Description
A decadent breakfast treat with rich cream cheese filling, cinnamon crumb topping, and cake to hold it all together.
Ingredients
Cake
2 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
2/3 cup coconut sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¾ cup coconut oil, room temperature
1 teaspoon vanilla bean powder
3 large eggs
2/3 cup unsweetened almond milk
Filling
2 eight ounce packages cream cheese, room temperature
1 large egg
1/3 cup coconut sugar
¼ cup pure maple syrup
1 teaspoon vanilla bean powder
½ teaspoon espresso powder
Topping
3 cups paleo flour blend
1 cup coconut sugar
¼ cup pure maple syrup
1 tablespoon ground cinnamon
1 cup olive oil
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil a 9 by 13 inch pan.
Make the cake. in a large bowl, beat sugar and oil until well combined. Beat in the eggs one at a time, followed by the vanilla. Stir in half the flour followed by the milk. Finish the batter by stirring in the remaining flour, baking powder and soda, and salt. Pour into the prepared pan and smooth into an even layer.
Make the filling (in the same bowl if you want). Beat together the cheese, egg, sugar, syrup, vanilla, and espresso until fully combined. Spread over the cake batter.
Make the topping (again in the same bowl if you want). Stir together the flour, sugar, and cinnamon until combined. Stir in the syrup and oil until clumps form. Sprinkle over the cake.
Bake 35-45 minutes until golden brown and risen. Cool completely in the pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Notes
Recipe adapted from Shugary Sweets
- Prep Time: 20 minutes
- Cook Time: 45 minutes