Author Notes
Sweet, fluffy coffee cake (made with coffee!) with a pecan crunch and hearty whole-wheat. —Hungry Haley
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Ingredients
- For the cake:
-
1.25 cups
whole-wheat flour
-
1 teaspoon
baking powder
-
.5 teaspoons
baking soda
-
1 teaspoon
cinnamon
-
.5 teaspoons
sea salt
-
.33 cups
coconut sugar
-
3 tablespoons
natural almond butter
-
2
eggs
-
.25 cups
strong coffee
-
.33 cups
mashed banana
-
1 teaspoon
vanilla extract
- For the streusel:
-
.33 cups
whole-wheat flour
-
.25 cups
chopped pecans
-
2 tablespoons
coconut sugar
-
1 tablespoon
butter or oil
-
.5 tablespoons
cinnamon
-
1 pinch
sea salt
Directions
-
Preheat oven to 350 F and oil or butter a loaf pan.
-
Stir together the dry ingredients in a large mixing bowl and set aside.
-
Whisk the eggs in a medium-size bowl and add in the sugar, vanilla, almond butter, and coffee. Whisk again and slowly pour into the dry ingredients. Stir to combine and remove any lumps of flour.
-
In separate bowl, stir together the streusel ingredients and set aside.
-
Pour half the cake batter into the loaf pan and top with half the streusel mixture. Pour in the rest of the batter and top with the rest of the streusel.
-
Bake for 25-27 minutes, or until golden-brown on top and toothpick-test-approved.
-
Cool completely (a must!) before slicing. Serve with coffee and yogurt, nut butter, or icing.
-
Refrigerate leftovers in an airtight container for up to a week.
Enjoy!
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