Have you ever eaten a slice of Entemann’s Cinnamon Coffee Cake? It’s sold in those pretty white boxes with swirly blue writing and a nice big picture window so you can see the scrumptious crumb topping. Many of us grew up on Entemann’s (I sure did!) and it’s one of those tough things to give up once going gluten and grain-free.
My friend, Joel Marion – co-founder of BioTrust Nutrition, emailed me last week with a very special challenge: to hack the Entemann’s Cinnamon Coffee Cake recipe. His sister, Laura (her nieces call her ‘LaLa’), was a big fan of this particular coffee cake before going 100% gluten free. And now that she can’t eat it she literally dreams about having a coffee cake just like Entemann’s, minus the gluten.
I set off to the RHR Kitchen to conjure up a coffee cake that would cure Laura’s craving once and for all. With a few tries I came up with this moist, cinnamon-y cake that’s as close to Entemann’s as you can get without the grains, gluten, dairy, soy or cane sugar. Laura received a box of her very own LaLa’s Cinnamon Crumb Cake, and her coffee cake dreams came true!
2 cups blanched almond flour
½ teaspoon baking soda
6 tablespoons pure maple syrup
½ teaspoon almond extract
1 teaspoon vanilla extract
4 tablespoons coconut oil, melted
2 teaspoons apple cider vinegar
4 eggs, at room temperature, whites and yolks seperated
¼ cup coconut oil
½ cup coconut palm sugar
½ cup ground Pecans
2 tablespoons coconut flour
1 tablespoon ground cinnamon
dash of sea salt
Preheat oven to 350 degrees F. Generously grease square 8×8 pan with coconut oil.
Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.
Mix the wet with dry and set aside.
Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.
Spread the batter into your prepared pan.
Drop ⅓ of the crumb topping in even spoonfuls over the batter. Use a knife to run through all of the cinnamon spots, in both directions to create a swirl. Even out the top of the batter.
Crumble the remaining cinnamon topping evenly over the top of the cake. Bake for 20-30 minutes, until fully set. To test, jiggle the pan, if the center of the cake moves then put it back in the oven for 5 minutes. If the top starts to get browned, and the center is still not done, then cover with foil and reduce the oven temperature to 325.
Calories: 356
Fat: 26g
Carbohydrates: 24g
Sodium: 103mg
Fiber: 4g
Protein: 8g
Sugar: 15g