Recipes Sweets

Cinnamon Crumble Coffee Cake

We all have our favorite memories from when we were kids, right? Mine always seem to relate to food in some way… shocker I know! One of the things I remember most was having a mid afternoon snack with my grandma. She would make us tea, or coffee for herself, and then pair it with some sort of sweet pastry. I always remember thinking that it was such a happy pair: a hot comforting drink with a sweet dessert pastry. I still do this today! After dinner, or even when I’m just in the mood for a snack, I love boiling a pot of water for tea or coffee and having a baked good with it.

I used to go out and buy pre-packaged goods, but now my favorite way to enjoy snack time is with a recipe I made myself. There’s just something so special about honoring your cravings with a dessert you baked yourself. Hopefully, you can enjoy snack/dessert time with this cinnamon crumble coffee cake by your side! It’s really easy to make and pairs perfectly with a hot beverage. Let me know what you think after you get a chance to try it out! Happy baking 🙂

Ingredients:

Cake Batter:

  • 1 cup almond flour
  • 3/4 cup brown rice flour
  • 1/2 cup dairy free yogurt
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 3 tbsp applesauce
  • pinch sea salt

Filling:

  • 1/2 tbsp coconut sugar
  • 1/2 tbsp cinnamon

Crumble:

  • 1/4 cup almond flour
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tbsp applesauce

Recipe:

  1. Prepare the cake batter by mixing all the dry ingredients first and then adding in the wet. Stir super well, breaking apart any clumps formed in the batter
  2. Using a lined or non stick loaf pan, pour half the cake batter in first. On this first half, sprinkle in the filling of coconut sugar and cinnamon
  3. Pour the other half of the cake batter on top, covering the cinnamon sugar filling
  4. Make the crumble by combining the ingredients listed under “crumble.” This will create a slightly wet mixture, so you’ll have to break it apart with your fingers in order to crumble it on top of the cake. Tear the mixture into little chunks and gently press them on top of the raw cake
  5. Bake the cake for about 1 hour at 350 degrees, or until the top is totally golden brown! You can check the inside to make sure it’s ready by pressing a toothpick into the center. If the toothpick comes out clean, it’s ready
  6. Let it cool, slice, top with a little extra cinnamon, and enjoy!

8 comments

  1. Can I substitute brown rice flour with another flour? Craving this so bad but don’t have the brown rice flour on hand! 😫

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