Sunday Morning Coffee Cake – Simple, Soaked, & Sourdough options

220 This is our family’s favorite coffee cake and it is the one we have almost every Sunday morning.  It is so versatile that you can make it at least 6 different ways – you’ll never tire of having the same coffee cake every week.  It is so easy that you will be able to serve your family a special and nutritious Sunday breakfast and still get to church on time (with a smile on your face).  It is so delicious that everyone will look forward to Sunday morning breakfast.

This is also a perfect example of our journey into healthy foods.  This recipe has evolved with our diets.  There are three versions of this coffee cake.  The simple version is the one that I created first for a special, make ahead breakfast.  The soaked version evolved as I wanted more whole grains in our diet, but I wanted them properly prepared.  The sourdough version is the one I now use most often.  Any of them are easy and make a perfect breakfast treat.  They are even good three days later, cold from the frig with a cup of tea (not that I would be enjoying that right now or anything).

Serve this coffee cake with boiled eggs, fresh fruit, and milk for a nutritious, easy, and special breakfast.

Simple Sunday Morning Coffee Cake

Combine:

  • 1¼ cup natural sugar
  • 1 Tbsp molasses

Add:

  • 2½ cups unbleached flour (or half unbleached, half spelt)
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1/8 tsp nutmeg
  • ¾ cup oil (or oil/applesauce mix or melted butter/applesauce mix)

Mix well to make crumbs. Take out 1/3 cup and set aside for the topping.
To the remaining crumbs add:

  • 1 cup buttermilk (or milk and 1 Tbsp vinegar)
  • 1 egg
  • 2 tsp baking soda

Mix well and spread in a greased 9X13.
Add to the reserved 1/3 cup crumbs:

  • 2/3 cup chopped nuts

Sprinkle over the coffee cake. Sometimes I add coconut to the topping.  Refrigerate up to 24 hours or bake immediately at 350 for 30 minutes or until center tests done.

Now for the variations:

Blueberry Coffee Cake – Make as directed, but leave out the cinnamon and nutmeg.  Stir in 1 teaspoon vanilla and 1 1/2 cups fresh blueberries into the batter.  You can leave the cinnamon out of the topping, as well.  (I just don’t enjoy cinnamon and blueberries).  I almost always have frozen blueberries (not fresh).  I mix the batter without the cinnamon and nutmeg and I add the 1 tsp. vanilla.  I spread that in my greased pan and refrigerate.  I mix the topping, but don’t add it until the morning.  Before baking in the morning I gently press the frozen berries into the top of the cake and then add the sprinkles and bake as above.  This keeps the frozen berries from thawing overnight and forming “little blue puddles” in your batter :).  Does that make sense?

Banana Nut Coffee Cake – Make as directed with the addition of 1/4 cup of flour.  Leave the spices out of the batter.  Add 2 mashed bananas, 1 teaspoon vanilla extract, and 1/2 – 1 cup of nuts to the batter.  I leave the cinnamon out of the topping.

Harvest Coffee Cake – Make as directed with the addition of 1/4 cup of flour.  When mixing the batter add 2 cups of grated apples, carrots, zucchini, and/or coconut.  Stir in 1/2 cup raisins, if desired, before spreading in your pan.  Top as directed.

Pumpkin Coffee Cake – Make as directed with the addition of 1/4 cup flour.  To the batter add 1 teaspoon pumpkin pie spice and 1 cup mashed/drained (or canned) pumpkin puree.  Stir in raisins, if desired, before spreading in your pan.  Top as directed.

Cranberry Nut Coffee Cake – Make as directed.  When mixing the batter, leave out the spices and add 1 tsp. pure orange extract, chopped (or whole) cranberries, and 1/2-1 cup pecans.  I leave the cinnamon out of the topping, too.  You can use orange zest to add flavor, but I don’t always have oranges on hand.

Other Options – The variations are almost limitless.  You can spread all fruit jam over the batter before sprinkling the topping.  You can mix in any kind of dried fruit or nut.  Let me know how you make this coffee cake.

Soaked Sunday Morning Coffee Cake

On Saturday morning combine the following:

  • 2 1/2 cups whole wheat flour (other flours would work – I just always use wheat in this recipe)
  • 1 cup buttermilk OR 1 cup milk and 1 tablespoon vinegar
  • 3/4 cup warm coconut oil

Mix well and leave at room temperature for 7-8 hours.  Late on Saturday afternoon add the following ingredients to your soaked flour:

  • 1 cup sucanat
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 egg

Mix this really well.  You can use the mixer, but I just use a wooden spoon – less mess.  This is a pretty thick batter.  You’ll have to spread it in a greased 9X13 pan – it doesn’t usually spread out that much by itself.  Mix the following ingredients for a sprinkle topping:

  • 1/3 cup whole wheat flour (If you don’t want to use it un-soaked, unbleached flour will work fine here)
  • 2 tablespoons sucanat
  • 1/4 tsp. cinnamon
  • 1 tablespoon coconut oil
  • 1/2 cup chopped nuts (or more :))
  • 1/4 cup unsweetened shredded coconut, optional

Stir the topping ingredients until it forms crumbs.  I mix it without the nuts and coconut first, but my daughter just puts it all in a bowl and stirs it together.  It doesn’t seem to make a big difference.  Adjust with more flour or oil as needed for desired consistency.  Sprinkle over the top of the cake.  Cover and place in the refrigerator overnight.

In the morning, set the cake out of the refrigerator and preheat the oven to 350 degrees.  Place the coffee cake, uncovered, in the hot oven and bake for 30 minutes or until it tests done with a toothpick (sometimes it takes a little longer).  That’s it!  Easy and delicious.  Any of the above variations will also work in this soaked version.

Sourdough Sunday Morning Coffee Cake

On Saturday morning combine the following to create a sourdough sponge:

  • 2 cups whole wheat or spelt flour
  • 1/2 cup bubbly sourdough
  • 1 cup buttermilk OR 1 cup milk and 1 tablespoon vinegar
  • 3/4 cup warm coconut oil

Adjust the buttermilk or milk to make a very thick, sticky batter.  Mix well and leave at room temperature for 7-8 hours.  The sourdough will produce a lot of rise to the batter.  I prep all of the following ingredients so that everything is ready when it is time to mix up your cake.  The photo shows enough add-ins for 2 Harvest Coffee Cakes.  Late on Saturday afternoon, preheat the oven to 350 degrees and add the following ingredients to your sourdough sponge:209

  • 1 cup sucanat
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 egg

Mix this really well.  You can use the mixer, but I just use a wooden spoon.  This is a pretty thick batter.  You’ll have to spread it in a greased 9X13 pan – it doesn’t usually spread out that much by itself.  Mix the following ingredients for a sprinkle topping:

  • 1/3 cup whole wheat flour (If you don’t want to use it un-soaked, unbleached flour will work fine here)
  • 2 tablespoons sucanat
  • 1/4 tsp. cinnamon
  • 1 tablespoon coconut oil
  • 1/2 cup chopped nuts (or more :))
  • 1/4 cup unsweetened shredded coconut, optional

IMG_6718Stir the topping ingredients until it forms crumbs.  Adjust with more flour or oil as needed for desired consistency.  Sprinkle over the top of the cake. Place the coffee cake, uncovered, in the hot oven and bake for 30 minutes or until it tests done with a toothpick (sometimes it takes a little longer).  That’s it!  Easy and delicious.  Any of the above variations will also work in this sourdough version.  I do usually bake this version the night before and just serve it cold.  It is so delicious that no one will ever guess it is sourdough.

We have also played with a gingerbread version and a chocolate zucchini one.  Try your own variations and share them here.  What do you eat on Sunday mornings?

This post will be shared with, Wise Woman Link-up, Real Food Wednesday, Fat Tuesday and Weekend Potluck.
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5 thoughts on “Sunday Morning Coffee Cake – Simple, Soaked, & Sourdough options

  1. WOW and WOW! What an awesome recipe! I am crazy wild about the variations too. Thanks a million for sharing with us at Weekend Potluck. Please come back soon…and don’t come empty handed. ;-}

    1. Connie

      Thank you for stopping by. I have enjoyed the Weekend Potluck – so much that I am still finding new recipes well into the next week. So much goodness in one quick stop 🙂 Hope you enjoy the coffee cake. Merry Christmas!

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