Coffee cake is super delicious and one of my favorite breakfast treats! This recipe serves two people, and is extremely easy and fast. Pair it with a latte in the AM and you’ll be fueled to start your day!

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Cake Ingredients:

  • 1/2 cup sprouted flour (I used spelt)
  • 
1/16 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup organic sour cream
  • 1/3 cup Truvia Baking Blend
  • 1 1/2 tablespoons egg whites
  • 
1 teaspoon pure vanilla extract

Crumble Topping Ingredients:

  • 1 tablespoon sprouted flour
  • 1 tablespoon Truvia Baking Blend, brown sugar
  • 1 teaspoon Truvia Baking Blend
  • Dash of ground cinnamon
  • 1 tablespoon Kerrygold butter

 

Directions:

  1. Preheat oven to 350.
  2. In a medium mix together flour, salt and baking powder well.
  3. In a separate bowl, whisk applesauce and sour together. Add in Truvia Baking Blend and eggs. Pour in vanilla and stir until all ingredients are mixed.
  4. Fold wet mix into dry mix, whisking until smooth.
  5. In a small bowl, add ingredients for crumble topping. Stir until mix turns into crumbles.
  6. Pour batter into two non-stick, individual size baking pans, and sprinkle with crumble (or one baking pan if desired).
  7. Bake for about 30 – 35 minutes if using single pan. If you split your batter and are baking it in two individual-sized trays or in muffin tins, your time will need to be decreased substantially. In the case of muffins, I would prepare to bake batter for about 12 – 16 minutes, and in the case of two individual baking pans, I would set my timer for about 20 minutes, checking batter often until each cake passes the toothpick test: stick a toothpick in the center of your cake and continue baking until it comes out clean without any wet batter.
  8. Serve immediately and enjoy!

 

 

-Adapted from Skinny Girl Standard