This Overnight Einkorn Coffee Cake recipe tastes lightly sweet & cinnamon-y! Made with whole grains and kefir, it’s healthy, moist & delicious! Serves perfectly for breakfast with a hot Cinnamon Dolce Latte!
When I was a kid, we would spend Christmas break at my grandparents in Chicago. Part of the tradition was coffee cake from a local Polish deli.
There aren’t many Polish deli’s in Texas you know.
Now as adults 25+ years later, my sister and I still talk about that coffee cake. This might sound strange, but that coffee cake (and the tradition and memories it represents) holds a special place in my heart. So much so, that I’ve never tried any other coffee cake.
Ever.
Until now with this Overnight Einkorn Coffee Cake recipe! I wanted to be able to enjoy a great homemade coffee cake at home year round, no matter where I lived!
And oh man, this recipe does not disappoint!
What is Einkorn Flour?
In short, it’s an ancient grain that is higher in protein, higher in vitamins and yet less starchy than modern wheat. It has never been hybridized, which means that it retains all the nutrients our bodies need to properly digest it (which makes it gentler on our tummies and in some cases, suitable for those who struggle with gluten).
I’ve experimented with a few einkorn recipes since adding it to our whole grain repertoire. Light and Fluffy Dinner Rolls and Naturally Sweetened Homemade Biscotti are both based on einkorn and are so, SO good, that they’ve made it to the official “Crumbs Must-Make Holiday Food” list.
And as I’m sure you know, it takes a lot to change holiday tradition!
Earlier this year I created and shared Homemade English Muffins, which are so much better than store-bought, you might end up making a massive batch and eating all of them fresh off the griddle with gobs of butter.
Not that I would know anything about that myself!
Overnight Einkorn Coffee Cake
Not only is this recipe absolutely delicious, it’s also great because:
- It’s made with whole grain
- It’s not overly sweet
- One pan can last for almost a whole week’s worth of breakfasts…
- And it’s super easy to make!
Don’t let the steps fool you – it’s essentially mixing dry with wet a little bit at a time and letting it sit overnight. If you’re a beginner with einkorn – or with baking in general – this is a no-fail recipe for sure.
What are the ingredients for Overnight Einkorn coffee cake?
For the Cake
- all-purpose einkorn flour, plus more for dusting
- baking powder
- baking soda
- salt
- unsalted butter
- granulated sugar (I like coconut sugar)
- dark brown sugar
- eggs
- vanilla
- kefir
For the Crumb Topping
- all-purpose einkorn flour
- granulated sugar
- salt
- unsalted butter
- ground cinnamon
- cocoa powder
- powdered sugar
What is the best Einkorn flour?
I’ll admit – my experience with einkorn is based largely on trial and error. I read a little bit about einkorn from Jovial Foods to at least point me in the right direction, but since einkorn behaves differently than modern wheat, it forced me to get hands-on experience in the kitchen to truly understand how it worked in action.
Creating a recipe from scratch with einkorn is a big feat, and there were many days when I was testing batch after batch that I was wishing someone had written an einkorn cookbook so I didn’t have so many errors in my testing.
And wouldn’t you know, Jovial came out with one!
You can save 10% off all items in the store with exclusions on special promotional items such as cookbooks and new harvest oil when you use coupon code DWCRUMBS. Also, there’s free shipping over $99. Visit their site HERE.
Einkorn: Recipes for Nature’s Original Wheat is seriously a must-have manual for anyone interested in baking with einkorn. There’s a whole section called Working with Einkorn that appeals my inner food geek because it explains both the practical “how” and the scientific “why” behind einkorn.
It sounds trivial, but understanding why you do what you do when you’re cooking and baking means making something that turns out good. It means more delicious food and less error in the trials.
And honestly, it makes you a better cook!
How do you make Einkorn coffee cake from scratch?
Make the Cake
- Sift together the flour, baking powder, baking soda and salt in a medium bowl.
- In the bowl of a standing mixer cream the butter for 2-3 minutes. Add the sugars and mix for 1-2 minutes, until the batter is fluffy and whipped. Add the eggs and vanilla and until just combined, scraping down the sides and bottom of the bowl.
- Fold half of the flour mixture into the egg mixture. Fold in 1/2 cup of the kefir, then repeat with the remaining flour mixture and kefir until everything is just combined.
- Cover the bowl with plastic wrap and store in the refrigerator all night, or up to 8 hours.
- When you are ready to bake, butter and flour a 9×13 baking dish. Remove the batter from the refrigerator and spread the batter into the prepared pan. Set aside.
Make the Crumb Topping
- Mix together the flour, granulated sugar and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a pastry blender until the butter is completely incorporated into the flour in small chunks.
- Sprinkle half of the mixture on top of the cake.
- In a small bowl, combine the cinnamon and cocoa powder and sprinkle evenly over the topping.
- Sprinkle the remaining topping over the cinnamon and cocoa. Bake for 42 minutes.
- Let the cake cool for 1 hour. Dust with powdered sugar and serve.
Note: You can also make the crumb topping the night before at the same time that you make the cake batter.
What is the difference between cake and coffee cake?
Both recipes are, of course, cake, but coffee cake is usually called ‘coffee cake’ because it is typically served at breakfast with a cup of coffee. Plus, this recipe has a cinnamon crumb topping, which most regular cakes do not have.
Why is kefir in this overnight einkorn coffee cake recipe?
Kefir can be used as a healthy substitute for milk or water in baked recipes. Since kefir is cultured, it gives a delicious tangy flavor and texture to coffee cake.
More Einkorn Recipes
30 Minute Dinners Sample Menu
Sign up to get instant access to my 30 Minute Dinners Sample Meal Plan, complete with recipes and step-by-step instructions!Overnight Einkorn Coffee Cake
Classic coffee cake flavor, with a delicious cinnamon crumb topping! Make this perfectly moist coffee cake recipe for a sweet treat and indulge with your favorite cup of coffee!
- Prep Time: 8 hours
- Cook Time: 42 minutes
- Total Time: 8 hours 42 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
For the Cake
- 2 ½ cups all-purpose einkorn flour, plus more for dusting
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 10 Tbsp unsalted butter, room temperature (save the wrappers)
- ½ cup granulated sugar (I like coconut sugar)
- ½ cup dark brown sugar, packed
- 3 large eggs
- ½ tsp vanilla
- 1 cup kefir
For the Crumb Topping
- ¾ cup all-purpose einkorn flour
- ¼ cup granulated sugar
- ¼ tsp salt
- 6 Tbsp unsalted butter, cold and cut into ¼” cubes
- ¼ tsp ground cinnamon
- ¼ tsp cocoa powder
- powdered sugar, for dusting
Instructions
Make the Cake
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- In the bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2-3 minutes. Add the sugars and mix on medium-low for 1-2 minutes, until the batter is fluffy and whipped. Add the eggs and vanilla and mix on medium-low until just combined, scraping down the sides and bottom of the bowl. Detach the bowl from the mixer.
- Use a spatula to fold half of the flour mixture into the egg mixture. Fold in ½ cup of the kefir, then repeat with the remaining flour mixture and kefir until everything is just combined. (Do not overwork the batter.)
- Cover the bowl with plastic wrap and store in the refrigerator all night, or up to 8 hours.
- When you are ready to bake, use the butter wrappers to butter and flour a 9×13 baking dish. Preheat the oven to 350F.
- Remove the batter from the refrigerator and spread the batter into the prepared pan. Set aside.
Make the Topping
- Mix together the flour, granulated sugar, and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a pastry blender until the butter is completely incorporated into the flour in small chunks. The topping can be made at night and stored in the refrigerator with the cake batter.
- Sprinkle half of the mixture on top of the cake.
- In a small bowl, combine the cinnamon and cocoa powder and sprinkle evenly over the topping.
- Sprinkle the remaining topping over the cinnamon and cocoa powder. Bake for 42 minutes until the middle springs back when pressed with your finger.
- Let the cake sit in the pan for 1 hour until completely cooled. Dust with powdered sugar and serve.
Notes
- Store leftover coffee cake in an airtight container at room temperature for 3-4 days. You can also double-wrap it and freeze it (read all about freezer storage for baked goods in my guide here).
- Kefir can be used as a healthy substitute for milk or water in baked recipes. Since kefir is cultured, it gives a delicious tangy flavor and texture to coffee cake. If you don’t have kefir, use sour cream or yogurt thinned with a bit of milk (¾ cup of either and ¼ cup of milk), or try buttermilk instead. A sour cream coffee cake will still give you that tangy flavor!
Nutrition
- Serving Size: 1
- Calories: 1286
I recently started vending at a small new farmer’s market in my area, beverages and breakfast treats, and this has been a regular weekly recipe – it’s always a huge hit! I use yogurt instead of kefir and it works great (I’m assuming buttermilk would as well). Sometimes I do a mix of cinnamon and cardamom, sometimes just the vanilla and add wild blueberries. I use fresh ground Einkorn which is slightly less fine than pre-ground, so the texture is a bit more toothsome which I really like. There are a LOT of slow foods/Nourishing Traditions (cookbook) folks at this market who really appreciate the overnight soaked Einkorn. Wonderful recipe!
Awesome Julie! Thanks for sharing 🙂
beautiful!! I swear by this recipe . I used goats butter instead and replaced the kefir with buttermilk and it worked perfectly.
Hi Maeva,
Thanks for the substitution ideas! It’s so great when we can learn from one another. 🙂
Hi there, did you ever try this by adding the stresses straight into the batter, as you said you were thinking of doing at the end of your post? If so, how did it turn out? This looks great and I’m planning to make it this weekend when my in laws are visiting.
Thank you
I haven’t Ashley, but if you do, please let us know how it turns out!
What a delicious creation. This is my new go-to ‘madeira’ cake. I’ve posted some pics and comments on Pinterest. I used half all purpose and half white wholewheat flour as I don’t have einkorn. The cake was so spongy and not too sweet. That’s how we like it, not overly sweet.
And I make yoghurt and cheese from my milk kefir grains.
Next time I might put the batter into the cake pan, then in the fridge overnight. That way I can spread the streusel on top and it’s ready to bake. What do you think, Tiffany?
Thanks for this delicious recipe. I’ll definitely make this again.
I think you can do that Bronwyn. Thanks for sharing your experience with us – so glad you liked it!
If I want to use regular flour, what adaptations would I need to make?
Try using 25% less liquid…so 3/4 cup kefir and 2 eggs. Einkorn is more absorbent.
Oops, I’m sorry I got it backwards. Try using 25% more liquid!
I’m a little late to the party, but can I sub sprouted spelt instead of einkorn? Looks yummy!
I am not 100% sure, Joy, as I have not used spelt and have heard it is a difficult flour to work with. I would think it would work but it might not be the same exact texture as this recipe.
Where do I get the einkorn flour? Just found your site… I have a glas of kefir everyday, but haven’t baked with it yet….
Hello! I buy einkorn from Jovial Foods off Amazon: http://amzn.to/2vm9AlZ Enjoy!!
I buy my Einkorn flour at Vitacost online. Great place to shop. They carry most products that you would find at Whole Foods or Sprouts…but less expensive. They also send you coupons via email or by mail. Go online and find a first time purchase coupon.
This is definitely worth making Billy! If your childhood coffee cakes were like mine (super sweet, iced and full of sugar), then this is going to be different. BUT, it’s a delicious and healthy upgrade!!
you don’t put soaking flour in the fridge, you let things soak on a countertop.
but otherwise this recipe was delicious!
Hi Therese! I followed this recipe as directed by the author of the book. Depending on the desired rate of fermentation, you might want to put soaking items in the fridge. Glad you enjoyed the recipe!! It’s one of our favorites too.
I have never heard of this grain, but am totally intrigued. I will have to see if I can get my hands on some soon. I love coffee cake and yours looks delicious!
Thank you Aileen!
I don’t have kefir, can I use yogurt instead?
I haven’t tried yogurt, but it would likely work if you used 3/4 cup regular yogurt w/ 1/4 cup milk. If it’s Greek yogurt, use 1/2 cup with 1/2 cup milk.