Whole Wheat Cinnamon Snacking Cake

whole wheat cinnamon snacking cake

This is a great, quick coffeecake (or cake), with a wheaty flavor. I usually substitute whole wheat flour for part of the all-purpose flour in muffin and quick bread recipes- this one did it for me! I made it with the optional Walnut Streusel Filling and Topping, but I don’t think that it needed it. We ate it on a snowy morning when we wanted a warm and special breakfast. This recipe is from In the Kitchen with a Good Appetite: 150 Recipes and Stories About the Food You Love by Melissa Clark.

  • 1 cup light brown sugar
  • 2/3 cup plain yogurt or buttermilk
  • 1 T vanilla extract
  • 1 tsp ground cinnamon
  • 3 large eggs
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1 /2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 2/3 cup unsalted butter, melted
  1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan.
  2. Using a whisk, combine the sugar, yogurt or buttermilk, vanilla, and cinnamon. Add the eggs, one at a time, and whisk until completely incorporated.
  3. In a separate bowl, mix together the flours, baking powder, baking soda, and salt. Whisk the flour mixture into the egg mixture until no longer lumpy.
  4. Using a spatula, fold the melted butter into the batter in 3 additions.
  5. Pour the batter into the prepared pan and bake until golden brown and a cake tester inserted in the center comes out clean, 45 to 55 minutes. Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool to room temperature, right side up.

Walnut Streusel Filling and Topping

Per Melissa Clark: Adding walnut cinnamon streusel to the Whole Wheat Cinnamon Snacking Cake makes it sweeter and a little crunchy, more like a coffee cake than pound cake, though still satisfying enough for dessert.

  • 1 1/3 cups chopped walnuts
  • 6 T all-purpose flour
  • 4 T (1/2 stick) unsalted butter, cubed
  • 2 T dark brown sugar
  • 1/4 tsp kosher salt
  1. To make the streusel, use your fingers to combine the walnuts, flour, butter, sugar, and salt in a small bowl.
  2. Pour half of the Snacking Cake batter into the prepared pan, then crumble on half of the streusel. Pour the remaining cake batter over the streusel and crumble on the remaining streusel. Bake as directed above.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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