A tasty cake for morning tea or coffee.
This cake actually has coffee in it. Indulge and enjoy!
This cake actually has coffee in it. Indulge and enjoy!
Ingredients: [Refined Sugar-Free]
75g (5 tablespoons) butter, room temperature
15g (½ cup) Stevia granular or zero calorie sweetener blend
2 tablespoons sugar-free syrup (or maple syrup)
1 large egg
190g (1 ½ cup) plain flour
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
120ml (½ cup) buttermilk
½ teaspoon pure vanilla extract
½ teaspoon pure almond extract
¼ teaspoon kosher salt
¼ teaspoon ground (green) cardamom
¼ teaspoon ground cinnamon
¼ teaspoon instant espresso powder
For the cinnamon crumb topping:
125g (1 cup) plain flour
114g (8 tablespoons) butter
135g (¾ cup) Sukrin gold brown sugar or dark brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon kosher salt (about a pinch)
Yield: 4-6
Bake: 180 C/350 F/ Gas Mark 4 - Time: 35-45 minutes
Prep: Cut a piece of heavy-duty aluminium foil to wrap around the outside of the pan. Set aside.
Method:
- 1. Grease a spring-form pan or round standard size about 20cm-22cm (8” or 9”) cake pan generously using zero-calorie non-stick baking spray and line the bottom of the pan with a piece of greaseproof paper or parchment. Lightly spray the paper with baking spray. Set pan aside.
- 2. In a medium-size microwave-safe bowl, cream together the butter, syrup, and sweetener with a heavy-duty spatula or silicone spoon until it is completely incorporated. Add the egg, cardamom, cinnamon, and and mix together well.
- 3. Evenly sprinkle the instant espresso powder, baking powder, bicarbonate of soda and salt over the butter mixture and stir well to combine.
- 4. Add around a third of the flour and stir until the flour is almost completely incorporated. Add about half of the buttermilk and stir until buttermilk is incorporated. Repeat with the adding of flour and buttermilk rotation, ending with the flour. Add the almond, and vanilla extracts, then stir well once more. Spread evenly with a spatula into the prepared baking pan. Cover, and refrigerate at least 2-3 hours.
- 5. Making the crumble: In a medium microwave-safe mixing bowl or shallow container. Place the butter in the bowl powered on high for 25-30 seconds or until the butter is partially (only half) melted. Add the remaining crumble ingredients and stir with a fork until large crumbs form, and everything is coated together. Cover and refrigerate for at least 2-3 hours.
- 6. Preheat oven to 180 centigrade C/350 degrees F. Bake the cake for 25 minutes. Carefully remove from the oven and, using your hands, generously sprinkle the crumble mixture over the top of the cake, starting from the outside and finishing with the excess crumble in the centre. (For any clumps that are too large just break them up slightly with your fingers as you sprinkle on the top).
- 7. Before returning to the oven, wrap the outside of the pan with the foil (this prohibits the edges from browning too quickly.) Place the cake back in the oven and bake for another 10-15 minutes, or until a toothpick inserted in the centre comes out clean. Then, remove from oven and let the cake cool for 10 minutes.
- 8. Place a large dinner plate atop the coffee cake and carefully turn it out onto the plate. Now, invert it again onto a cooling rack, with the crumb side facing up and allow the cake to cool for 12-15 minutes before serving.
- 9. Serve room temperature or garnish lightly with a form of icing sugar before slicing.
*Notes: As always, all of my recipes are sugar-free or low sugar. Sukrin gold or Monk fruit, Stevia blends are sugar alternatives I use. You may use these or regular sugar if you prefer. I have both written in the above recipe.
.jpg)
