ROBIN'S COFFEE CAKE
1/2 cup butter, softened slightly
4 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon almond extract
1 teaspoon vanilla
5 eggs, room temperature
6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons
1 teaspoon baking powder

Cream the butter, cream cheese, Splenda and extracts. Add the eggs, one at a time. Mix the almond flour and baking powder. Add to the egg mixture gradually. Pour into a greased 9" round cake pan. Mix the topping ingredients until crumbly; sprinkle over the cake batter. Bake at 350 45-50 minutes, or until the top is nicely browned and the cake is firm to the touch.

Crumb Topping:
1/2 cup almond flour, 2 ounces
1/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon cinnamon
3 tablespoons butter, softened just until pliable

Makes 12 servings
Can be frozen

With granular Splenda:
Per Serving: 286 Calories; 26g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 276 Calories; 26g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

This is a very nice crumb cake. I had a little trouble with my butter getting too soft in the Houston heat and had to stick it in the freezer a few minutes to firm it up enough to be able to cream it and make the topping. I also had to freeze the topping so that it would be firm enough to crumble. Again, it might have been the heat. A couple things I might do differently next time would be to omit the almond extract, use double the vanilla and add a little cinnamon to the cake batter. Mine only took 45 minutes to bake, so I've adjusted the baking time from the original 50-55 minutes.

I just thought of another thing that might be good. Make an extra batch of the topping. Put half the batter in the pan, sprinkle one batch of the topping over the batter and top with remaining batter and topping. That way the cinnamon flavor would be all through the cake and not just on top. Here are the counts for that variation:

CINNAMON-FILLED COFFEE CAKE
With granular Splenda:
Per Serving: 314 Calories; 29g Fat; 8g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 302 Calories; 29g Fat; 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs


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