Healthy and Delicious Whole Wheat Coffee Cake Recipe
There’s nothing like the aroma of freshly baked goods to awaken your senses and satisfy your cravings. One of my favorite treats that never disappoints is a good old-fashioned coffee cake, and I’m thrilled to share with you my recipe for a healthier twist on this classic dessert.
This whole wheat sour cream coffee cake is not only delicious but also packed with wholesome ingredients like white whole wheat flour and healthy sour cream. It’s a guilt-free indulgence that won’t compromise on taste or texture.
Whether you’re looking for a sweet breakfast treat, an afternoon pick-me-up, or a dessert to impress your guests, this recipe is sure to satisfy any craving. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
Are you searching for a coffee cake recipe that is both mouth-watering and healthy? Look no further than this Whole Wheat Sour Cream Coffee Cake Recipe. You’ll fall in love with the rich, moist texture that comes from using wholesome ingredients like whole wheat flour and sour cream.
This coffee cake combines the perfect amount of cinnamon, pecans, and brown sugar for an irresistible flavor. With only 360g of flour, it’s lighter than most coffee cake recipes, making it a guilt-free indulgence for any time of day.
Not only is this coffee cake recipe delicious, but it’s also easy to make. You don’t have to be an experienced baker to whip up this recipe with ease. All you need is a few basic ingredients like eggs, butter, sugar, salt, baking soda and powder, and some whole wheat flour.
The best part? This coffee cake is incredibly versatile. You can substitute different types of nuts or add chocolate chips for a little something extra. It pairs well with a hot cup of coffee or tea for breakfast or an afternoon snack.
So why settle for a boring coffee cake recipe when you can enjoy this healthy and delicious Whole Wheat Sour Cream Coffee Cake Recipe? Try it out today and impress your family and friends with your baking skills!
Ingredient List
Unbleached all-purpose flour: 1 1/2 cups
White whole wheat flour: 1 1/2 cups
Baking powder: 2 teaspoons
Baking soda: 1 teaspoon
Salt: 1/2 teaspoon
Ground cinnamon: 1 1/2 teaspoons
Butter: 3/4 cup (1 1/2 sticks), softened
Sugar: 1 1/2 cups
Brown sugar, packed: 3/4 cup
Eggs: 3 large
Sour cream: 1 cup
Vanilla extract: 2 teaspoons
Pecans, chopped: 1/2 cup
The Recipe How-To
Now comes the fun part – making the Whole Wheat Sour Cream Coffee Cake! Don’t worry, even if you’re not an expert baker, this recipe is easy to follow.
Preparation
Before anything else, preheat your oven to 350°F (180°C). Then, grease a 10-inch (25 cm) Bundt pan with non-stick cooking spray or butter.
Mixing the Dry Ingredients
In a mixing bowl, combine 2 cups of white whole wheat flour, 1 cup of unbleached all-purpose flour, 1 and 1/2 cups of brown sugar (packed), 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk everything together.
Mixing the Wet Ingredients
Using another large mixing bowl, beat together 1/2 pound (2 sticks) of unsalted butter with your electric mixer until it turns light and fluffy. Next up, add in four large room-temperature eggs one at a time while continuing to mix using medium speed. After all the eggs are added in, pour in one teaspoon of pure vanilla extract.
Slowly pour in two cups of sour cream into the mixture while beating on low speed.
Combining the Batter
Gradually fold in the dry ingredients into the wet ingredients just until combined. Do not overmix.
Adding Cinnamon Pecan Filling
In a small bowl, mix together 1/4 cup of firmly packed brown sugar, 1 tsp of ground cinnamon, and 1 cup of finely chopped pecans. Spread half the cake batter into your prepared cake pan then sprinkle half of cinnamon pecan filling over it before spreading the remaining cake batter over it. Top with remaining filling.
Place in oven and bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool for around 10-15 minutes before transferring it to a wire rack.
Presentation
Once cooled, get creative with serving this delicacy on a cake stand or plate. A loaf such as this one packed full of flavor is best enjoyed and served alongside a hot cup of coffee or tea.
Now you have your completed Whole Wheat Sour Cream Coffee Cake that would surely be enjoyed by your friends and family.
Substitutions and Variations
Ah, substitution and variation. The basic elements of any great recipe – allowing the creative cook to experiment and make it truly their own.
For those who want to tinker with my Whole Wheat Sour Cream Coffee Cake recipe, here are some suggestions for substitutions and variations:
– FLOUR: This recipe calls for a mix of unbleached all-purpose flour and white whole wheat flour, but you can play around with different ratios or types of flour. You could try using only whole wheat flour or substitute some of it with oat flour or almond flour.
– NUTS: I used pecans in this recipe, but feel free to swap them for walnuts, almonds, or hazelnuts.
– SWEETENER: If brown sugar isn’t your jam, swap it out for coconut sugar, honey or maple syrup.
– SPICES: Cinnamon is classic in a coffee cake recipe, but you could try experimenting with other spices like nutmeg or cardamom.
– ADD-INS: The beauty of this recipe is the limitless potential when it comes to add-ins. Chocolate chips make everything better, so feel free to toss in a cup or two! Or add dried cranberries, blueberries or nuts into the batter before baking.
– HEALTHY SUBSTITUTIONS: To make this coffee cake healthier, you could substitute half the butter for Greek yogurt or use coconut oil instead of butter altogether. Or go gluten-free by substituting almond flour for regular flour and use gluten-free baking powder.
Once you start experimenting with substitutions and variations, you’ll never be able to leave a classic recipe alone again!
Serving and Pairing
When it comes to serving and pairing the Whole Wheat Sour Cream Coffee Cake, there are a few options that can elevate your experience to the next level. This delectable cake is best enjoyed warm or at room temperature, so be sure to let it cool for a bit before diving in.
One classic way to serve this coffee cake is to simply slice it up and enjoy it with a steaming cup of coffee. The rich flavors of the cake pair wonderfully with the bitter notes of the coffee, making for a deliciously satisfying breakfast or snack.
If you’re feeling adventurous, try pairing your coffee cake with some fresh fruit. The tangy sweetness of raspberries or blueberries provides a nice contrast to the rich, nutty flavors of the cake. Alternatively, try topping your slice of cake with a dollop of Greek yogurt or whipped cream for an extra creamy treat.
For something a little more indulgent, you could even add some chocolate chips into the batter before baking or drizzle melted chocolate over the top. This will take your coffee cake from a tasty breakfast item to a decadent dessert that’s perfect for any occasion.
No matter how you choose to serve and pair this Whole Wheat Sour Cream Coffee Cake, one thing’s for certain – you won’t be able to resist going back for seconds (or thirds). So why not whip up a batch today and indulge in one of our favorite flour recipes?
Make-Ahead, Storing and Reheating
You can make this whole wheat sour cream coffee cake a day ahead and keep it covered tightly at room temperature. If you need to store it for more than one day, I recommend storing it in the fridge to keep it from drying out. The cake will also freeze well for up to 3 months. Just wrap it tightly with plastic wrap and place it in an airtight container.
To reheat the cake, you can warm slices in a microwave for 10-15 seconds or pop them in a 300°F oven for 5-10 minutes until warmed through. Just be careful not to overheat the cake as it may become dry and lose its fluffy texture.
If you have leftover cranberry sauce, raspberry jam, or blueberry compote, they are perfect toppings for reheated slices of this delicious cake. You can also add a dollop of whipped cream or Greek yogurt for a creamy finish if you prefer.
Overall, this whole wheat sour cream coffee cake is perfect for any occasion and is sure to please your guests or family members. So go ahead and make it ahead, store it creatively, and reheat with ease – this recipe will not disappoint!
Tips for Perfect Results
Now that you have all the ingredients and recipe instructions to make this delicious whole wheat sour cream coffee cake, let me give you a few tips on how to get perfect results every time.
1. Don’t overmix the batter: To ensure a tender and light textured cake, be careful not to overmix the batter. Combine the wet ingredients first and then add the dry ones slowly. Mix just until combined, do not use an electric mixer or whisk too much.
2. Use fresh ingredients: Make sure your baking soda and baking powder are fresh and not expired. Also, use fresh eggs and sour cream for best results.
3. Measure accurately: Measuring ingredients correctly is crucial in baking. Use measuring cups and spoons to measure the ingredients by following the recipe’s instructions.
4. Grease the pan properly: Whether you’re using a regular cake pan or a bundt pan, it’s essential to grease it properly with butter, oil or cooking spray, so the cake doesn’t stick to the pan after baking.
5. Let the cake cool before slicing: To avoid crumbling or uneven slices, wait for at least 15 minutes after removing the cake from the oven before slicing it.
6. Add some toppings: While this coffee cake is delicious on its own, you can add some extra toppings like cinnamon sugar glaze, powdered sugar dusting or chopped nuts for an extra touch of flavor.
By following these tips, you’ll have a delicious and fluffy whole wheat sour cream coffee cake that will impress your family and friends. Enjoy!
Bottom Line
In conclusion, this Whole Wheat Sour Cream Coffee Cake recipe is the perfect balance of wholesome and indulgent. With its blend of whole wheat flour, sour cream, cinnamon, and pecans, it offers a satisfying complexity of flavors and textures that will have you coming back for seconds. It’s the kind of dessert that can stand alone or pair well with coffee, tea or any beverage of your choice.
Moreover, if you’re looking for a healthier version of the classic sour cream coffee cake recipe, this one is definitely worth a try. With its use of unbleached all-purpose flour and white whole wheat flour, it still retains its fluffy texture and offers a good source of healthy fiber.
Additionally, the versatility of this recipe makes it perfect for experimentation. You can easily substitute ingredients or add your favorite toppings like chocolate chips, cranberries or raspberry jam to change things up.
Overall, whether you have a sweet tooth or not, this Whole Wheat Sour Cream Coffee Cake recipe is worth adding to your collection. It’s simple enough to make on any occasion and elegant enough to serve as a centerpiece for any gathering. So don’t hesitate to give it a try; your taste buds will thank you!
Whole Wheat Sour Cream Coffee Cake Recipe
Ingredients
Filling
- 1/2 cup packed brown sugar
- 1/2 cup pecans, chopped (or walnuts)
- 1 1/2 teaspoons cinnamon, ground
Coffee Cake
- 2 cups white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups sour cream
Instructions
- Mix all filling ingredients. Set aside.
- Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
- In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
- Beat in sour cream and flour mixture alternately on low speed.
- Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
- Bake for about 1 hour or until toothpick inserted near center comes out clean.
- Cool before remove from the pan.
Add Your Own Notes
Nutrition
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