Einkorn & Eggnog Coffee Cake

Einkorn & Eggnog Coffee Cake

Course: BreakfastDifficulty: Easy


Prep time


Cooking time



Coffee cake will always please a crowd, whether at a brunch or on a quiet weekend morning at home with the family. And with the use of eggnog instead of milk, this will satisfy any hungry holiday guests.

For this version, we brought in the help of whole Einkorn flour with its slightly yellow hue and light, sweet flavor. And to bring it up another level we used a blend of sourdough discard and heavy cream for extra depth of flavor and keeping qualities.


  • Batter
  • 450 grams Maine Grains Heritage Einkorn Flour

  • 300 grams granulated sugar

  • 70 grams brown sugar

  • 2 1/2 teaspoons baking powder

  • 1 1/4 teaspoons salt

  • 170 grams unsalted butter (room temperature)

  • 3 eggs (room temperature)

  • 2 teaspoons vanilla extract

  • 285 grams eggnog

  • 40 grams heavy cream

  • 130 grams sourdough discard

  • Topping
  • 120 grams Maine Grains Heritage Einkorn Flour

  • 200 grams granulated sugar

  • 1/4 teaspoon salt

  • 1 tablespoon cinnamon

  • 85 grams unsalted butter (melted)

  • Filling
  • 215 grams dark brown sugar

  • 2 tablespoons cinnamon


  • Preheat the oven to 350. Grease the loaf pans and line the bottoms with parchment paper.
  • Prepare the topping by mixing the dry ingredients and adding the melted butter to them. Mix until the topping contains M&M sized chunks.
  • Prepare the filling by whisking together the ingredients until the cinnamon is evenly distributed into the sugar.
  • Combine the heavy cream and sourdough discard, stirring until fully incorporated.
  • In the bowl of a stand mixer, cream together the butter, sugar, salt, and baking powder.
  • Whisk together the eggs, vanilla, and eggnog.
  • Add the wet ingredients to the butter mixture in the mixing bowl.
  • Mix on medium low speed until fully combined.
  • Add the dry ingredients to the mixture in two additions. Mix until fully combined.
  • Pour about 400g of the mixture into one of the pans. Add a generous amount of the filling and then pour about 300g of the mixture on top of the filling. Swirl the batter. Then cover with a layer of the topping (about 100g).
  • Repeat with the second pan.
  • Bake the loaves until golden brown on top and a cake tester comes out clean. The middle should be just firm to the touch.
  • Cool the cake for about 20 minutes. Then removed from the pan and cut into 1.5 inch slices.

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