Quick Spiced Coffee Cake

When the weather gets cold and damp outside, I have an uncontrollable urge to bake. The oven warms my apartment a little, and the smell of nuts and spices just makes me feel cozier. This super quick, Spiced Coffee Cake is a simple, comforting baked good that can come together with just a few ingredients in less than 30 minutes to go with your morning coffee on a lazy Saturday morning.

This coffee cake is gluten-free, and the whole foods-based, but what I like about it is that the base for the cake is a small, 7 oz. package of creamed coconut. It is this specific brand, and I don’t really know that there is any other substitute out there. However, this small package of creamed coconut is usually only $3 at a nearby health food store, and it keeps just fine in the cabinet until you are ready to use it so I usually have a few on hand all the time.

If you order it online in a 6 pack, it comes out to be even less – only $2.40 per package! So for a gluten-free (basically paleo) baked good, it’s way more affordable to me than an almond butter-based baked good, which I like a lot. You can double the recipe, and it just takes a little longer to bake, but I have not tried tripling it, just FYI.

Quick Spiced Coffee Cake

Prep Time 5 Mins Cook Time 20 Mins Total Time 25

Author: Katy Servers: 4- 6 In Gredients

• 1 7oz. package of Let’s Do Organic Creamed Coconut
• 2 eggs
• ½ cup of coconut sugar (maple sugar or brown sugar would also work)
• ¼ teaspoon of sea salt
• ½ teaspoon of baking soda
• 1 teaspoon of cinnamon
• ¼ teaspoon of pumpkin pie spice
• ¼ teaspoon freshly grated nutmeg
• ½ tablespoon of vanilla extract
• 2 tablespoons of slivered almonds
• 1 tablespoon of chopped pecans (really any type of nuts are fine)
• 1 tablespoon of almond meal or almond flour
• 1 tablespoon of melted butter, ghee or coconut oil
• 1 tablespoon of maple syrup or honey

INSTRUCTIONS

1. Pre-heat your oven to 350. Grease an 8×8 baking dish (or other small, a comparable baking dish of a different shape).
2. Remove the creamed coconut from its packaging and microwave for 30 seconds to soften slightly and mix together with a fork until all the oil and coconut is evenly mixed. You could also do this on the stove-top on low if you prefer not to use a microwave.
3. Mix together the creamed coconut, eggs, sugar, salt, spices, vanilla, and baking soda until combined, and pour into a dish.
4. Mix together the topping ingredients: almonds, pecans, almond meal, melted butter, and syrup, and evenly top the coffee cake.
5. Bake for 20-22 minutes. Serve immediately or at room temperature.

*If there is a substitution available for any of these ingredients, I have listed it. Otherwise, if you are allergic to something or don’t like an ingredient, you are on your own to figure out a new way to make this, or maybe this isn’t the recipe for you.