Whole Wheat Coffee Cake

This was my first time baking with whole wheat flour. We were out of all-purpose flour until this weekend, so last week when Andrew requested that I bake him something, I pulled out this King Arthur recipe. It turned out terrific. Just as good, if not better, than a coffee cake made with all-purpose flour.

Whole Wheat Coffee Cake
(Adapted from King Arthur Flour)

  • 6 tbsp (85 grams) unsalted butter, softened
  • 3/4 cup brown sugar, packed 
  • 2 large eggs at room temp
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup milk at room temp
  • 1/2 cup white whole wheat flour
  • 1/4 cup (50 grams) brown sugar, packed
  • 1/4 cup rolled oats or quick-cooking oats
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 4 tbsp (57 grams) unsalted butter at room temp

  1. Preheat the oven to 350 degrees F. Grease an 8" square or 9" round cake pan. 
  2. Beat the 6 tbsp butter and sugar until smooth. 
  3. Beat in the eggs one by one until thoroughly combined. 
  4. Whisk together the baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, nutmeg, and 1 1/2 cups white whole wheat flour. Add half to the butter and egg mixture and mix until combined. 
  5. Add the milk to the batter and mix until combined. 
  6. Add remaining flour mixture to the batter and mix until combined. 
  7. Pour into prepared cake pan. 
  8. Beat together the 1/2 cup white whole wheat flour, 1/4 cup brown sugar, oats, 1/8 tsp salt, 1/4 tsp cinnamon, and 4 tbsp butter until it forms a crumbly streusel mixture. Alternately, you can use a pastry cutter to do this by hand if you don't want to clean out your stand mixer bowl.
  9. Sprinkle streusel evenly on top of cake. 
  10. Bake for 35 minutes or until a toothpick comes out clean. 

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