Before I get into this delicious cake, I wanted to say…Happy Halloween, everyone! I hope you have some fun and festive plans for tonight, the most hallowed of eves. I’ll be watching scary movies at a friend’s house and helping hand out candy to trick or treater’s, since last year Jeremy and I bought a *ton* of candy only to see a van full of all the neighborhood kids drive out of our neighborhood, clearly heading to the fancy part of town to score better treats. And thus my dreams of having trick or treaters at our new house were promptly squashed 🙁 Hopefully I’ll at least be able to admire some adorable costumes from my friend’s house deeper into the city this year, though. I feel like carpooling to a ‘better’ part of town for candy is a recent development, I grew up in a Portland suburb and we always just walked around where we lived. I do remember, though, that my friends in the farming area of our town had to be driven to each house since they were spaced so far apart, but that’s about it.
Cranberry Coffee Cake by Eva Kosmas Flores | Adventures in Cooking
Cranberry Coffee Cake by Eva Kosmas Flores | Adventures in Cooking

I always loved going to my friends’ houses out in rural Hillsboro. There was just so much green and space out there, and all the farm animals were so much fun to see and feed and pet. There’s something about the mix of smells out there, too, that I find so incredibly appealing. Sweet hay, fresh grass, and rich earth all mixed together. There’s nothing like it in the world. Most of my farm visits have been limited to Oregon, but I recently had the chance to go out to Alabama to visit Peggy, a sprouted grain maker, and her farm near Montgomery, Alabama. While I was there I was able to learn a ton about the process of sprouting grains, which, as someone who is realllly  into plants and gardening, was completely fascinating to me.

Cranberry Coffee Cake by Eva Kosmas Flores | Adventures in Cooking
 If you’re unfamiliar with sprouted grains, they’re basically grains that have been allowed to sprout (grains are seeds, fyi), and once they have sprouted they are then dried and milled into flour that you can use in baking and cooking. So, why cook with sprouted grains? Well, there’s lots of nutrients locked up tight within grains, and when a grain starts to sprout it triggers the seed to crack open and release all those tucked away nutrients to the tiny sprout growing inside of it to give the little sprout all the fuel it needs to grow. When you dry the grain right as it sprouts, you freeze all those nutrients in place and allow them to be easily absorbed by your system when you eat them. That’s what makes sprouted grains so beneficial. I was able to explore Peggy’s sprouted grains facility out in Alabama and it was crazy to see how many different types of grains you can sprout. Kashi is using a blend of Peggy’s sprouted grains make the sprouted grain flour for their new organic promise sprouted grains cereal, but I’ll be writing all about the farm visit in another post, along with some photos of the crazy beautiful Alabama scenery (‘bama!) and the farm (adorable animals included).
Cranberry Coffee Cake by Eva Kosmas Flores | Adventures in Cooking
Now, I know many of us don’t have the time to sprout our own grains and then dehydrate and mill them to make flour, so I wanted to make a more approachable sprouted grains recipe for you guys, which ended up being a delicious autumn coffee cake. But this one is particularly special because I used Kashi’s new organic promise sprouted grains cereal mixed with some fresh pine nuts for the crumb topping, and Peggy’s sprouted white wheat flour for the cake, and then filled the inside of it with simmered spiced cranberries. It has a beautiful presentation when you slice into it and see the bright red center, and makes for an incredibly flavorful dessert that combines all the best parts of fall. Cinnamon, tart sweet cranberries, milled sprouted autumn grains, and a crunchy buttery crumb topping. You really can’t go wrong with all of these for a autumn inspired cake.
This post is sponsored by Kashi, but all opinions are my own, per usual!
Cranberry Coffee Cake by Eva Kosmas Flores | Adventures in Cooking


Course Dessert
Servings 1 cake
Author Eva Kosmas Flores


Cranberry Filling

  • 1 1/4 cups fresh cranberries
  • 3/4 cups granulated sugar
  • 2 tablespoons water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Coffee Cake

  • 2 1/2 cups sprouted white wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup plus 2 tablespoon unsalted butter softened
  • 2 tablespoons olive oil
  • 1 1/2 cups sugar
  • 3 eggs
  • 3/4 cup creme fraiche
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice

Kashi Sprouted Grain & Pine Nut Crumb Topping

  • 1 cup Kashi organic promise sprouted grains cereal
  • 1/2 cup sprouted white wheat flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup pine nuts
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter


  1. Begin by making the cranberry filling. Simmer the cranberries, sugar, water, cinnamon, and nutmeg in a small saucepan over medium low heat until the cranberries have softened and broken down and the mixture has thickened, about 30 minutes, stirring every 5 minutes. Remove from heat and set aside.
  2. For the coffee cake, preheat the oven to 375 degrees Fahrenheit. Mix together the sprouted flour, baking powder, and baking soda in a large bowl unit combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, olive oil, and sugar at medium speed until smooth and fluffy. Add the eggs, one at a time, mixing until incorporated. Add the creme fraiche, vanilla, cinnamon, salt, and allspice and mix until combined.
  4. Redue the speed to medium low and gradually add the sprouted flour mixture, mixing until it is just combined.
  5. Empty half of the dough into a well-greased -inch circular baking pan and use a greased spatula to spread it flat. Spread the cranberry mixture over the dough, leaving 2-inches of space around the edge. Going large spoonful by large spoonful, add the rest of the dough onto of the layers and spread it around with a spatula to create one solid layer, taking care not to mix in the cranberry layer and making sure the dough touches the edge of the pan.
  6. For the crumb topping, mix together the Kashi cereal, flour, brown sugar, pine nuts, ginger, allspice, and cinnamon in a medium bowl until combined. Evenly distribute the mixture over the top of the dough in the pan. Cut the butter into pea-size pieces over the pan, evenly distributing them over it.
  7. Place the pan in the oven and bake until the center is set, about 40 to 50 minutes. Remove and allow to cool for 20 minutes before slicing and serving.

Cranberry Coffee Cake by Eva Kosmas Flores | Adventures in Cooking

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