Whole Wheat Cinnamon Streusel Coffee Cake

Hi everyone!  Happy Monday!  I apologize for not posting Friday, but hopefully late is better than never, right?!  Anyways, today, I want to share with you a lightened-up take on a tasty breakfast treat 😋.  Let's get started!

It's moist.  It's fluffy.  It's sweet.  It's full of that quintessential cinnamon-y flavor.  It's coffee cake.  And although it can be easy to justify eating this treat for breakfast because it goes so amazingly well with coffee, when it's loaded with sugar and refined-flour, that's hard to legitimately do. 

Enter this lighted-up coffee cake.  While this isn't health food, it is a cake that you can feel better about eating with your morning coffee.  Why?  Here's why.

1.  It Has Less Sugar

The original recipe that today's recipe is based on, while delicious-looking, called for a hefty amount of sugar in the cake-  about 2 cups in total!  However,  adding this much sugar would have yielded a saccharine-sweet cake; a little less than a cup and a half of sugar in the cake produced a sweet-but-not-too-sweet baked good.  Also, with less sugar in the cake, you don't have to worry so much about going overboard on your daily added sugar intake.

2.  It's Mostly Made With Whole Wheat Flour

While some baked goods must be made 100% with all-purpose flour to taste good (ahem snickerdoodles), coffee cake can still be delicious when more than half of its all-purpose flour content is swapped for whole-wheat flour.  This adds nuttiness and extra fiber to the cake- yum 😋!

And while this cake is delicious all on its own, it is, of course, wonderful with a steaming mug of coffee and a dollop of whipped cream 😋.  You might want to consider serving this at your Easter brunch along with a savory baked good, such as egg casserole!

That's all for now.  Don't forget to follow me on Instagram!  I look forward to posting again on Friday 😊.

Whole Wheat Cinnamon Streusel Coffee Cake

For the Cake:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 T. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 eggs
• 1.25 cups buttermilk
• 3/4 cup granulated sugar
• 8 T. (1 stick) unsalted butter, melted

1.  Spray a 9-inch bundt pan with cooking spray and preheat the oven to 350 degrees F.

2.  In a large bowl, whisk together the flours, baking powder, baking soda, and salt.

3.  In a medium bowl, whisk together the eggs, buttermilk, sugar, and melted butter.

4.  Add the egg mixture to the flour mixture, mixing until fully combined.

5.  Pour half of the batter into the prepared pan and top with half of the streusel (recipe below).

6.  Pour the remaining batter on top, then add the rest of the streusel (recipe below).

7.  Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8.  Cool the cake completely before inverting onto a dish, slicing, and serving.

9.  Enjoy, storing leftovers at room temperature for up to 3 days and freezing for up to one month.

For the Streusel:

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2/3 cup all-purpose flour
• 1.5 T. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1 pinch salt
• 8 T. (1 stick) unsalted butter, slightly softened and cut into 1 tablespoon pieces

1.  In a medium bowl, whisk together the sugars, flour, spices, and salt.

2.  Cut the butter into the mixture using a pastry blender until moist crumbs form.

3.  Add the streusel to the cake as directed in the cake recipe above.