I love starting my mornings with a BIG cup of coffee. It always gets my day going and is a cozy way to start the day off. Well, your morning coffee’s new best friend is this Cinnamon Crumble Coffee Cake! I truly can’t think of a better combination. This crumble cake has the lightest, fluffiest texture, paired with the soft streusel that tops the cake. It’s got a sugar and spice vibe, with the bite of the cinnamon and the sweetness of the coconut sugar.
I love coffee cakes that are fluffier and that have a crispy top layer to balance out the cake base. This recipe can be made either as a cinnamon loaf, or as a 8×8 pan cake. (Both are pictured below!)
I love it both ways, but I think my favorite is the pan cake!
Ingredients You’ll Need to Make this Cinnamon Crumble Coffee Cake:
- Dry Ingredients
- Gluten free all purpose flour
- Almond flour
- Baking soda
- Cinnamon
- Salt
- Wet Ingredients:
- Eggs
- Maple syrup
- Coconut sugar
- Apple sauce
- Streusel Ingredients:
- Almond flour
- Coconut sugar
- Coconut oil
- Cinnamon
What You’ll Need to Make This Recipe:
- Oven
- Microwave (or stove, for melting coconut oil)
- 3 mixing bowls
- Loaf tin or 8×8 baking dish
Storage:
- I’d recommend storing your coffee cake in the pan, with loose foil covering it for up to two days. After two days, transfer to the freezer or fridge in an air tight container.
