It’s always near the holidays that I get into a baking mood. With Easter Sunday around the corner, I wanted to create a recipe perfect to bring to brunch. To get some inspiration I started asking friends, family, co-workers and facebook what they usually eat during their celebrations. Coffee cake caught my eye. I LOVE coffee cake! I can’t believe I haven’t developed a recipe before now, but I’m so glad I finally have one. This cake pairs perfectly with a cup of coffee and loved ones.
For this recipe, you will need coconut flour, arrowroot flour (also called arrowroot starch), baking powder, baking soda, salt, vanilla, eggs, butter or coconut oil, honey, and a milk of choice. For the streusel topping, you will need butter or coconut oil, date sugar, cinnamon, a little more coconut flour, and if you can eat them, chopped nuts.
First up, preheat your oven to 350 degrees. Then place parchment paper in the bottom of your baking dish and lightly butter the sides. I used a 9 in springform pan, but an 8×8 glass pyrex baking dish works as well. In a large bowl, mix all the dry ingredients for the cake together. In a medium sized bowl, mix together all the wet ingredients for the cake. Slowly add wet ingredients to the dry ingredients and mix well. Pour into your baking dish and bake for 20 minutes. While the cake is baking, mix together your streusel topping and set aside. After 20 minutes take the cake out of the oven and crumble the topping evenly over the cake then bake another 8-15 minutes. (Oven temperatures vary. I baked mine a total of 30 minutes.) Remove from the oven and let cool 30 minutes. If needed, use a fork to spread the topping evenly over cake right after removing from the oven.
Products Used In This Recipe
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