CINNAMON CRUMB COFFEE CAKE
3 1/2 ounces almond flour, 1 cup
1/3 cup granular Splenda, not liquid
1 teaspoon cinnamon
1/4 cup cold butter, diced
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
1 teaspoon vanilla
4 ounces cream cheese, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon vanilla
1/8 teaspoon cinnamon
In a medium bowl, mix the almond flour, 1/3 cup Splenda and cinnamon. Cut in the butter with a pastry cutter until coarse crumbs form. Set aside 1/2 cup of the crumb mixture for the topping and keep chilled until needed.
To the remaining crumb mixture, add the baking powder, baking soda, sour cream, 1 egg and 1 teaspoon vanilla. Beat on medium speed until well blended. The batter will be thin. Spread in a greased 8" round cake pan.
In the same bowl, beat the cream cheese, 1 egg, 2 tablespoons Splenda, 1/8 teaspoon vanilla and 1/8 teaspoon cinnamon until smooth. The filling will be thin. Spoon over the batter. Top with the reserved crumb mixture. Bake at 350 30-35 minutes or until golden brown. This is best if chilled well before serving.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 293 Calories; 27g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 220 Calories; 20g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This is a take-off on the Raspberry Almond Crumb Cake. I like the raspberry cake much better, but this one is quite a bit lower in carbs. This tastes ok, it's just not very exciting. I'm sure that something better could be made using Carbquik, or other bake mixes, but my goal was to come up with a cake that didn't require specialty ingredients.
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