Clean Eating Coffee Cake

I remember as a child my parents would always get a danish or coffee cake for Sunday morning. I have memories of being excited to read the comics from the Sunday paper and have a little breakfast treat. This makes me think of my childhood. My father especially loves breakfast based cakes and donuts, which was the inspiration for this recipe. I wanted to make something that my parents (especially my Dad) would enjoy, but was healthy. My parents are two of my toughest critics with healthy recipes. The are supportive on my journey, but they come from a meat, potatoes, white sugar, white bread, corn is a vegetable generation. If they approve a recipe then I feel like it is a huge win! lol I was nervous trying out a couple recipes, but after a couple tries I got a recipe down pat that received two thumbs up from my parents. My dad did not believe me when I said it was wheat flour and no white sugar because according to him it tasted too good! Little by little I am turning them around on thinking on this whole clean eating thing! 

I also would like to note on using whole wheat pastry flour over regular whole wheat flour. I personally find that when baking cakes, muffins, and so on, whole wheat PASTRY flour is the best choice. It makes your bake goods light, fluffy, and just gives an all around better taste/texture. You can use regular whole wheat flour, but you will not end up with the same taste and it may be drier. You can purchase the pastry flour at most stores or on Amazon. My advice to you is if you are eating clean and like to bake, buy it! It does work better!

Clean Eating Coffee Cake

for the cake…..
1 3/4 cup whole wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 tablespoon organic butter, melted
1 large egg, room temperature
1 tablespoon vanilla extract
3/4 cup plain Greek yogurt
1/3 cup maple syrup
6 tablespoon almond milk
for the filling…
1/8 cup coconut palm sugar
1/2 teaspoon cinnamon
1 tablespoon maple syrup
for the topping….
1/2 cup whole wheat pastry flour
1 teaspoon ground cinnamon
2 tablespoon organic butter, melted
2 tablespoons maple syrup
**additional coconut palm sugar (optional)
Preheat the oven to 350 degrees, and spray an 8” square pan with nonstick cooking spray. First, prepare the cake batter. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the yogurt, stirring until no large lumps remain. Stir in the maple syrup. Slowly mix the flour mixture into the wet mixture and stirring just until mixed well. Second, prepare the filling. Mix together coconut sugar, maple syrup and cinnamon. Set aside. Third, prepare the topping, stir together the flour and cinnamon. Thoroughly mix in the butter and maple syrup. Set aside. Now time to assemble the cake. Spread half the batter into the prepared pan, and then gently spread/sprinkle the filling mixture on top. After the filling, spread on the remaining batter on top and make sure it is even. Finally, sprinkle the crumb topping over the batter (crumble it as you sprinkle). If you want you can sprinkle the top with a little additional coconut palm sugar. Bake at 350°F for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool and serve.
21 Day Fix: Makes 16 servings. 1 serving is a YELLOW.  This would be considered a treat! Remember treats are limited to 3 times a week! 
(photos of assembling the cake)
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