Amazing Coffee Cake

There is no need to miss sweet breakfast treats, even when you are on a low starch or gluten free diet. There are approximately 8 grams of starch per serving, and it is also gluten free. Best of all, it's delicious!



Coffee Cake With Chocolate Crumble Topping

Coffee Cake Topping:
1 cup walnuts or pecans
1/4 cup light brown sugar
1/3 cup mini chocolate chips
1 teaspoon ground cinnamon
1 tablespoon oat flour

Coffee Cake:
2 cups almond meal
1/2 cup flax meal
1/2 cup oat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter at room temperature
3/4 cup granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
2/3 cup sour cream or plain yogurt


1. Coffee Cake: Preheat oven to 300 degrees F (177 degrees C) and place rack in center of oven. Place the nuts on a baking sheet and bake for 8-10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Set aside.

2. Coffee Cake Topping: In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.

3. Butter and flour (or spray with a non stick vegetable/flour spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper.

4. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

5. In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

6. Spoon batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle the nut topping on top of the batter. Bake for about 60-75 minutes, or until a knife inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.

7. Serve warm or at room temperature.

8. Makes one - 9 inch (23 cm) cake.