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!
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