Coffee Cake
Buttery, light and delicious.
Ingredients
Coffee Cake
- 2½ cups almond flour
- 2 tbs coconut flour
- ½ cup brown sugar
- 2½ tsp baking powder
- 125 g unsalted butter (melted)
- ¼ tsp salt
- 3 large eggs
- 1 tsp orange zest
- 1 tsp vanilla essence
Cinnamon Crumble Mixture
- 85 g cold salted butter
- 1⅓ cup almond flour
- ½ cup brown sugar
- 1 tsp cinnamon
Glaze
- 1 cup icing sugar
- 2 tbs orange juice
Instructions
Cinnamon Crumble Mixture
- Combine the almond flour, sugar and cinnamon to a bowl and whisk through. Cut in the cold butter using a fork or you can use your hands until it resembles a crumb mixture. Refrigerate until needed.
Coffee Cake
- Preheat oven to 180°C and spray and line a 20cm square baking dish.
- In a mixing bowl cream the butter and sugar until pale and fluffy. Add the eggs one at a time until combined. Then add vanilla essence and orange zest and continue to mix.
- In a separate bowl combine the almond flour, coconut flour, baking powder and salt and whisk. Gently add the dry ingredients to the wet ingredients and fold in with a spatula until well incorporated.
- Add half of the batter to the prepared baking dish and evenly sprinkle the cinnamon crumble mixture on top. Gently add the remaining batter on top and sprinkle with the remaining cinnamon crumble mixture evenly on top.
- Bake for 30 minutes until the skewer comes out clean. Allow the cake to cool slightly before adding the glaze.
Glaze
- In a small mixing bowl combine the icing sugar and orange juice and mix with a small whisk or tablespoon until it thickens and becomes pourable. Drizzle over the cake. Lift out of baking dish, slice and serve.