Einkorn Flour Raspberry Cream Cheese Coffee Cake

Name: Einkorn Flour Raspberry Cream Cheese Coffee Cake
Prep time: 15 min
Cook time: 60 min
Ingredients: 2 1/2 c einkorn flour (2 c all purpose flour); 2 tsp baking powder; 3/4 tsp fine sea salt; 1 c coconut sugar; 1/2 c maple syrup; 1/4 c yogurt; 1/4 c butter (melted); 1/4 c milk; 2 eggs; 1 tsp vanilla extract; 11 oz raspberry jam; 4 oz cream cheese (room temperature); 1/4 c butter (room temperature); 1/2 c sugar; 2/3 c einkorn flour (1/2 c all purpose); pinch of salt

healthierhomemade.co

November 15, 2023

A piece of parchment paper sitting on the counter with a wire cooling rack over top of it. Sitting on the wire rack is a raspberry cream cheese coffee cake with a slice taken out of it near a tan tea towel

super easy

Breakfast Free Recipes Make ahead

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When we have guests in town I love to prep breakfast in advance. And one of my guests favorites is this einkorn flour raspberry cream cheese coffee cake. This easy breakfast treat uses raspberry jam instead of fresh raspberries so you can make it all year round. Its an easy recipe that you can make in advance in freeze and then thaw and warm once you are ready to use!

The base of this recipe uses the ancient grain einkorn flour. If you have never used einkorn flour before, let me share some more information with you. Einkorn flour is a non hybridized wheat that has a very low gluten amount, higher nutrition content, and is very easy to break down and digest. Compared to modern wheat with hits higher gluten count, lack of nutrients, and it is fairy tough to break down and digest. You can use einkorn in most recipes just like all purpose flour, which is why we love it. You can read more about einkorn here and find some of our favorite einkorn recipes here.

The coffee cake batter is super simple to toss together. Another swap I made is using coconut sugar instead of cane sugar. It spikes the blood sugar slightly less than cane sugar as it contains small amounts of soluble fiber. And it adds a really beautiful flavor and isn’t so ‘in your face’ sweet. But you can use regular white sugar here if you prefer, just decrease by 1/4 cup.

This is a wonderful recipe to make when guests are in town because you can switch out the jam flavor to switch it up! Other flavors of jam I have used are apricot, wild blueberries, and strawberry are all great options! It’s a big hit any time of year!

Coffee Cake Batter

2 1/2 c einkorn flour (2 c all purpose flour)

2 tsp baking powder

3/4 tsp fine sea salt

1 c coconut sugar

1/2 c maple syrup

1/4 c yogurt

1/4 c butter, melted

1/4 c milk

2 eggs

1 tsp vanilla extract

11 oz raspberry jam

4oz cream cheese, room temperature

Crumb Topping Mix

1/4 stick butter, room temperature

1/2 c sugar

2/3 c einkorn flour ( 1/2 c all purpose)

pinch of salt

To begin, you will need one large bowl, a medium bowl, and another small separate bowl. You could use a stand mixer with a paddle attachment or use a hand mixer. In the large mixing bowl, add the dry ingredients; flour, baking powder, fine sea salt, and coconut sugar. Whisk around the remove any clumps. Then in the medium bowl add the wet ingredients; maple syrup, yogurt, butter, milk, eggs, and vanilla extract. Do not add jam and cream cheese yet. Mix the wet ingredients together then add them to the dry ingredients and mix well.

In a prepared pan (springform pan or cake pan) add the coffee cake mixture. To prepare the pan, I like to use melted butter and rub into the sides of the pan. Then add some flour and tap it around the edges until it coats the butter. Dollop the jam and cream cheese all over the top of the cake. Then using a butter knife or a wooden skewer, swirl the jam and cream cheese through the wet mixture. Try and not touch the bottom as best you can. Once you are happy with the distribution, preheat oven to 350 degrees.

Bake

In the small bowl, add the crumb topping mix ingredients. I find it easiest to use my hands and make sure it all gets incorporated well. You could also use a hand mixer on low speed to mix it as well. Then dollop the crumb topping all over the top. Bake time is 45-55 minutes. You want a golden brown color without it being too dark. Also be sure the center is set. One cool way I have learned is to listen to the cake. If its still bubbling like crazy, it still needs a few minutes. If the bubbles are faint and not as fast, its ready! Baked goods will continue baking for 1-2 minutes once removed as they cool. Keep that in mind!

How to store

If you are prepping this raspberry cream cheese coffee cake recipe, you can let it cool for 15 minutes, remove from pan, and place in an airtight container or ziploc bag. You can freeze this cake for up to 2-3 months, depending on how well its wrapped. To thaw, just allow the cake to thaw on the counter overnight. Then in the am, place in the oven at 300 for 10 minutes or so to warm. The end result is a perfect cake that tastes freshly baked!

Full disclosure, once you make this delicious einkorn flour raspberry cream cheese coffee cake, you will set the bar pretty high for the next visit. But if you are ok with that, I would bet this will be one of the most requested easy breakfast recipes by far! I hope you and your family and/or guests enjoy this as much as mine!

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