SORRY FOR WHAT I SAID BEFORE MY CAKE …
WARNING: This coffee cake is light, fluffy, creamy and full of cinnamon and sugar goodness…
It’s perfect for Brunch.
AND, just 150 calories in each serving.
Could this get much better?!
I made a batch for a gal pal when she popped in for coffee…..
Who doesn’t love a homemade cake or muffins (yes, that is a thing for this recipe too…)
And, let’s address the elephant in the room … this cake does NOT contain coffee…it’s just amazing when eaten WITH coffee! Glad we got that out of the way.
1/2 C Milk of Choice
2 tsp Vinegar
1 tsp Vanilla Extract
1 1/2 T Applesauce
1 C Oat Flour
1/4 C Xylitol (making it sugar free)
2 tsp Baking Powder
1/4 tsp + 1/16 tsp Salt
FOR CINNAMON TOPPING:
2 T Oat Flour, 3 T Coconut Sugar
1 1/2 T Oats
2 T Butter or Applesauce for fat free
Preheat oven to 350 degrees. Lightly oil pan.
Make Topping first and put aside.
Mix ingredients together and let sit for 2 minutes.
Spoon half of batter into 8 x 8 pan. Top with half of cinnamon mixture.
Spoon remaining half on top and layer remaining cinnamon mix on top.
Cook for 25 minutes or until a toothpick comes out cleanly.
My favorite thing would be to add some sort of chocolate frosting to this……I believe I’ve been perfectly transparent about my chocolate dependency…..
Let me know if yours got to cool for 30 minutes…….