in this article, making this healthy coffee cake should be practically effortless. So why wait? Head to your kitchen and try it out! Your taste buds will thank you later.
Whole Wheat Coffee Cake Recipe
Ingredients
Cake
- 1 cup butter
- 3 eggs
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 3 cups white whole wheat flour
- 1/3 cup wheat germ
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 cups buttermilk
Filling
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 2 teaspoons cinnamon
Instructions
- Beat first four ingredients together (butter through vanilla).
- Stir together dry ingredients.
- Alternately add dry ingredients and buttermilk to butter mixture, stirring to combine.
- Spoon 1/3 batter into greased 12-cup bundt pan, and sprinkle with filling.
- Top with remaining batter.
- Bake at 350 for 55 minutes; cool in pan 15 minutes, then invert onto a plate.
Add Your Own Notes
Nutrition
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