Whole Wheat Walnut Crumb Cake
Submitted by celtoid
Layered whole wheat crumb cake loaded with cinnamon-walnut streusel and finished with a powdered sugar drizzle. Wholesome enough for breakfast, sweet enough for dessert.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThis whole wheat walnut crumb cake hides ribbons of cinnamon-brown sugar crunch between layers of tender, nutty batter.
The whole wheat flour gives it an earthy backbone that pairs naturally with toasted walnuts, and the powdered sugar glaze ties everything together with just enough sweetness.
Bake it in two round pans for a prettier presentation, or keep things simple with a single 13×9 if you’re feeding a crowd.
Variations
- Swap walnuts for pecans if you prefer a buttery, Southern-style crumb
- Add a handful of fresh blueberries between the batter layers for a fruity twist
- Replace the powdered sugar glaze with a cream cheese drizzle for extra richness
Chef Tips
- Don’t overmix the batter once the flour goes in; a few lumps are fine and will keep the cake tender
- Spread the batter gently over the nut mixture so it doesn’t sink to the bottom
- Test with a toothpick a few minutes early since whole wheat bakes faster than you’d expect
Ingredients
Directions
Heat oven 350℉ (180℃).
Grease and flour 2 8 or 9 inch round cake pans.
In small bowl mix nuts, brown sugar and cinnamon.
Set aside.
Lightly spoon flour into measuring cup; level off, in large bow, combine flour, sugar, baking powder, salt, milk, margarine and egg.
Mix at low speed until moistened.
Beat 2 more minutes at meium speed.
Spread ¾ cup batter into each cake pan.
Sprinkle ¼ of nut and sugar mix evenly over batter in each pan.
Carefully spread remaining batter on top of nut and sugar mixture in pan.
Then, spread remaining nut and sugar mixture on top of batter in pan.
Bake 350℉ (180℃) for 20 to 30 minutes or until toothpick inserted comes out clean.
Cool slightly.
In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth.
Drizzle over warm cakes.
2 cakes 6 to 8 servings each.
TIP: Cake can be baked in 13×9 inch pan. 350℉ (180℃) for 25 to 30 minutes or until done.
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