Whole Wheat Coffee Cake

Yum! A contest winner at the 1992 Bob’s Red Mill/Fred Meyer Baking Contest. Recipe brought to you from the kitchen of A. Haley, Mukilteo, WA.

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Servings 20servings
Submitted By Bob's Red Mill Natural Foods
Yum! A contest winner at the 1992 Bob's Red Mill/Fred Meyer Baking Contest. Recipe brought to you from the kitchen of A. Haley, Mukilteo, WA.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings 20servings
Submitted By Bob's Red Mill Natural Foods
Yum! A contest winner at the 1992 Bob's Red Mill/Fred Meyer Baking Contest. Recipe brought to you from the kitchen of A. Haley, Mukilteo, WA.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease well a 12 cup plain or bundt cake pan, set aside.



    In a large bowl beat butter, sugar, eggs and vanilla until well blended. Stir together flour, wheat germ, baking powder and baking soda. Alternately add flour mixture and buttermilk to butter mixture. Blend well. Spoon 1/3 of batter evenly into your prepared pan and sprinkle with filling. Top with remaining batter.



    Bake for approximately 55 minutes, just until cake begins to pull from pan sides. Cool in pan 15 minutes, then invert onto a serving plate. Serve warm or at room temperature, even good the second day. Makes 20 servings.





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