Cinnamon Bun Coffee Cake
My latests "healthy spin" creation, the Cinnamon Bun Coffee Cake! I've been making more time for creating new recipes again, something I absolutely love that brings fond memories of moments in the kitchen with my dad!
Some days I just wake up and random inspiration comes, this recipe sprouted from the first thought of pancakes for breakfast, then muffins, which eventually evolved to a full blown cake (I'm all about the one pan baking lol).
It was so easy to put together, and a total hit with my husband and son! It wasn't in the house for two days!
You all have been patiently waiting, so here it is!
Here's what you'll need...
1 cup Almond Flour (I like Bob's Red Mill Brand, or Kirkland from Costco!)
1.5 cups Kodiak Cakes Power Cake Mix (Buttermilk)
3/4 cup Lakanto Golden Monkfruit Sweetener (this is my go-to Zero Calorie, Non-Glycemic sweetene, making this recipe sugar free! I love baking with this because there is no weird aftertaste and the baked goods come out just as if using regular sugar!)
1 tsp cinnamon
1 tsp baking powder
1 cup whole milk (I used grass-fed organic by Organic Valley, they graciously sponsored this ingredient to make this recipe possible!)
2 whole large eggs (also by Organic Valley, our chickens are molting and not laying regularly so we opted for the next best with their Omega-3 Large free range eggs!)
1 tsp vanilla extract
1/4 cup olive oil (can use another variety as desired like organic canola/MCT oil)
Cinnamon Swirl and Bottom Glaze:
1/4 cup Lakanto Golden Sweetener
3 tbsp melted butter
1 tsp cinnamon
1/4 cup chopped pecans (for topping)
Putting it all together...
Preheat the oven to 350F.
Mix all dry ingredients in a large bowl, then create a pocket for the liquid. In a smaller bowl, whisk the milk, eggs, vanilla and olive oil until blended, then pour into the dry mixture.
Fold the dry ingredients into the wet mixture until well incorporated, but don't over-mix!
In a small saucepan (stovetop) or ramekin (microwave) melt the butter, cinnamon and Lakanto together. Spread half of the mixture into the bottom of dark, nonstick cake pan.
Pour the batter over top, then swirl remaining cinnamon/butter/monkfruit mix into the top of the cake. Sprinkle chopped pecans over evenly (a little crunch and razzle dazzle lol)
Bake 26-30 minutes or until its lightly browned and a toothpick comes out clean! Allow to cool for a few minutes before devouring! (Makes 12 servings)
I hope you all will enjoy this recipe, its delicious with coffee or on the side of your favorite egg scramble!
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Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.