Coffee Cake. So Coffee doesn't have to drink alone.
Normally Saturday morning is Pancakes. All kinds. But today I was inspired to once again try to make a coffee cake. You know the one. With the stream of cinnamon sugar and a few nuts rolling through it along with a hint of apple? But creating that slice of deliciousness without wheat flour has been challenging. I've tried coconut flour.... eew. Dry as a bone. I tried whey protein... not so agreeable with me. So this time, I did a little of this and a little of that. The two ingredients you may not find in your pantry? Full fat peanut flour and Maca Powder. Both available from nuts.com which I freely admit to being addicted to. Love that place. And no, I do not receive any compensation for saying that.
GGGFree Coffee Cake
Preheat oven to 350. Grease an 8 x 8 pyrex dish.
1 cup Almond flour less three tbsp
1 cup full fat Peanut Flour
1 Teaspoon Cinnamon
3 TBSP Maca Powder
2 teaspoons BAKING POWDER
1/2 cup sweetener. Use a natural granular that measures and bakes cup for cup like sugar. I used Swerve
1/4 teaspoon salt
1 teaspoon vanilla
4 large organic eggs
1 stick melted (half cup or 8 tablespoons) organic butter, unsalted, or Ghee.
1/6 cup heavy cream or unsweetened Almond Milk
1/6 cup no sugar added apple sauce
Combine all dry ingredients in mixing bowl. I recommend sifting the almond flour as fine as possible.
Add melted butter, vanilla, apple sauce and cream, and mix well. Add eggs, one at a time, blendiing fully with mixture until the batter is thick and smooth. Pour into 8" square pyrex dish.
2 Tabelspoons melted butter
2 Tablespoons Cinnamon
2-3 tablespoons Swerve or Splenda (sugar or honey if you are not worried about it)
1/4 cup chopped raw, unsalted pecans (or whichever nut you prefer.)
Whisk Cinnamon and sugar into melted butter, than fold in the nuts. The mixture will be very very thick and goppy. Is that a word? Is now.
Swirl topping with the edge of a knife throughout the poured batter. I drop in dollops around the top and then gently swirl each one.
1 teaspoon cinnamon and 1 teaspoon swerve. Mix well.
Sprinkle your cinnamon sugar around the top for an added dose of bistro ambience.
Bake 35-40 minutes until set, edges begin to pull away from the side and a toothpick comes out clean. Enjoy warm from the oven or refrigerate for later. The only thing missing from this particular cake? Good friends to share it with.