Whole Wheat Coffee Cake Recipe

Indulge in Bob's Red Mill-inspired goodness with this moist and perfectly sweet whole wheat coffee cake! A healthier twist on a classic, this recipe is unbelievably delicious whether enjoyed as a special breakfast treat or a delightful dessert with a scoop of vanilla ice cream. Optional blueberries add a burst of fresh flavor. Get ready to impress everyone with this irresistible coffee cake!

Prep Time 20 mins
Cook Time 85 mins
Calories 4812.3 kcal
Protein 200g
Rating 2.0 (2 Reviews)
Whole Wheat Coffee Cake 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whole Wheat Coffee Cake

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How to Make Whole Wheat Coffee Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
  2. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ¾ cups granulated sugar, and 2 large eggs. Beat until light and fluffy.
  3. In a separate bowl, whisk together 3 cups whole wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Gently fold in 1 cup blueberries (optional).
  6. Pour 1/3 of the batter into the prepared bundt pan. Sprinkle with ½ cup of your favorite streusel topping (recipe below).
  7. Pour the remaining batter over the streusel layer.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

186 g

Sugar

1150g

Fat

643g

Carbs

194g

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