Prep Time
15 minutesBake Time
35 minutesYield
10-12 SlicesRating
/rating_off.png "1 Star")
Loading...| 1 1/2 cups Rogers Whole Wheat Flour | |
| 1 tsp. baking powder | |
| 1 tsp. cinnamon | |
| 1/2 tsp. fine sea salt | |
| 1/3 cup salted butter, room temperature | |
| 1 cup brown sugar | |
| 2 large eggs, room temperature | |
| 1/2 cup buttermilk, room temperature |
Perfect for when you need a little pick-me-up, this Whole Wheat Streusel Coffee Cake is sweet and tangy and has a crunchy streusel topping that you will love! @cakedbyKatie created this delicious cake using both Rogers Whole Wheat Flour and granola.
| 1. | Preheat the oven to 350 degrees and prepare a 8 or 9 inch cake or square baking pan with baking spray. |
| 2. | In a small mixing bowl whisk together the flour, baking powder, cinnamon, and salt. Set aside. |
| 3. | In the bowl of a stand mixer with the flat beater attachment, cream together the butter and sugar on high for 2 minutes. |
| 4. | Add in the eggs and beat on high for another 2 minutes. |
| 5. | Add in the dry ingredients and turn the mixer on low. |
| 6. | With the mixer on low, slowly pour in the milk. Mix until just combined. Be careful not to overman the batter. |
| 7. | Spread the cake batter evenly into the prepared baking pan and set aside. |
| 8. | In a small mixing bowl combine all the streusel topping ingredients and mix together until a coarse sand like texture. |
| 9. | Sprinkle the granola streusel topping over the cake batter and with a knife, gently swirl it into the cake batter. |
| 10. | Bake for 35 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs. |
| 11. | Allow the coffee cake to fully cool before slicing and serving. |
| 12. | Cake can be baked in a 8 or 9 inch round cake pan or a 8x8 or 9x9 inch square baking pan. |
| 13. | Store leftover coffee cake in an airtight container at room temperature for up to 4 days. This cake can also be frozen. Wrap tightly with plastic wrap and freeze. Thaw it overnight in the fridge. |
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