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Cinnamon Swirl Crumbcake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| Crumb Topping | |
| 1 Tbsp | butter, (or coconut oil) |
| 1 Tbsp + 1 tsp | honey |
| 1½ tsp | ground cinnamon |
| 1 c | walnut pieces, finely chopped |
| Cinnamon Swirl | |
| 1 Tbsp | unsalted butter, (or coconut oil) |
| 2 Tbsp | honey |
| 1 Tbsp | ground cinnamon |
| Cake | |
| 3½ c | blanched almond flour |
| ¼ c | coconut flour |
| 1 tsp | baking soda |
| ½ tsp | salt |
| ½ c | honey |
| ¼ c | unsalted butter, melted, (or palm shortening) |
| ½ c | pure coconut milk |
| 1 Tbsp | pure vanilla extract |
| 2 tsp | apple cider vinegar |
| 4 lg | eggs, plus 2 egg whites |
1. PREHEAT oven to 315°F. Lightly oil a 9x9" baking dish; set aside.
2. MAKE TOPPING: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add walnuts and toss well to combine. Set aside.
3. MAKE CINNAMON SWIRL: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.
4. PREP THE CAKE: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy, about 20 to 25 seconds.
5. ADD eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter, about 10 to 15 seconds. Use a thin spatula as needed to scrape down the sides.
6. SPOON half of the batter carefully into the prepared baking dish. Use an offset spatula to smooth out the top.
7. DRIZZLE with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
8. BAKE the cake for 45 to 55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool about 5 to 10 minutes.
NUTRITION (per serving) 427 cal, 12 g pro, 28 g carb, 6 g fiber, 18 g sugars, 32.5 g fat, 8.5 g sat fat, 263 mg sodium
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