Many moons ago I needed whole wheat flour for a recipe. Maybe it was for a recipe for my bread machine. I’m sure I had no other use for it than making bread at the time. So there sits this five pound bag of flour in my pantry. I began looking for more recipe to use up this flour. I didn’t have to look any farther than the bag itself. This recipe for whole wheat pecan crumb cake was on the back of the package and I knew I needed to make it. That was almost 20 years ago and I’ve made it regularly since then.
Whole wheat flour is not something I use often, but hopefully you can see from the photo how tender this breakfast cake is. This coffee cake has a loose crumb and is very tender. Although I serve it for breakfast, you could serve it for dessert. Because it’s not heavy, it would be a nice light dessert.
Now, one benefit of this recipe is the fact that it makes 2 round coffee cakes. One to eat and one to share or, if you devour them quickly, two to eat. I’ve made this for my co-workers, Mother’s Day brunch, the ladies in the front office at my kids school, breakfast meetings, the first day of school and more. It really is versatile and perfect for any occasion. I will say, all those years ago I was worried about a recipe that only used whole wheat flour. As I mentioned I only used it in bread baking. What did I have to lose other than not using up the entire bag of flour but I’m so glad I did try it all those years ago. I get many compliments on the recipe and people often ask for a copy of it.
So, as Sunday Supper focuses on coffee this week, I share my recipe for my family’s favorite “side” to a cup of joe, or glass of milk in the case of my children. A great big thank you to Wendy Hammond of Wholistic Woman for hosting the event.
- 1 cup chopped pecans
- 1/3 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 2 cups whole wheat flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cu butter, softened
- 1 egg
- 3/4 cup powdered sugar
- 1 - 2 tablespoons water
- Preheat oven to 350 degrees F. Grease and flour 2 8-inch or 9-inch round cake pans. Set aside.
- In a small bowl, mix all strudel ingredients until well blended. Set aside.
- Lightly spoon flour into measuring cup and level up. In large bowl, combine flour and remaining cake ingredients until moistened, at low speed. Beat 2 minutes longer at medium speed.
- Spread 1/4 of the batter into each pan. Sprinkle 1/4 of the streusel over batter in each pan then top each with remaining batter. Sprinkle remaining topping over each pan.
- Bake at 350 degrees for 20 to 30 minutes or until toothpick comes out clean.
- While cooling, mix glaze in small bowl until drizzling consistency. Start with 1 tablespoon of water and add more if needed. Drizzle over warm cakes.
You could also bake this in a 9 x 13 pan. Bake for 25 - 35 minutes or until toothpick tests clean.
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