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Soaked Cinnamon Crumb Cake & Cupcakes

By Kelly · 7 Comments


This moist, delicious cinnamon crumb cake is a classic favorite! You can make a cake or cupcakes with this recipe, and it tastes great with either a simple sprinkling of walnuts on top, or a sweet Nut Crumble Topping.

If you’re new to the world of traditional-real food cooking, the “soaking” process may seem a bit strange. But be assured, the centuries-old process of soaking grains helps to breakdown the antinutrients and hard-to-digest components of the grain and at the same time, helps to release highly beneficial nutrients.

Soaking grains for optimal nutrition is really very easy! It just takes a little planning ahead. The result is a highly nutritious and easy-to-digest whole-grain food with wonderful robust flavor.

To learn more about the health benefits of soaking, please check out “How to Soak Grains for Optimal Nutrition.”

Print
Soaked Cinnamon Crumb Cake & Cupcakes

Yield: 1 9x9-inch cake, or 1 1/2 dozen cupcakes

Soaked Cinnamon Crumb Cake & Cupcakes

Ingredients

    Step One: Soaking
  • 2 cups organic whole spelt flour
  • 1/2 cup organic rolled oats (not quick-cook)
  • 1 cup plain organic whole milk kefir (or cultured buttermilk)
  • 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
  • Step Two: Baking
  • 1/4 cup rapadura (or sucanat)
  • 1/2 cup butter, softened
  • 1/4 cup coconut oil, solid
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp, plus 1/4 tsp ground cinnamon
  • 1/4 tsp Celtic sea salt
  • Crispy Walnuts (use walnuts for your choice of topping options listed below)

Instructions

    Step One: Soaking
  1. Add above ingredients to a large ceramic (or glass) mixing bowl and thoroughly combine. (Mixture will resemble a very sticky dough.)
  2. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
  3. Step Two: Baking
  4. Once soaking time is completed, preheat oven to 300 degrees.
  5. In a medium-sized bowl, using an electric mixer, beat together the Rapadura, butter and coconut oil, until creamy.
  6. Add the egg, vanilla, baking powder, baking soda, cinnamon and salt; mix until incorporated.
  7. Add the butter mixture to the soaked batter and thoroughly combine using electric mixer.
  8. Place in a well-oiled 9×9-inch baking pan. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5-10 minutes before slicing. (Recipe inspired by Passionate Homemaking.)
  9. Either top the cake with a sprinkling of rapadura and some crispy walnut pieces, or top with the Nut Crumble Topping, as noted below.
  10. Cinnamon Crumb Cupcake Option:
  11. Instead of using this recipe to make a cake, my friend Brooke had the great idea to make cupcakes instead.
  12. Simply spoon batter into muffin cups until 2/3 full.
  13. Then top with the Nut Crumble Topping (see note below).
  14. Bake at 300 degrees for 25-28 minutes, until a toothpick inserted in the center comes out clean.
  15. Allow to cool 5-10 minutes in muffin tin. (Due to the deliciously crumbly nature of this recipe, your cupcake is probably best eaten with a fork.) Yum!

Notes

Nut Crumble Topping: In a small bowl, add 3/4 cup of finely chopped crispy walnuts, 1 tablespoon of rapadura (or sucanat ), 1/4 teaspoon ground cinnamon and 2 tablespoons of melted butter. Mix well to combine. Spoon mixture evenly over top of the cake/cupcakes and bake as directed above.

3.1
https://thenourishinghome.com/2012/04/soaked-cinnamon-crumb-cake-cupcakes/

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Comments

  1. Brooke says

    April 11, 2012 at 2:38 am

    These are the best cupcakes & so easy to make.

    Reply
    • Kelly says

      April 11, 2012 at 6:06 am

      Every time I make them I think of you and your great idea to make them into cupcakes – you ROCK!!

      Reply
  2. julia says

    June 27, 2013 at 3:08 am

    Hello. I realy want to make these but as I am new to traditional real food cooking I dont know how to manufacture whole milk kefir, yet! I can get hold of cultured buttermilk at my supermarket but it is homogenised and pasturised. Is this a bad thing? Could I use wholemilk, organic yoghurt for the soak instead? Many thanks 🙂

    Reply
    • Kelly says

      June 27, 2013 at 6:54 am

      Hi, Julia. You can most certainly use buttermilk. It won’t change the taste or texture of this recipe at all. Whole milk yogurt can also be used but may make these a bit crumblier, but still delicious. Lots of blessings, Kelly 🙂

      Reply
  3. julia says

    June 27, 2013 at 12:58 pm

    Hello Kelly. Thank you again for your prompt reply. This is all new to me and I sometimes find all the new ways of preparing and doing things are a little scary! Your website is so lovely and has given me the confidence to try! I shall go buy some buttermilk and have a go at my first soaked cupcakes :)))

    Reply
    • Kelly says

      June 27, 2013 at 4:12 pm

      Wonderful! Hope you enjoy them as much as we do! Blessings to you on your journey. 🙂

      Reply
  4. kaitlyn says

    January 18, 2014 at 12:55 pm

    these look sooo good ! 🙂

    Reply

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