I have reviewed a few other recipes from Kelly Smith's everyday grain-free baking, and Cinnamon Crumb Coffee Cake is just as delicious as the others. Food never lasts long when I bring goodies into work, but these were pretty much instantly devoured. I really love that this recipe uses no refined sugars, just honey for some sweetness.
Cinnamon Crumb Coffee Cake makes a wonderful breakfast on its own, but I really think it would be spectacular as part of a brunch menu or even as a dessert in the evening. Did I mention how divine your house will smell while making this recipe? I honestly couldn't wait for the cake to be finished cooking so I could taste it.
I know the ingredient list seems a little long, but Cinnamon Crumb Coffee Cake really is quite easy to make. Kelly's recipe uses a food processor to combine ingredients, but I simply used my KitchenAid mixer with the paddle attachment, which worked just fine.
Begin by preheating your oven to 315ºF, and prepping a 9" x 9" baking dish. You'll be making the topping and the cinnamon swirl first, then the cake batter. First, whisk together melted butter, honey and cinnamon until well combined. Add the chopped walnuts and toss together until all the walnuts are well coated. Set the topping aside.
Next, whisk together melted butter, honey, and cinnamon for the cinnamon swirl. Whisk all ingredients until well blended, then set aside.
For the cake batter, combine the almond flour, coconut flour, baking soda, and salt in the bowl of a mixer. Using a paddle attachment, run the mixer at low-speed just to combine the dry ingredients. Next, add the honey, melted butter, coconut milk, vanilla, and apple cider vinegar, in that order, on top of the dry ingredients. Mix on medium speed until the batter is smooth. You will need to stop and scrape down the sides a number of times with a spatula. Add the eggs and egg whites last. Blend just until the eggs are fully incorporated in the batter. You will need to scrape down the sides again.
Spoon half the batter into the prepared baking dish using a spatula to smooth the top of the batter. Next, drizzle the cinnamon swirl back and forth across the cake batter, then carefully spoon the remaining cake batter on top. Finally, crumble the topping evenly over the top of the cake batter, then lightly press the topping into the batter.
Bake for about fifty minutes until light brown and an inserted toothpick comes away clean. Allow to cool about five minutes, then serve warm. I know you'll enjoy Cinnamon Crumb Coffee Cake as much as we did. And, you'll love this healthier version of a recipe classic. Did you make this recipe and like it? Leave a review, and share it with your friends.
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Other recipes from everyday grain-free baking that you may enjoy:
Whether you have a gluten intolerance or are just cutting over-processed grains from your diet, this is one dessert recipe that you will end up making over and over again.
Not only will you love sinking your teeth into these Gluten-Free Snickerdoodles, but you will also love how easy they are to make.
(Note: I received everyday grain-free baking as a gift from a friend. I genuinely love the recipes and have not been compensated from the author for reviewing recipes in the cookbook. Thanks for supporting Inspired Fresh Life.)
Cinnamon Crumb Coffee Cake--A Recipe Review
This healthier version of a recipe classic definitely deserves space on your brunch table, but it also stands alone just as well as a breakfast treat. The aroma from your oven will have you drooling before Cinnamon Crumb Coffee Cake is even on the table.
Ingredients
Topping:
- 1 tablespoon unsalted butter, melted
- 1 tablespoon honey plus one teaspoon
- 1 ½ teaspoons ground cinnamon
- 1 cup chopped walnut pieces
Cinnamon Swirl:
- 1 tablespoon unsalted butter, melted
- 2 tablespoons honey
- 1 tablespoon ground cinnamon
Cake:
- 3 ½ cups blanched almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup honey
- ¼ cup unsalted butter, melted
- ½ cup coconut milk
- 1 tablespoon pure vanilla extract
- 2 teaspoons apple cider vinegar
- 4 large eggs plus 2 egg whites
Instructions
- Begin by preheating your oven to 315ºF, and prepping a 9" x 9" baking dish.
- First, whisk together melted butter, honey and cinnamon until well combined. Add the chopped walnuts and toss together until all the walnuts are well coated. Set the topping aside.
- Next, whisk together melted butter, honey, and cinnamon for the cinnamon swirl. Whisk all ingredients until well blended, then set aside.
- For the cake batter, combine the almond flour, coconut flour, baking soda, and salt in the bowl of a mixer. Using a paddle attachment, run the mixer at low-speed just to combine the dry ingredients. Next, add the honey, melted butter, coconut milk, vanilla, and apple cider vinegar, in that order, on top of the dry ingredients. Mix on medium speed until the batter is smooth. You will need to stop and scrape down the sides a number of times with a spatula. Add the eggs and egg whites last. Blend just until the eggs are fully incorporated in the batter. You will need to scrape down the sides again.
- Spoon half the batter into the prepared baking dish using a spatula to smooth the top of the batter. Next, drizzle the cinnamon swirl back and forth across the cake batter, then carefully spoon the remaining cake batter on top. Finally, crumble the topping evenly over the top of the cake batter, then lightly press the topping into the batter.
- Bake for about fifty minutes until light brown and an inserted toothpick comes away clean. Allow to cool about five minutes, then serve warm.
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 571Total Fat 44gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 31gCholesterol 103mgSodium 308mgCarbohydrates 36gFiber 7gSugar 24gProtein 16g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy
This is a must try recipe !!