Zutaten für Whole Wheat Old World Cinnamon Crumb Coffe Cake
- 3 cups whole wheat flour
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Canola Oil
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup granulated sugar
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon vanilla extract
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Zubereitung von Whole Wheat Old World Cinnamon Crumb Coffe Cake
- **Make the Crumble Topping:** In a medium bowl, combine 1 cup whole wheat flour, ½ cup packed brown sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ cup vegetable oil. Mix until crumbly.
- **Prepare the Dry Ingredients:** In a separate large bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- **Cream Together Wet Ingredients:** In a smaller bowl, beat 1 large egg until light and frothy. Beat in ¾ cup granulated sugar and ½ cup vegetable oil until well combined.
- **Combine Wet and Dry:** Add 1 cup milk, ½ cup sour cream, and 1 teaspoon vanilla extract to the wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- **Layer the Cake:** Pour half of the batter into a greased 9x9 inch baking pan and spread evenly. Sprinkle half of the crumble topping over the batter.
- **Repeat Layers:** Repeat layers with remaining batter and crumble topping.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool and Serve:** Let the coffee cake cool in the pan for 10-15 minutes before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
151g
Fat
28g
Carbs
25g
