Since she hates frosting, coffee cake is the only cake (besides pound cake) that my mom actually eats. This was therefore one of the first cakes that I tried out using 100% whole wheat and it turned out an absolute success! Tender, moist, and packed full of whole grain flavor, you’ll be finding yourself making this time and time again.
Ingredients
Topping
- 70g (1/3 cup) brown sugar
- 1 teaspoon cinnamon
- 1 tbs whole wheat flour
- 15g butter
Cake
- 240g (2 cups) whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 150g (2/3 cup) granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 242g (1 cup) sour cream
- 113g (1 stick) butter
Procedure
Mix cinnamon, brown sugar, butter and flour in a bowl. Set aside.
In a mixer, beat the butter, vanilla, and sugar until light and fluffy. Add the eggs one at a time and then add the sour cream. Combine the dry ingredients in a bowl and add it into the butter mixture. Mix until it is just combined and transfer into your baking pan. Add the cinnamon topping and bake in a 350 F oven until a toothpick inserted into the cake comes out clean, around 35 mins. Let cool for 30 mins and enjoy!
Stop and Smell the Flours 