Coffee Cake Recipe

Sunday mornings, I usually make coffee cake.  This is a recipe I’ve worked on for the past about four years, and have it just where I like it.  It’s not too sweet (only 100 grams of sugar), and made with whole wheat flour.  The technique is a little less than conventional, but it works for me, and it only uses one bowl.  I don’t remember which website provided the original, but it’s been modified enough since then that I think this is OK to go without attribution.  The recipe is very flexible.  If you want a wintery spice coffee cake, you can put ginger, cloves, and nutmeg in.  It’s great with fresh or frozen fruit, or without.  If using frozen fruit, it may take a little longer to bake.

Streusel Coffee Cake:

Preheat oven to 350, grease an 8×8 baking dish (or a 9 inch round)



25 g sugar

30 g flour

30 g butter

30 g flax meal (or almond meal, or finely chopped nuts of your choice–walnut is pretty classic)

Until it resembles coarse crumbs.  Set aside.

Coffee cake:

In a medium bowl, cream:

110 g soft butter

75 g sugar

7 g salt

[If you’re using ground spices, put them in now.  Cinnamon and cloves go quite well.  Maybe 5 g each.  I often put star anise in.]

…until light and fluffy.  Beat in one egg until well combined.

On top of this mixture, weigh:

255 g whole wheat flour

7 g baking powder

Mix until it resembles fine breadcrumbs.


On top of that, weigh 185g milk.  Now is the time to add any liquid extracts.  A splash of vanilla is good, as is lemon extract.

Mix with electric mixer for about 20 seconds…it won’t become smooth, nor do you want it to.IMG_9325

Finish the job with a spatula.


About five strokes with the spatula is all it takes.

Scrape the thick batter into your prepared pan.  Top with fruit, if using.

Sprinkle streusel on top.

Bake for 35-45 minutes (if not using frozen fruit, mine comes out perfect after 38 minutes).

Let cool before serving.  Warm is fine, as is room temperature.  Leftovers (if there are any) are nice cold, too.