Whole Wheat Pecan Crumb Cake

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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! 

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Whole Wheat Pecan Crumb Cake

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

5 from 13 votes

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Breakfast and Brunch

Cuisine: American

Servings: 2 cakes (6 – 8 servings each cake)

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

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

• 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.

Recipe Notes

You could also bake this in a 9 x 13 pan. Bake for 25 – 35 minutes or until toothpick tests clean.