| 2012.04.24 |
My wife made this coffee cake for me at Easter. It was worth developing a food aggression for.
Maybe that's what three months without bread will do to you, but this was seriously delicious!
You should be able to find almond meal in your grocer's baking section. My wife used 8oz. cream cheese instead of
6 oz., 8 oz. sour cream, and where extra liquid was needed, used melted butter (about a tablespoon) instead of water.
| 3 | C | almond meal |
| 1½ | C | sugar substitute (liquid or powdered; see below) |
| 3 | | eggs |
| 1 | tsp | baking powder |
| ½ | tsp | baking soda |
| ¼ | C | butter, chilled and cut into small pieces |
| ¼ | C | sour cream |
| 2 | tsp | vanilla extract |
| 2 | tbsp | oil |
| 1 | C | blueberries or raspberries, fresh or frozen (but not thawed) |
| 6 | oz | cream cheese |
| -- | -- | cinnamon |
| -- | -- | salt
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Preheat oven to 350°F. Butter or oil 9"x9" pan (cooking spray is fine).
Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl
if you make the layers in the order listed - just remove them to separate bowls until ready to assemble.
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Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt
and the 4 Tablespoons butter. I find that the whisk type attachment on my standing mixer works well - you want the
mixture to stay crumbly. You can use a pastry blender, knives - whatever works. But if it all clumps together,
don't worry - just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener,
but I have found more recently that my beloved Sweetzfree liquid (zero carbs; no aftertaste) works fine.
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Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener. If you want a thinner layer of cream
cheese, you can use 4 oz. instead of 6. The mixture won't be as thick and will pour more evenly over the cake layer.
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Cake Layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, ¼-½ teaspoon cinnamon,
teaspoon salt, and ¾ cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener
(if that's what you're using), sour cream, and 2 eggs and mix well. At this point, you might want to add 1-2 Tablespoons
of water or melted butter, depending on the consistency. You want the batter to be thick enough to support the rest of it,
but not too gloppy - you should be able to spread it easily in the pan. I usually end up adding about a tablespoon.
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Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it's the larger amount
of cream cheese, you won't be able to spread it evenly, but that's OK). Then sprinkle the blueberries on the cream cheese
and the streusel on the top of that.
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Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a
thermometer, it should be about 155° F. in the center.
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Cool and slice. It is filling, so I usually cut it into 16 pieces.
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Nutritional Information: Each serving has 3 grams net carbs plus 2.5 grams
fiber, 6 grams protein, and 217 calories. 16 servings total.
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