Homegrown Lass

I grew up on coffee cake. My mom loved it for breakfast. She always used the boxed mix and I didn’t know any different. It never was my favorite meal, but I loved the cinnamon sugar flavor. I always thought the cake part of it was dry, but it’s all I knew.

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Once I started making things from scratch, I was an adult and moved out and living on my own. I wanted to spoil my mom with some coffee cake, but not from a boxed mix. I’ve always believed you can make any recipe better from scratch. I also was dealing with some gluten sensitivities, so I needed something with einkorn. I came upon this recipe by accident one day and the description claimed it was someone’s grandma’s recipe. Well, grandma always know best when it comes to baking, so I just had to try it!

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While I was expecting something similar to the boxed recipe I grew up on, I was blown away by the moistness of the cake and the delicate flavor that was just perfection in every bite! I believe the lemon zest in this recipe is really what it makes it feel bright and refreshing, even though you can’t really taste the lemon flavor. It’s makes what used to be a dense, heavy cake that always sat heavily in the stomach into something that didn’t feel so heavy and something I could eat on a regular basis. Safe to say,  the whole family loves this recipe!

So if you’re looking for a coffee cake recipe to impress, this is it! Serve it to those coffee cake lovers, and they’ll be blown away by this recipe!

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Einkorn Coffee Cake

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Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 c. einkorn or all-purpose flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 small lemon zested
• 1 c. milk
• 2 tsp. vanilla extract
• 1 c. butter softened
• 1 1/2 c. sugar
• 5 eggs

Streusel:

• 3/4 c. brown sugar
• 1 c. einkorn or all-purpose flour
• 1 Tbsp. cinnamon
• 1/2 c. butter cubed

Method

 

For the Cake Batter:

1. Preheat oven to 350°.
2. Grease bundt cake thoroughly with butter and then sprinkle flour generously to coat. Set aside.
3. Whisk together the flour, baking powder, salt and lemon zest; set aside.
4. In a measuring cup, combine the milk and vanilla.
5. In a mixing bowl, beat the butter and sugar until light and fluffy.
6. Add eggs one at a time, mixing after each addition.
7. Add flour alternating with milk mixture.
8. Scrape the bowl and give it a final mixing to make sure it is fully combined.

For The Streusel:

1. Mix the brown sugar, flour and cinnamon together in a medium bowl.
2. Cut in the butter until mixture forms small clumps.

To Assemble the Coffee Cake:

1. Sprinkle in 1/3 of the streusel into the bundt pan.
2. Spoon in half of the batter, then the rest of the streusel.
3. Top with remaining batter.
4. Bake for 45 minutes to 1 hour or until a toothpick comes out clean.
5. Cool in pan for 15 minutes before inverting on the platter.
6. Enjoy!

Notes

You can use regular all-purpose flour instead of einkorn flour. I used it in the photos for this recipe and it came out great!