Almond Flour Coffee Cake

ALMOND FLOUR COFFEE CAKE

Cake is something I missed giving up flour - but no more!  This is as good as any regular coffee cake I've had.  It's perfect for a decadent breakfast or an evening dessert - and heaven when eaten with a scoop of "no sugar added" ice cream!  It gets more moist as it sits so if yours is getting too moist, that's OK, pop it in the toaster oven for a couple of minutes and it's back to perfect again!

2 1/2 C almond flour
1/2 C Swerve, Truvia or other sugar substitute
2 t baking powder
1/4 t baking soda
1/4 t salt
1 t cinnamon
1/2 t allspice
1/2 t nutmeg
6 T butter
2 eggs
1/2 C buttermilk (I use powdered buttermilk and just reconstitute it)
1/2 C water
2 t vanilla

Topping
1/2 C almond flour
1/4 C Swerve, Truvia or other sugar substitute
1/2 t cinnamon
1/4 t allspice
1/4 t nutmeg
4 T butter
Optional:  1/2 C walnuts

Mix the dry ingredients, add the butter and mix well until it resembles crumbs.  Add the eggs and liquids and beat.

 Pour it into a greased 9x9" pan.  Next mix the topping ingredients and sprinkle on top of the cake batter.

Bake at 375 degrees for 30-35 minutes or until cake springs back when lightly touched.  Make sure you bake it long enough, almond flour baked goods often end up looking done when they aren't really done and testing with a toothpick can be deceiving, so make sure the middle is completely set.

 Here it is finished.  I'm lousy at getting the first piece out without making hash of it.










Here it is, I completely mushed it getting it out, but with a scoop of "no sugar added" vanilla ice cream.  You'll never miss cake and ice cream again!