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Sprouted Rye Coffee Cake

Name a more iconic duo than coffee and cake...go ahead, we'll wait.
  • 45 minutes
  • 12 Servings
  • Enjoy with a freshly brewed pot of coffee

Think rye is only good for bread? Think again! This sprouted rye coffee cake is fluffy, moist and flavourful, plus it’s topped with fruit and crunchy pecan cinnamon streusel for the perfect blend of textures and flavours. We chose in-season local peaches, but we encourage you to switch it up depending on what’s in season in your area (apples, pears, blueberries etc. would all be delicious!). Sprouting improves the taste, texture, digestibility and bioavailability of rye, making it a nutritious, hearty and rich flour. You’ll be brewing fresh pots of coffee all day just to sneak another slice! 

ingredient tips & substitutions

  • Milk: we used regular unsweetened almond milk, but you can use dairy milk or your favourite milk alternative.
  • Butter: if making a vegan or dairy-free version, swap for vegan butter.
  • Eggs: we have not made this recipe with egg alternatives, but flax or chia eggs should work well.
  • Fruit: we encourage you to use whatever is in season in your area. This sprouted coffee cake would also be delicious with apple, pear, blueberries etc. or a combination (peach and blueberry would be amazing!).
  • Nuts: we opted for chopped pecans, but walnuts or sliced almonds would also be great. 

recipe notes

  • If you don’t have an 8×8 tray, a 9×9 will also work but the cake will be thinner. Alternatively, you could use a round 8″ cake pan
  • Store in an airtight container at room temperature for several days (if it lasts that long!).
Print Pin

Sprouted Rye Coffee Cake

Name a more iconic duo than coffee and cake...go ahead, we'll wait.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12

What You'll Need:

  • 1½ cups Second Spring Sprouted Rye Flour (spooned + leveled, see notes)
  • ⅓ cup sugar
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ⅛ tsp nutmeg
  • 2 eggs
  • ¼ cup butter, melted and cooled
  • 2 tsp vanilla
  • ½ cup milk or milk alternative
  • about 2 cups sliced fresh peaches (4-5 small peaches)

Streusel Topping

  • ⅓ cup Second Spring Sprouted Rye Flour
  • ⅓ cup chopped pecans
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 2 tbsp butter, room temperature

How To Make It:

  • Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.
  • Slice peaches thinly (about 12-16 slices per peach). For the topping, combine dry streusel ingredients in a small bowl. Then, use your hands or a fork to rub the butter into the dry mixture until it forms a crumbly texture that holds when pressed together. Set aside.
  • In a large bowl, combine sprouted rye flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In a separate bowl, whisk together butter, milk, eggs and vanilla. Add the wet ingredients to the dry and whisk until very smooth.
  • Pour cake batter into the prepared pan and spread evenly. Arrange peach slices across the top, then sprinkle with streusel. Using your hands, press the toppings down into the cake batter.
  • Bake 25 minutes, or until a toothpick comes out clean. Allow to cool 10 minutes in the pan before transferring to a wire rack to cool completely.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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