Spelt Flour Coffee Cake

Spelt Flour Coffee Cake

Need more of a hearty and nutritious take on a that morning pairing with your cup of joe? Using our Organic ancient whole grain Spelt flour and whole wheat Purple Straw, this coffee cake is not only deliciously reminiscent of that bakeshop coffee cake, but packed with all the nutrition your body needs to start the day.

Yield: 1 8-inch round

Download a printable version of the recipe here. 

Ingredients:

113g BSM Spelt flour WW

75g BSM Purple Straw flour WW

3g baking powder

2g baking soda

3g salt

175g grapeseed oil

200g light brown sugar

3 eggs

100g buttermilk (room temp)

6g vanilla

7g espresso powder (optional)

7g cinnamon

4g nutmeg

 Cinnamon & sugar mixture:

50g sugar

6g cinnamon

9g BSM Spelt flour

 Brown butter oat streusel:

140g BSM Spelt flour

35g steel cut oats

115g butter (melted/browned)

67g light brown sugar

67g sugar

5g salt

5g cinnamon

Pinch cardamom

 Preheat an oven to 350F.

 For the streusel:

In a small sauce pot, brown the butter. Remove from heat and add to a medium mixing bowl. Add the remaining streusel ingredients and stir together using your hand until it forms a crumble. Set aside.

 For the cinnamon sugar mixture:

Combine the listed ingredients and set aside.

 For the batter:

In a stand-up mixer, combine the grapeseed oil, brown sugar and espresso powder. Using the paddle attachment, mix on medium speed for 1 min. In a separate bowl, combine the oil, eggs, and vanilla and add to the mixer bowl. Continue to mix on medium speed for about 1 min. Measure out the buttermilk separately. In a large mixing bowl, combine all of the dry ingredients and whisk together. Add half of the dry ingredients followed by half of the buttermilk and mix on low. Add the remaining half of the dry ingredients and buttermilk and mix on low until everything is incorporated.

 Take a square of parchment paper and crumble with your hands. Unfold and fit into an 8-inch round, deep cake pan. Pro-tip: By crumbling the parchment, it will fit better in the pan, allowing the batter to get into the corners.  

Pour half of the batter into the pan. Sprinkle the cinnamon sugar mixture evenly over the batter followed by pouring evenly the remaining batter. Crumble the streusel over the top and bake for 45 min or until a toothpick comes out clean.

 Allow to cool completely before serving. Holds well for up to three days covered at room temp or wrap tightly in plastic wrap to store in the fridge for longer. Can also freeze well if wrapped tightly for up to 4 weeks.