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.

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Whole Wheat Pecan Crumb Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 cakes (6 - 8 servings each cake)

Ingredients

• Streusel
• 1 cup chopped pecans
• 1/3 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• Cake
• 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
• Glaze
• 3/4 cup powdered sugar
• 1 - 2 tablespoons water

Instructions

1. Preheat oven to 350 degrees F. Grease and flour 2 8-inch or 9-inch round cake pans. Set aside.
2. In a small bowl, mix all strudel ingredients until well blended. Set aside.
3. 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.
4. 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.
5. Bake at 350 degrees for 20 to 30 minutes or until toothpick comes out clean.
6. 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.

Notes

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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Beverages

• Bulletproof Coffee My Way by Monica’s Table
• Caramel Turtle Mocha Frappe by The Weekend Gourmet
• Chocolate Chip Mocha Smoothie by Sew You Think You Can Cook
• Chocolate Peanut Butter Banana Latte by Meal Planning Magic

Breakfast

• Apple Crumb Coffee Cake by Dessert Geek
• Banana Blueberry Streusel Coffee Cake by The Freshman Cook
• Cappuccino Overnight Oats by Pies and Plots
• Cardamom-Crumb Coffee Cake by Wholistic Woman
• Cinnamon Coffee Cake (Kaffee Kuchen) by Palatable Pastime
• Coconut & Coffee Gluten Free Scones by Caroline’s Cooking
• Coffee and Cream Cinnamon Buns by Cooking With Carlee
• Maple-Coffee Breakfast Sausage by Cricket’s Confections
• Pumpkin Coffee Cake by The Bitter Side of Sweet
• Pumpkin Spice Latte Breakfast Bites by Beauty and the Beets
• Whole Wheat Pecan Crumb Cake by Family Around The Table

Dessert

• Best Coffee Frosting by My World Simplified
• Bittersweet Cremeux with Coffee Caramel and Bourbon Cream by Culinary Adventures with Camilla
• Chocolate Chip Mocha Brownies by Crazed Mom
• Chocolate Coffee Nut Bark by My Imperfect Kitchen
• Coffee Toffee Crunch Cookies by Family Foodie
• Coffee Vanilla Ice Cream Pie by Moore or Less Cooking
• Cold Brew Affogato by Helpful Homemade
• Dark Chocolate Espresso Torte with Strawberry Coulis by Gourmet Everyday
• Eiskaffee (German Coffee with Ice Cream) by Tara’s Multicultural Table
• Espresso Brownie Cupcake Sundaes by A Mind Full Mom
• Mocha Cake with Mocha Rum Icing by Cosmopolitan Cornbread
• Mocha Layer Cake by That Skinny Chick Can Bake
• Mocha Panna Cotta with Mascarpone Cream by The Crumby Cupcake
• NCR Cookies by Girl Abroad
• No Bake Mocha Cheesecake by Hezzi-D’s Books and Cooks
• Polish Black Cake with Whipped Mocha frosting by Hardly A Goddess
• Sweet Cream Affogato by The Redhead Baker

Main

• Coffee and Garlic Rubbed Pork Chops by Casa de Crews
• Java Dry Spice Rub Chops by Sunday Supper Movement
• Salmon-Mandarin Salad with Asian Vinaigrette & Coffee Dressing by Asian In America
• Sticky Coffee Chicken by Food Lust People Love

Sides

• Dark Molasses Bread by What Smells So Good?
• Homemade Coffee Baked Beans by Grumpy’s Honeybunch

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