Cinnamon Coffee Cake
Hello again you wonderful people!
So I will assume most of you have extra time on your hands. I know I do at the moment. So I’ve been spending it in the kitchen. That is no good. By the time this is all over, I don’t know if I will fit through the door to get back to work.
While you think on that, here’s a delicious Cinnamon Coffee Cake, to get you through the day.
Cinnamon Swirl Coffee Cake
Topping
- 1/4 cup shortening
- 1/4 cup coconut sugar
- 2 Tbsp cinnamon
- 1 cup Honey Granola
Swirl
- 1/4 cup honey
- 2 Tbsp oil
- 2 tsp cinnamon
Cake
- 2 Tbsp coconut flour
- 2 cups oat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup coconut yogurt
- 1/2 cup shortening
- 1/2 cup coconut sugar
- 3 eggs
Preheat oven to 350’F.
Mix all ingredients for swirl in small bowl. Set aside.
In a medium bowl, mix dry ingredients for cake layer. Set aside.
Cream sugar and shortening for cake layer. Add in eggs one at a time, scraping down the sides before each addition.
Add dry on top of wet, gently mix a few times.
Add in yogurt. Fold until all ingredients are incorporated.
Spread cake layer on bottom of prepared bundt pan.
Dollop swirl evenly on cake layer. Use toothpicks to mix in. Be careful to not touch bottom or sides of prepared pan.
Combine all ingredients for topping, except for granola. Mix well, then add granola in. Sprinkle evenly over cake, making sure to push topping down into the layers.
Bake at 350’F 40-50 minutes, or until a toothpick comes out clean.
Cool 10 minutes, then remove outer ring of bundt pan. Let cake cool completely before cutting.
This cake has more steps than my usual recipes, but so worth it. Leave a comment below, or tag us on Instagram @Anges_Table