Our Cinnamon Swirl Coffee Cake is a simple breakfast treat that packs in the fiber and nutrients first thing in the morning without sacrificing an ounce of deliciousness.  We use our Dessert Berry Blend that includes four whole grains - wheat berries, barley, and the ancient grain spelt- to get our whole grain diversification off to a great start early.  However, this cake would also be a delicious brunch addition or after dinner dessert.  Truly, why limit yourself to just breakfast?  

This recipe was born out of my oldest boy's love for cake at breakfast.  He is elated anytime that is an option....a boy after my own heart!  It's tender, sweet, refrigerates well to serve the next day or for snack, and has a wonderful crumb.  I'm pretty sure we both had three pieces the first time, because we think its just so good.  He even had to call grandma to tell her about the cake afterwards.  All that said, we hope you enjoy it too!  If you try it, let us know what you think in the comments below! 

Happy Unsifted Baking!
- Keira

Cinnamon Swirl Coffee Cake

Ingredients

Instructions

1. Preheat oven to 350^oF
2. Mill 1 3/4 cups Dessert Berry Blend on “pastry” setting (reserve 2 tbsp unsifted flour for filling)
3. In a large bowl, mix dry ingredients together with a spoon (flour, baking powder, salt)
4. Add milk, eggs, honey, vanilla and mix together
5. Add melted butter and mix just until combined
6. Pour batter into greased 9x13” baking pan
7. Using the same bowl, stir filling ingredients together until combined (remaining 2 tbsp flour, softened butter, cinnamon, nutmeg, sucanat)
8. Sprinkle filling evenly across top of batter, then swirl with a spoon or butter knife
9. Bake 30-35 minutes (200^oF internal temperature)
10. Mix glaze and drizzle on top of warm coffee cake
11. Enjoy!

Keywords: whole grain coffee cake, whole wheat coffee cake