Whole Wheat Cinnamon Coffee Cake

One of my boys favorite breakfasts is this coffee cake.  When you first look at the recipe it seems rather strange with the amount of ground nuts it calls for - I actually thought it was a misprint when I first came upon it.  But, low and behold the coffee cake is dense and moist and the addition of the whole wheat and a few other more healthy changes I made, the cake is a wonderful way to start everyone's morning.


Here is the recipe:

In a medium bowl combine and set aside:

3 cups ground nuts (I have used both walnuts and pecans and both work great)
3/4 cup SUCANANT
3/4 cup date sugar
2 Tablespoons cinnamon

In a mixing bowl place the following dry ingredients:
2 cups whole wheat flour (I use pastry flour for this recipe)
3/4 cup SUCANANT
3/4 cup date sugar
1 1/2 teaspoons baking soda
1 teaspoon salt

 Mix the dry ingredients.

Next measure out the wet ingredients:
2 cups cultured buttermilk (instead I used 1 cup real buttermilk, 1/2 cup homemade cinnamon apple sauce, and 1/2 cup homemade yogurt)
1/2 cup oil
2 large eggs (or 3 medium)
2 teaspoons vanilla

Mix the wet ingredients into the dry ingredients until incorporated evenly, but don't over mix.

Spread 1/2 of the batter on the bottom of a large baking dish that has been oiled/buttered.

Sprinkle 1/2 of the nut mixture on top of the batter that has been spread in the pan.

Drop by large spoonfuls the rest of the batter on top of the first layer of nut mixture.

Carefully spread the batter out.

Top it all off with the rest of the nut mixture.

Bake at 350 degrees Fahrenheit for 45 - 55 minutes.


  1. This is very good and very moist. I don't add as much of the sugars and it's still very sweet. Yum!

  2. It's funny you say that...I have completely left out the sugar in the batter and just added the half to the nut mix and I agree it still has a really good taste.


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