Although I've posted this recipe before, it's just SO GOOD that even though I'm fine with posting it again for those who missed it the first time; it's also the kind of recipe that I play with a little bit so this time around it's similar to the time I posted in 2017 but different.
The first thing that is different about this version is that one of the original products I used for a few years isn't being made anymore and that is a really good quality brown sugar style natural sweetener. I use 1 teaspoon of a good quality molasses mixed into the topping which makes the white sugar style natural sweetener into 'brown' and gives it the flavor you want with the cinnamon in this cake. The teaspoon of molasses has 4 grams sugar - but remember you aren't eating it that way. It's mixed into the topping which is then sprinkled and mixed around the entire cake - which is 12+ pieces.
The second thing changed in this version is I used up the last of my pecans this week (snacking on them... yum!) so I used almonds in this version. So good. So, so good.
Cinnamon Coffee Cake
3 c fine grained almond flour
1/3 c whey protein powder - vanilla or unflavored (I only use IsoPure, can't speak to the quality of any other brand)
1 T good quality coconut flour is totally optional - I used it this time to thicken up the batter a bit
2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/3 sticks real butter
3/4 c mixture of granulated natural sweeteners of your choice
1/2 t liquid sweetener drops like Sucrarose, etc.
3 eggs
1 1/2 t vanilla
1/2 c unsweetened almond milk
Topping/filling:
3 T Ideal or other granular sweetener
1 t molasses
2 t cinnamon
2 T real butter
1/4 c blanched and sliced almonds
Grease or line a 9" pan with parchment. Preheat the oven to 350. Put
the dry ingredients into a large bowl; almond flour, whey protein
powder, baking powder, baking soda, salt.
Mix together the topping/filling mixture of the white
sweeteners, molasses and cinnamon in a small bowl and blend until all mixed
together well. Don't add the butter or almonds to it yet. Set aside.
Mix butter and sweeteners until fluffy, add eggs one at at time and beat
briefly between each. Beat in vanilla. Add the dry ingredients
alternating with the almond milk. Put half the cake batter into the
pan. Cover with about 2/3 of your 'brown sugar like' sweetener mixture. Top with
the rest of the batter.
Now add the 2 T butter and 1/4 almonds to the remaining cinnamon mixture
and smash it with your fingers or a rubber scraper to blend and make a
paste of sorts. Top the batter with this streusel mixture and bake in
the oven for about 35 minutes. At this point your cake might be done,
but I find almond flour baked goods need a little longer and the cake
may start to be too brown on top. If your cake is still a bit too wet
in the center or jiggles, yet the top is getting browned, cover with
foil and bake about 5-10 minutes more; turn off the oven and let it for
about 5-10 minutes more, checking to see if the center of your cake is
set and done. My oven bakes this cake in a
9" round pan for 35 minutes at 350, cover with foil, turn off the oven and
leave for another 10-12 minutes and it's perfectly done.
Remove from oven and let cool completely. This is incredibly moist and so delicious!
A close up of how moist and awesome this is!!!
