Coffee Cake

[The Cinnamon Crave Remix]

Tender coffee cake with a cinnamon streusel topping that makes mornings special. Perfect with your favorite hot beverage for breakfast or afternoon break.

remixology.com/recipe/coffee-cake/

Makes

Serves 8-10

Total Time

1 hr 40 min (21 min prep)

Ingredients

For Cake:
2 cups (240g) cassava flour
3/4 cup (144g) allulose (derived from sugar beets)
1/3 cup (75ml) coconut oil, melted
2 large eggs (pasture-raised preferred)
3/4 cup (180ml) unsweetened almond milk
1/4 cup (80g) raw honey
2 tsp (10ml) vanilla extract
2 tsp (8g) baking powder
1/2 tsp (3g) Diamond Crystal kosher salt

For Streusel:
1/2 cup (60g) cassava flour
1/3 cup (64g) allulose (derived from sugar beets)
1/4 cup (57g) grass-fed butter, cold and cubed
2 tsp (4g) ground cinnamon
1/4 cup (30g) chopped pecans (optional)

Steps

Prep:

Preheat oven to 325F (163C) – reduced from standard temperature because allulose browns faster. Grease 9×9 inch baking pan or line with parchment paper for easy removal.

Make Streusel:

In medium bowl, combine cassava flour, allulose, and cinnamon. Cut in cold butter using pastry cutter or fork until mixture resembles coarse crumbs – allulose dissolves smoothly. Stir in pecans if using. Set aside.

Mix Dry:

In large bowl, whisk together cassava flour, baking powder, and salt until well combined and no lumps remain.

Mix Wet:

In separate bowl, whisk melted coconut oil, honey, allulose, eggs, almond milk, and vanilla until smooth and well combined – allulose dissolves completely.

Combine:

Gently fold wet ingredients into dry ingredients until just combined – don’t overmix. Batter should be slightly lumpy.

Assemble:

Spread batter evenly in prepared pan using offset spatula. Sprinkle streusel topping evenly over surface, gently pressing down slightly.

Bake:

Bake 40-45 minutes until toothpick inserted in center comes out with just a few moist crumbs and top is golden brown. Cover loosely with foil if browning too quickly. Cool in pan 15 minutes before serving.

Make it Good For The Gut (Optional)

Replace 1/4 cup almond milk with plain kefir for live probiotics and extra tenderness that complements the cinnamon beautifully. Add 2 tbsp ground flaxseed to the flour mixture for omega-3 fatty acids and prebiotic fiber. Include 1 tsp apple cider vinegar to activate the baking powder naturally and support digestive health. Use Ceylon cinnamon in the streusel for better antioxidant properties and blood sugar support. Use additional raw manuka honey (2-3 tbsp alongside regular honey) for antimicrobial benefits and enhanced sweetness complexity.

Remix Options

Flour Swaps: Use 1 3/4 cups (210g) oat flour for nutty flavor or 2 1/4 cups (270g) almond flour for protein boost. Sweetener Alternatives: Replace honey with pure maple syrup (same amount) for different flavor profile. Enhanced Sweetness: Add 1-2 tsp monk fruit sweetener to allulose for extra sweetness without texture changes. Apple Cinnamon: Add 1 cup (120g) diced apples and 1/4 tsp nutmeg to batter for fall flavors. Chocolate Chip: Fold 1/2 cup (85g) dark chocolate chips into batter before baking. Lemon Blueberry: Replace cinnamon with lemon zest, add 3/4 cup (110g) fresh blueberries. Glaze Option: Mix 1 cup (120g) powdered sugar with 3 tbsp almond milk and 1/2 tsp vanilla for drizzling. Blood Sugar Friendly: Add 1 tbsp psyllium husk powder for fiber and slower sugar absorption.

Good To Know

Allulose Baking Benefits: This rare sugar creates incredibly tender texture and browns faster than regular sugar, so we reduce oven temperature to 325F (163C) and monitor closely to prevent over-browning while ensuring proper baking throughout. Blood Sugar Advantages: Allulose provides sweetness with 90% fewer calories and doesn’t spike blood glucose, making this coffee cake diabetic-friendly while maintaining classic comfort flavors. Mixing Technique: Don’t overmix the batter – cassava flour can become gummy if overworked. Fold ingredients just until combined for tender texture. Streusel Success: Keep butter very cold and use pastry cutter or fork to create coarse, even crumbs that won’t sink into batter. Doneness Test: Toothpick should come out with just a few moist crumbs, not wet batter. Top should be golden brown and spring back lightly. Storage: Cover and store at room temperature up to 3 days or refrigerate up to 1 week. Serving Tips: Best served slightly warm – reheat individual pieces 15-20 seconds in microwave. Make-Ahead: Can be baked 1 day ahead and stored covered, or freeze whole cake up to 3 months. Ingredient Selection: Choose pure allulose derived from sugar beets for best flavor and baking results without aftertaste.