the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe:
Cinnamon Roll Banana Cake! Recipe tutorial #Shorts
How to make a Cinnamon Roll Banana Cake!
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All you need is????
For the Cinnamon swirl:
150g light brown sugar
2 tbsp cinnamon
120g unsalted butter, melted
For the Cake:
360g plain flour
200g caster sugar
4 tsp baking powder
300ml whole milk, room temperature
1 tsp vanilla
2 large eggs, lightly beaten, room temperature
110g unsalted butter, melted
3 large ripe bananas, mashed
For the Glaze:
200g icing Sugar
50ml milk
Tin size: 8x10”
Bake 160C (fan) 40-45 mins - or until the top is golden and a toothpick comes out clean
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COFFEE CAKE RECIPE that is actually healthy (stays fresh for days!)
Coffee Cake Recipe
Today I'm going to show you how to make coffee cake.
This gluten free coffee cake is my healthier take on a classic coffee cake recipe.
It's made with oats and Greek yogurt, and has way less sugar than most of the traditional recipes.
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This is why you'll love this homemade coffee cake:
It's moist, not dry at all!
It's packed with nutrition (less fat and more protein)!
It stays fresh for couple of days!
It can be served as breakfast or dessert!
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HEALTHY COFFEE CAKE RECIPE
Ingredients:
Vanilla cake:
1.5 cups ground oats or oat flour (150g)
1/2 cup rice flour (75g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup maple syrup, honey or agave (60ml)
1/2 cup unsweetened applesauce (130g)
2 eggs
2 tsp vanilla extract
1 cup Greek yogurt (230g)
Cinnamon filling:
1/4 cup coconut sugar (or brown sugar) (50g)
1 tbsp cinnamon powder
1 tsp cocoa powder
Streusel crumble topping:
1/2 cup chopped walnuts (50g)
1/4 cup quick cooking oats (25g)
1/4 cup ground oats, or oat flour (25g)
1 tsp cinnamon powder
2 tbsp softened butter
1 tbsp maple syrup
NUTRITIONAL INFO (per slice):
273 calories, fat 9.7g, carb 38.6g, protein 8.9g
Preparation:
First prepare the streusel topping. In a bowl combine chopped walnuts, quick cooking oats, ground oats and cinnamon. Add the butter and maple syrup and using a fork work into a sticky crumble mixture. Let it chill in the fridge and proceed with the recipe.
Next, make the cinnamon filling. Simply combine coconut sugar, cinnamon powder and cocoa powder.
For batter in a bowl add the sweetener and applesauce, and whisk to combine.
Add two eggs (one at a time) and vanilla extract, and using a mixer beat for 2 minutes, until foamy.
Stir in the Greek yogurt, and add all of the dry ingredients: ground oats, rice flour, baking powder, baking soda and salt. Mix just until combined and let it rest for 10 minutes.
Pour half of the batter into a 8 by 8 inch (20 by 20cm) lined baking pan, and spread evenly. Sprinkle with cinnamon filling and add the rest of the batter, spooning the batter all over.
Gently smooth the batter all over the filling and add the crumble on top. Gently press into the batter with your hand.
Bake at 350F (180C) for 40-45 minutes. Let it cool completely, then slice into 9 equal pieces.
Serve with coffee or your favorite healthy drink.
Enjoy!
Layered Cinnamon Coffee Cake | CHELSWEETS
This delicious, layered cinnamon coffee cake is made with tender, cinnamon swirled cake layers, brown butter frosting & a delicious cinnamon streusel filling!
Clabber Girl Baking Powder helps these cake layers bake up beautifully and lightens their texture. It’s the #1 brand of baking powder in America and has been around since 1850!
The cake layers are also made w/ Crisco All-Vegetable Shortening which contains 50% less saturated fat than butter and makes these cake layers super soft and tender #sponsored
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Easy Cinnamon Coffee Cake Muffins Recipe
Looking for the best homemade coffee muffin recipe? Try my Easy Cinnamon Coffee Cake Muffins featuring a delicious cinnamon sugar streusel topping and powdered sugar drizzle.
These delicious breakfast treats are amazing with a hot cup of coffee and are so easy to make!
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CINNAMON COFFEE CAKE MUFFINS
BAKING INSTRUCTIONS:
▪️ Bake in the oven at 350 degrees F for 9-12 minutes, or until a toothpick comes out clean.
▪️ Let your muffins cool for 5 minutes in the pan, before transferring to a cooling rack to cool for 10 minutes before adding icing drizzle.
INGREDIENTS:
Muffin Batter
▪️ 1 1/2 cups self-rising flour
▪️ 1/3 cup granulated sugar
▪️ 1 tsp cinnamon
▪️ 1/3 cup oil
▪️ 1 large egg
▪️ 1/2 cup milk (I used 2%)
▪️ 1 tsp vanilla extract
Streusel Topping
▪️ 1/4 cup light brown sugar
▪️ 1 tsp cinnamon
▪️ 1/8 tsp salt
▪️ 2 tbsp unsalted butter, cold
▪️ 3 tbsp flour
Icing
▪️ 1/4 cup powdered sugar
▪️ 1 1/2- 2 tsp milk
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Professional Baker Teaches You How To Make COFFEE CAKE!
Here's Anna Olson's guide to baking sour cream pecan coffee cake
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Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
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