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

Streusel Topping

1/2 cup Rogers Whole Wheat Flour
1/4 cup brown sugar
1/4 cup Rogers Almond Five Grain Granola
1/4 cup salted butter, melted
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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