Spelt Coffee Cake

This delicious variation of spelt coffee cake comes straight from Germany. It’s easy to make and includes a couple of healthy twists to traditional coffee cake that make it a bit healthier without compromising that familiar melt-in-your-mouth cinnamon flavor of coffee cake.

Because we are using spelt flour, which is whole-grain, we get the benefit of the entire berry. The natural fiber and nutrients are not milled or bleached-out as they are in traditional wheat-based baking flours.  Additionally, spelt is much easier on digestion than its cousin wheat, so those who may be sensitive to – or just desiring to limit their consumption of gluten will find this recipe to be quite appealing.

We’ve also reduced the total sugar in this recipe from what many traditional cake recipes call for. If you are looking to further reduce the sugar, you can make a crumble topping out of lemon zest, chopped walnut, pecan, or almonds, and applesauce or even raisons.

If you are feeling adventurous, try our spelt coffee cake with spelt coffee.

Cinnamon Spelt Coffee Cake


  • 1 ½ cups spelt flour
  • ½ cup of light brown sugar
  • ½ cup of milk
  • ¼ cup of soft butter
  • 2 eggs
  • 1 Tbsp cinnamon
  • 1 tsp baking powder, preferably aluminum-free

Crumble Topping:

  • ½ cup spelt flour
  • ¼ cup of soft butter
  • ½ cup of light brown sugar
  • 1 Tbsp cinnamon


Pre-heat your oven to 350 degrees.  Set aside butter to soften at room temperature.

Crumble Topping: using a fork or spatula, fold ingredients until the dry ingredients are blended with the butter to form a lumpy cream.  Set aside.

Coffee Cake: cream the butter and sugar together. Add eggs to the butter and sugar mixture, and mix until smooth.  Add the remaining ingredients, and continue mixing.

Spread the mixture into an 8×8 inch, well-greased baking dish. Before placing it in the oven, spread the crumble topping evenly on the top of the cake mixture.

Bake for 30 – 35 minutes. Top should be golden brown. It is best to let the cake cool a bit before slicing, but it is also best served warm. Enjoy!

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