Einkorn Coffee Cake
• This site generates income via ads and may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
There’s something about a soft, buttery coffee cake with a crunchy cinnamon streusel topping that makes it hard to resist. This einkorn coffee cake has a subtle, buttery flavor from the einkorn flour, and the buttermilk gives it a tender crumb that pairs perfectly with the sweet cinnamon topping. It’s the kind of cake I’d happily enjoy with my morning coffee or a slice in the afternoon.
This is the time of year when I love having a cake sitting out on the counter for whenever a guest stops by. It’s like, hey, do you want a slice of coffee cake? Umm, yes, yes I do. Honestly, who’s turning down cake?
It just feels appropriate! The holidays, warm kitchens, cinnamon smells drifting throughout the house. This cake, along with my Einkorn Apple Cake with Cinnamon Crunch Top, has made an appearance more times than I’d like to admit this season, and we aren’t even in November yet! These cakes are considered “snacking cakes,” and let me tell you, it’s exactly as the name implies. If I’m walking by, I’m for sure grabbing another bite!
Table of Contents
Ingredient’s You’ll Need For Einkorn Coffee Cake
Shop This Blog Post
Make The Cinnamon Crumb Streusel Mixture First
This crumble is super simple to make and only takes about 5 minutes! You’ll need brown sugar, granulated sugar, einkorn flour, cinnamon, and cold, cubed butter.
I like to use my hands to work the butter into the mixture, but you can also use a pastry cutter, food processor, or a couple of forks. Work the butter in until you can squeeze the mixture together and it holds its shape, then gently break it apart into crumbles.
Once the crumble is made, pop it in the fridge while you make the cake. The butter needs to be cold! This is key to keeping the crumble from melting into the cake. Cold butter takes longer to melt in the oven, giving the crumble time to set before the butter melts completely. This is especially important with einkorn flour because it has a weaker gluten structure than regular wheat flour, making it harder for the cake to support a heavy topping.
Step-By-Step How to Einkorn Coffee Cake
Prepare Wet and Dry Ingredients
In a bowl whisk together einkorn flour, baking powder, cinnamon and salt. Set aside. In a measuring cup combine cold buttermilk and sour cream. Set aside.
Cream Butter and Sugar
In a stand mixer with a paddle attachment mix on medium low speed for 2-3 minutes until the butter is creamed together and is light and fluffy.
Add Eggs & Vanilla
Add in vanilla bean paste and room temperature eggs one at a time, mixing well between each addition. You may need to scrape down the sides of the bowl.
Add Dry and Wet Alternating Additions
On low speed add in flour and buttermilk/sour cream mixture in three alternating additions beginning and ending with flour.
Transfer, Add Crumble & Bake
Pour the batter into a parchment-lined 10.5 x 7.5-inches pan. Sprinkle with the cinnamon sugar crumble mixture over the top. Bake at 350°F for 35-40 minutes, or until golden and set. The center should not be jiggly and a toothpick inserted should come out clean or with minimal crumbing.
Helpful Tips
More Cookie Recipes
★ Have a question, comment or made this recipe? Leave a rating and comment below! It helps support my blog, keeps recipes free and helps others find it on Google!
Einkorn Coffee Cake
Equipment
- 2 Bowls
Ingredients
- 180g (1 ½ cups) Einkorn flour all-purpose I recommend weighing your einkorn flour, or spoon and level.
- 2 tsp Baking powder
- ½ tsp Fine sea salt
- 113g (½ cup) Softened salted butter (room temperature)
- 210g (1 cup) Organic granulated sugar
- 3 Large Eggs (room temperature)
- 2 tsp Vanilla bean paste or vanilla extract
- 60g (¼ cup) Sour cream
- 60g (¼ cup) Buttermilk
Sugar cinnamon crumble topping
- 100g (1/2 cup) Packed Light brown sugar
- 25g (2 tbsp) Granulated sugar
- 1 tbsp Ground cinnamon
- 110g (3/4 + 2tbsp cup) Einkorn Flour
- 1 pinch Salt
- 60g (4 tbsp) Butter cut into small cubes
Instructions
- Make Crumble- In a bowl combine all crumble ingredients. Use your hands to work the butter into the mixture, continue doing this for several minutes. You should be able to squeeze the mixture to form a ball then break it up into finer pieces. Set it in the fridge while you make the cake batter.
- Prepare Pan- Line a 10.5 x 7.5-inch ceramic pan with parchment paper or grease the sides with butter and a dusting of flour. Set aside.
- Combine dry ingredients- In a medium bowl whisk together einkorn flour, baking powder, and salt. Set aside.
- Combine buttermilk and sour cream- In a cup combine buttermilk and sour cream, mix well. Set aside.
- Cream butter and sugar- Using a stand mixer with paddle attachment cream room temperature butter and sugar until light and fluffy. About 3-4 minutes on medium to low speed. Kitchen aid setting 3.
- Add Eggs & Vanilla- Add vanilla bean paste and room temperature eggs one at a time mixing well in between each addition. Scrape down the sides of the bowl as necessary.
- Add flour and Buttermilk mixture alternating- Add the flour mixture and buttermilk/sour cream mixture in three alternating additions, beginning and ending with flour.
- Transfer- Transfer the batter to prepared 10.5 x 7.5-inches . Sprinkle with cinnamon sugar crumble topping.
- Preheat oven- Preheat the oven to 350 degrees Fahrenheit.
- Bake- Bake at 350°F for 35-40 minutes, until the center is set and a toothpick inserted comes out clean or with a few moist crumbs. Tent with foil the last 5 minutes if the cake looks like its becoming too dark around the edges.
- Cool- Let cool in pan for 1 hour, before slicing. Enjoy!