Overnight Kefir Coffee Cake Made with Einkorn Flour
Don't Waste the Crumbs!
Don't Waste the Crumbs!
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Ingredients

  • For the Cake
  • 2½ cups all-purpose einkorn flour, plus more for dusting
  • 12 tsp baking powder
  • 1½ tsp baking soda
  • 1½ tsp salt
  • 110 Tbsp unsalted butter, room temperature (save the wrappers)
  • 1½ cup granulated sugar
  • 1½ cup dark brown sugar, packed (see notes below)
  • 13 large eggs
  • 1½ tsp vanilla
  • 11 cup kefir
  • 1 For the Crumb Topping
  • 3/4 cup all-purpose einkorn flour
  • 1¼ cup granulated sugar
  • 1¼ tsp salt
  • 16 Tbsp unsalted butter, cold and cut into ¼" cubes
  • 1¼ tsp ground cinnamon
  • 1¼ tsp cocoa powder
  • 1 powdered sugar, for dustingMake the Cake. Sift together the flour, baking powder, baking soda and salt in a medium bowl.
  • 1 In the bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2-3 minutes. Add the sugars and mix on medium-low for 1-2 minutes, until the batter is fluffy and whipped. Add the eggs and vanilla and mix on medium-low until just combined, scraping down the sides and bottom of the bowl. Detach the bowl from the mixer.
  • 1 Use a spatula to fold half of the flour mixture into the egg mixture. Fold in ½ cup of the kefir, then repeat with the remaining flour mixture and kefir until everything is just combined. (Do not overwork the batter.)
  • 1 Cover the bowl with plastic wrap and store in the refrigerator all night, or up to 8 hours.
  • 1 When you are ready to bake, use the butter wrappers to butter and flour a 9x13 baking dish. Preheat the oven to 350F.
  • 1 Remove the batter from the refrigerator and spread it out into the prepared dish. Set aside.
  • 1 Make the Topping. Mix together the flour, granulated sugar and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a pastry blender until the butter is completely incorporated into the flour in small chunks. The topping can be made at night and stored in the refrigerator with the cake batter.
  • 1 Sprinkle half of the mixture on top of the cake.
  • 1 In a small bowl, combine the cinnamon and cocoa powder and sprinkle evenly over the topping.
  • 1 Sprinkle the remaining topping over the cinnamon and cocoa. Bake for 42 minutes until the middle springs back when pressed with your finger.
  • 1 Let the cake sit in the pan for 1 hour until completely cooled. Dust with powdered sugar and serve.

Instructions

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