Whole Wheat Coffee Cake

Whole Wheat Coffee Cake: A Healthier Twist on a Classic Favorite

There’s something undeniably comforting about a freshly baked coffee cake—its warm, sweet crumb and irresistible cinnamon-sugar topping make it the perfect treat for breakfast, brunch, or a mid-afternoon snack. But if you’re looking for a version that’s a little lighter and more nutritious, a Whole Wheat Coffee Cake is the perfect solution. Packed with the heart-healthy benefits of whole wheat flour and a deliciously rich flavor, this cake proves that you can enjoy a classic without compromising on nutrition.

This whole wheat variation brings a bit of extra fiber and nutrients to your morning treat without sacrificing taste. Whether you’re serving it to family and friends or enjoying it as a solo indulgence with your morning coffee, this cake is sure to become a new favorite in your baking repertoire. Let’s dive into the recipe and bring this wholesome delight to life!

Ingredients:

For the Cake:

• 1 1/2 cups whole wheat flour (preferably white whole wheat for a lighter texture)
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup plain Greek yogurt (or sour cream)
• 1/2 cup milk (any kind)

For the Streusel Topping:

• 1/2 cup rolled oats
• 1/4 cup whole wheat flour
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tbsp milk or cream
• 1/2 tsp vanilla extract

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