Sunday, 13 May 2012

Coffee Cake

Coffee Cake

2/3 cup honey (UPDATE: I’ve been told 1/4 cup works just as well!)
1/4 cup butter, melted
4 eggs
1/2 cup almond milk
3/4 cup arrowroot or almond flour
3/4 cup sifted coconut flour
2 tsp. baking powder
1/2 tsp. salt

  1. Preheat oven to 350 degrees. Grease or butter an 8×8 baking pan.
  2. Combine honey, butter, eggs and almond milk in a bowl until well combined.
  3. Combine arrowroot or almond flour, coconut flour, baking powder and salt in a separate bowl.
  4. Mix dry ingredients into wet ingredients. Stir well.
  5. Pour HALF of the cake batter into the prepared cake pan and spread out evenly.
  6. Prepare streusel. 

Streusel Ingredients:
1 cup chopped pecans
2 Tbsp. honey
1/4 cup butter
1 1/2 tsp. cinnamon
1 tsp. coconut flour

Streusel Directions:

1. Combine all the streusel ingredients in a bowl.
2. Distribute half of the streusel over the batter in the pan.
3. Pour the rest of the cake batter on streusel and top with remaining streusel.
4. Bake at 350 degrees for 28-35 minutes. Remove from oven when a knife inserted in the middle comes out clean.
5. Serve as is or slather in butter!

OPTIONS: We reduced the honey to just over 1/4 cup. Instead of the streusel in the middle, we opted for frozen blueberries. it had just enough sweet without overpowering any other favors.

Maple syrup instead of honey?

Add chopped apple?

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