Whole Wheat Pull Apart Coffee Cake

Whole Wheat Pull Apart Coffee Cake
Prep Time
2h 35 min
Cook Time
40 min
12 servings

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.

Courtesy of Fleischmann’s®

Breakdown of times:

Prep Time: 20 minutes

Proof Time: 2 1/4 hours

Bake Time: 35 to 40 minutes



Coffee Cake

envelope Fleischmann's® Traditional Yeast
cup (50 mL) warm water (100 to 110ºF/38 to 43ºC)
cup (250 mL) milk
cup (50 mL) butter
cup (500 mL) whole wheat flour
cup (50 mL) granulated sugar
tsp (2 mL) salt
to 1 ½ cups (250 to 375 mL) all-purpose flour

Sugar Blend

cup (250 mL) granulated sugar
1 ½
tsp (7 mL) cinnamon
cup (125 mL) finely chopped walnuts
cup (125 mL) butter, melted


Step 1

Dissolve yeast in warm water in a small bowl. Let rest 5 minutes. Heat milk and butter until warm (100 to 110°F/38 to 43°C). Combine yeast, milk mixture, whole wheat flour, sugar and salt in a large mixer bowl. Blend, in a stand mixer with paddle attachment on medium-low speed or by hand, until combined, about 2 minutes or until combined.

Step 2

Gradually add enough all-purpose flour until soft dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in a greased bowl, turning once to coat. Cover with tea towel or plastic wrap and let rise in a warm, draft-free place about 1-1/2 hours, until doubled.

Step 3

Generously grease a 12-cup (3 L) Bundt pan. Punch dough down and divide in half. Form 12 small balls of dough from each half. Mix together sugar, cinnamon and walnuts. Dip balls in melted butter and roll in sugar and nut mixture and randomly place in pan. Combine leftover butter and sugar mixture and spoon over dough.

Step 4

Cover with tea towel or plastic wrap and let rise for 45 minutes or until doubled. Bake in preheated 375°F (190°C) oven for 35 to 40 minutes or until a rich golden brown. Immediately invert pan onto plate and allow to rest 1 minute before removing pan. Let cool 10 minutes before serving.

Step 5

Tip: To save time the day you wish to serve the cake, try this alternative by preparing the dough the day before. After the second rise, cover the assembled coffee cake with plastic wrap and refrigerate over night. Remove plastic wrap and place cake in cold oven. Turn the oven to 375°F (190°C) and bake for 45 to 50 minutes or until a rich golden brown.

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