Whole Wheat Coffee Cake

Instructions:

1. Preheat the Oven and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square baking dish to ensure the cake doesn’t stick. You can also line the bottom with parchment paper for easy removal after baking.

2. Make the Streusel Topping:
In a medium bowl, combine the rolled oats, whole wheat flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers, a pastry cutter, or a fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set the streusel aside while you prepare the cake batter.

3. Prepare the Cake Batter:
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat the softened butter and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Next, alternate adding the dry ingredients and the wet ingredients (Greek yogurt and milk) to the butter mixture. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix, as that can make the cake dense. The batter should be thick and creamy.

4. Assemble the Cake:
Pour the cake batter into the prepared pan and spread it evenly with a spatula. Sprinkle the streusel topping generously over the batter, making sure to cover the entire surface. Don’t worry if some of the topping falls into the batter—it will create a delicious swirl of flavor as it bakes.

5. Bake the Coffee Cake:
Place the pan in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean (or with just a few moist crumbs). If the topping starts to brown too quickly, you can loosely cover the cake with aluminum foil for the last 10 minutes of baking.

6. Let it Cool and Glaze (Optional):
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you like a little extra sweetness, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled coffee cake for a finishing touch.

7. Serve and Enjoy:
Cut the cake into squares or wedges and serve. It’s perfect with a cup of coffee or tea, but it’s also delicious on its own as a healthy-ish dessert or snack. Enjoy the satisfying, slightly nutty flavor of the whole wheat combined with the sweet, cinnamon-spiced cake and crunchy streusel topping!

Tips for Perfect Whole Wheat Coffee Cake:

• Use White Whole Wheat Flour: For a lighter texture, opt for white whole wheat flour instead of regular whole wheat. It has a milder taste and finer texture, which makes it perfect for baking cakes.
• Greek Yogurt for Moisture: Using Greek yogurt in the batter not only makes the cake moist but also adds a subtle tang that balances the sweetness. If you don’t have Greek yogurt, you can substitute sour cream or even buttermilk.
• Make it Dairy-Free: To make this coffee cake dairy-free, simply substitute the butter with a plant-based butter and use non-dairy milk (like almond milk) and a dairy-free yogurt.
• Add-ins for Extra Flavor: Feel free to get creative with your coffee cake. Chopped nuts (like walnuts or pecans) or dried fruits (like raisins or cranberries) can be folded into the batter for an extra layer of flavor and texture.
• Storage Tips: This coffee cake stays fresh for a few days when stored in an airtight container at room temperature. You can also freeze it for up to 3 months—just be sure to wrap it tightly in plastic wrap and foil before freezing.

Why Whole Wheat Coffee Cake?

Switching to whole wheat flour in a coffee cake recipe might seem like a small change, but it makes a big difference. Whole wheat flour is higher in fiber, vitamins, and minerals compared to refined white flour, so it provides more nutritional value while still yielding a deliciously moist and flavorful cake. Plus, the natural sweetness of the brown sugar and cinnamon combination perfectly complements the slightly nutty taste of whole wheat.

This Whole Wheat Coffee Cake is the perfect balance of health and indulgence. Whether you’re starting your day with a slice of cake and coffee or serving it at a brunch, this recipe delivers comfort and nutrition in every bite. It’s a great way to enjoy a classic without the guilt, all while incorporating some wholesome ingredients into your diet.

Final Thoughts:

Whole wheat doesn’t have to mean heavy or dense when it comes to baking. With the right balance of ingredients, you can create a coffee cake that’s just as light and fluffy as the original, but with added nutritional benefits. Whether you’re looking for a healthier breakfast option or just want to try a fun twist on a classic, this Whole Wheat Coffee Cake will satisfy your cravings while leaving you feeling good about what you’re eating.

So, grab your baking tools and treat yourself to a slice of this wholesome goodness—because enjoying a healthier dessert doesn’t mean compromising on taste!