Can you resist cake? I do enjoy a slice occasionally, and this low carb recipe does go nicely with a cup of tea ... although you may prefer coffee!
Low Carb Sour Cream Cinnamon Coffee Cake
2 cups of almond flour finely milled
1 ¼ cup of sugar substitute
2 tablespoons of baking powder
2 1/2 teaspoons of ground cinnamon
1 teaspoon of sea salt
¼ teaspoon of baking soda
¼ teaspoon nutmeg
½ cup (1 stick) melted butter cooled
1 cup of sour cream
Low Carb Crumb Topping
1 cup of almond flour (e.g. finely milled)
½ cup of coconut flour
½ cup of sugar substitute (e.g. Swerve)
½ cup of your favourite low carb nuts ( e.g. pecans)
½ cup (1 stick) cold butter sliced thinly
2 teaspoons of ground cinnamon
¼ teaspoon of sea salt
1. Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
2. Make the crumb topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
3. Cake batter: In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined. Fold the butter & sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into the spring-form pan and sprinkle the crumb topping over the cake.
4. Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
5. Cool the cake for 20 minutes before slicing and serving.
Originally more bread like, coffee cakes have evolved and changed. They are still a relatively plain cake, perfect with that cup of coffee, but now fruits, cheese, nuts, sour cream or other creams are used in this wonderfully moreish cake. It is a true taste of American baking!'
All the best Jan