Cinnamon Coffeecake

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Cinnamon Coffeecake

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Published prior to 2008

Spelt (Triticum spelta) is a grass, one of the ancestors of modern wheat (Triticum aestivum). It originated in southeast Asia and is probably the "wheat" that was used around the Mediterranean 9,000 years ago. It came to Europe with traders from the Middle East and remained a favorite grain there until the 19th century and the development of modern strains of wheat.

Europeans have had a long love affair with spelt because of its easy digestibility and reputation for helping people recover from ill health as well as maintain a state of glowing, good health. It contains more protein, fat and crude fiber than wheat but it is very soluble (i.e. will dissolve easily), and thus is easy to digest. Because of its greater amounts of protein and fat, it is known as a high-quality energy source for athletes or anyone needing long periods of stamina.

In baking, spelt behaves like whole wheat flour and has a wonderful nutty flavor. It can be used just as you would whole wheat flour and substituted for the same in any of your favorite recipes. It can also be used in combination with other flours or, like the recipe below, it can be used on its own.

The following recipe comes from Purity Foods, distributor of spelt flour in the United States.

1/3 cup (5 1/3 tablespoons) soft butter
1 cup brown sugar, packed
2 large eggs, beaten
1/2 cup milk
1 1/2 cups spelt
1 teaspoon baking powder
1 tablespoon cinnamon

Preheat your oven to 350°F.

Cream the butter and sugar together. Beat in the eggs, one by one, until the mixture is fluffy. Stir in the milk. Blend and mix in the dry ingredients.

Pour into a lightly greased 8- or 9-inch square cake pan. Bake for 30 to 35 minutes. Cool before cutting. Yield: 12 to 18 servings.

Nutrition information per serving (1 squares, approx. 2 x 2-inch, 44 g): 139 cal, 5 g fat, 3 g protein, 8 g complex carbohydrates, 13 g sugar, 1 g dietary fiber, 46 mg cholesterol, 86 mg sodium, 111 mg potassium, 1 mg iron, 47 mg calcium, 70 mg phosphorus.

* Note: As our nutritional software doesn't include a listing for spelt, we have substituted whole wheat, the nearest equivalent, when doing these nutritional breakdowns.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 8, September - October 1992 issue.

Reviews

1
  • star rating 09/25/2010
  • heyspelty from KAF Community
  • this is a great cake! i've searched high and low for a spelt cake that actually tastes like CAKE- this one is a keeper. i agree about the spicing, i added .25tsp salt, reduced the cinnamon to 1 tsp and added .25 tsp of cardamom. i've also added apples which i've chopped and cooked with a little butter and brown sugar. more spelt please!
  • star rating 04/11/2010
  • Jeff from Michigan
  • Okay; spicing is a bit off, would recommend cutting the cinnamon and adding some complementary spices (tastes a bit like a hot cinnamon candy); needs a pinch of salt. Has a texture similar to cornbread; adding applesauce, banana, or other texture helper may help bring this to "cake" texture.
    The secret to the cake like texture here is mixing method. Cream butter and sugar, add eggs one at a time. The beauty of published recipes is we can always increase or decrease (like the cinnamon) to meet taste expectations. Irene @ KAF
  • star rating 03/17/2009
  • Lynn Puryear from Staunton, IL
  • I wouldn't call this one a coffeecake but a very delicious cake with a hint of cinnamon. It would be a great birthday cake; that is how good it is! I've made it twice this week, I just had to have friends taste it. They can't believe it is made with spelt, and I used raw sugar. It is soooo easy to make too.
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