Whole Wheat Pecan Crumb Cake

If you like this recipe, please share!

Many moons ago I needed whole wheat flour for a recipe. Maybe it was for a recipe for my bread machine. So there sits this five-pound bag of flour in my pantry. Wanting to use it up, I began looking for more recipes.

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 and 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 kid’s 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. There are always compliments when I make this coffee cake.

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. I hope you enjoy it as much as we do! 

Whole Wheat Pecan Crumb Cake

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

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Whole Wheat Pecan Crumb Cake makes 2 cakes. One to enjoy and one to share.

Print

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 cup 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.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!