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Cinnamon Coffee Cake
Prep:
|
Cook:
25-35 minutes
12 servings
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Ingredients
2½ cups almond flour
¼ tsp sea salt
½ tsp baking soda
½ cup walnuts, coarsely chopped
½ cup dried currants (optional)
¼ cup canola oil
¼ cup honey--local is best
2 large eggs
2 TBSP ground cinnamon
2 TBSP canola oil
¼ cup honey
½ cup sliced almonds
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250 grams almond flour
¼ tsp (1.25 ml) sea salt
½ tsp (2.5 ml) baking soda
58 grams walnuts, coarsely chopped
72 grams dried currants (optional)
60 ml canola oil
60 ml (85 grams) honey--local is best
2 large eggs
2 TBSP (30 ml) ground cinnamon
2 TBSP (30 ml) canola oil
60 ml (85 grams) honey
55 grams sliced almonds
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat oven to 350°F (180°C).
- Grease an 8-inch square baking dish with canola oil and dust with almond flour.
- To make the cake, combine the almond flour, salt, baking soda, walnuts, and currants in a large bowl.
- In a medium bowl, whisk together the canola oil, honey, and eggs.
- Stir the wet ingredients into the almond flour mixture until thoroughly combined.
- Spread the batter in the baking dish.
- To make the topping, combine the cinnamon, canola oil, honey, and almonds in a bowl.
- Sprinkle the topping over the cake batter.
- Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 1 hour, then serve.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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