Imagine waking up to the most heavenly aroma of cinnamon and freshly baked goodness wafting through your kitchen. This Easy Einkorn Coffee Cake is not just a recipe—it's a morning miracle that transforms ordinary breakfast into an extraordinary culinary experience. With its tender, nutty einkorn flour base and irresistible cinnamon streusel topping, this cake promises to be your new weekend breakfast obsession that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups einkorn flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine einkorn flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate large bowl, cream the softened butter until smooth. Add eggs one at a time, mixing thoroughly after each addition.
- Gradually add the dry flour mixture to the butter mixture, alternating with milk. Mix until just combined, being careful not to overmix.
- For the streusel topping, mix brown sugar, cinnamon, and chopped nuts (if using) in a small bowl. Cut in additional cold butter until the mixture resembles coarse crumbs.
- Pour half the cake batter into the prepared baking pan. Sprinkle half the streusel mixture over the batter.
- Add the remaining cake batter on top, then finish by sprinkling the remaining streusel over the surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10-15 minutes before slicing and serving.
- Optional: Dust with powdered sugar or drizzle with a simple vanilla glaze for extra sweetness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake tender.
- For extra moisture, you can substitute some milk with yogurt or sour cream.
- Check the cake a few minutes early to prevent over-baking, as einkorn flour can brown quickly.
- Let the cake cool slightly before cutting to help it set and make slicing easier.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a gluten-sensitive twist, this recipe works great with einkorn's lower gluten content.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 42g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
