Description

This Cinnamon Crunch Swirled Coffee Cake is a moist and flavorful loaf cake layered with a crunchy cinnamon espresso topping that adds the perfect texture and taste contrast. Made with whole wheat and almond flour, sweetened with honey and brown sugar, and enhanced by a hint of espresso powder, this coffee cake is perfect for breakfast, brunch, or an afternoon treat alongside your favorite cup of coffee.

Ingredients

Batter

1 stick salted butter, at room temperature
1/3 cup honey or granulated sugar
1/2 cup plain Greek yogurt
1 tablespoon vanilla extract
3 eggs, at room temperature
1 cup whole wheat flour (or all-purpose flour)
3/4 cup almond flour (or 1/2 cup all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon salt

Cinnamon Crunch Topping

3/4 cup dark brown sugar
1 tablespoon all-purpose flour
1 tablespoon cinnamon
2 tablespoons salted butter, melted
1 tablespoon instant espresso powder

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Instructions

Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Butter a 9x5 inch loaf pan thoroughly to prevent sticking and help the crust brown nicely.
Make the Batter: In a mixing bowl, beat together the room temperature butter and honey (or granulated sugar) until combined and creamy. Add the Greek yogurt and vanilla extract, continuing to beat until the mixture is smooth. Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the whole wheat flour, almond flour, baking powder, and salt. Mix gently until just combined to avoid overworking the batter.
Prepare the Crunch Topping: In a separate small bowl, combine the dark brown sugar, all-purpose flour, cinnamon, melted butter, and instant espresso powder. Mix until the mixture has a sandy, crumbly texture which will create a crispy topping.
Assemble the Cake: Spoon half of the batter evenly into the prepared loaf pan. Sprinkle about one-third of the crunch topping over the batter. Add the remaining batter on top of the crunch layer, spreading it evenly. Finally, sprinkle the remaining crunch topping evenly over the batter to create a layered crunch effect.
Bake: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs. The top should be golden brown and crunchy.
Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 30 minutes before slicing. For an extra special treat, serve warm with a smear of cinnamon butter. Enjoy your delicious coffee cake!

Notes

You can substitute whole wheat flour with all-purpose flour if preferred.
Using room temperature eggs and butter helps the batter come together more smoothly.
The instant espresso powder in the topping enhances the cinnamon flavor and adds a subtle coffee note.
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
This coffee cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.