Thanks to the Danish in the 17th century, eating a sweet, yeasty cake made with nuts and flavored with brewed coffee became an enjoyable tradition to be accompanied by a cup of coffee. The British evolved the coffee cake to be spongy and round with a hole in the center to help the cakes bake all the way through. When Scandinavian and German immigrants brought coffee cakes to America, the coffee cake evolved once again. With the increased use of dairy products, Americans began using baking soda for a quick rise and adding dairy like sour cream or yogurt to coffee cakes.
Naturally, we had to try our hand at making a coffee cake flavored with Teeccino! Our taste buds started to salivate as we considered the possibilities. How about a maple pecan coffee cake to go with a cup of Teeccino Southern Pecan?
Knowing that many of you might not eat coffee cake on a regular basis because of course, we’re trying to keep our waistlines slim, we thought we’d develop a recipe for a lower calorie coffee cake by using low glycemic sweeteners and offering both a dairy and vegan version. It turns out that both versions are equally and irresistibly delicious!
2 cups whole wheat pastry flour or gluten-free baking flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt, fine grind
½ cup organic palm sugar (low glycemic) or Swerve® Sugar Replacement (non-caloric)
½ cup maple syrup
½ cup grapeseed or sunflower seed oil
¼ cup brewed Teeccino (any nut flavor but Southern Pecan is optimum)
1 tsp maple flavor extract (Frontier makes a nice one!)
2 eggs (dairy version)
2 tbsp chia seeds, ground (vegan version)
1 cup Greek yogurt or sour cream (dairy version)
¾ cup applesauce unsweetened (vegan version)
¾ cup chopped pecans
½ cup organic palm sugar (low glycemic) or Swerve® Sugar
1/4 cup whole wheat pastry flour or gluten-free baking flour
3 tbsp melted butter or vegan butter alternative.
1/4 cup Swerve® Confectioners Sugar Replacement
2 tbsp maple syrup
Make the cake batter first:
In a large bowl, sift the flour, baking powder, baking soda, salt, and sweetener of your choice together. I like to sift everything through a wire mesh to make sure there are no lumps and the flour is light.
In a smaller bowl or in an electric mixer, mix together the maple syrup, oil, brewed Teeccino and maple extract (optional but extra delicious!)
Add the eggs to the mixer for the dairy version. For the vegans version, soak the 2 tbsp of ground chia seeds in 6 tbsp water. Let them absorb the water and then add the soaked seeds to the liquid.
Add the Greek yogurt, sour cream or for the vegan version, add the applesauce to the liquid and mix thoroughly.
Blend in the dry ingredients slowly until thoroughly mixed with the wet.
Make the streusel:
In a medium bowl, mix together the sugar of your choice, flour, and the melted butter or vegan butter alternative. Mix well with a fork.
Layer the cake in the baking pan:
Pour half of the batter into the greased pan. Then sprinkle half the streusel evenly over the batter.
Baking the cake:
Bake for 35 minutes. Test with a toothpick. If it doesn’t come out clean, bake for 5 or more minutes until the toothpick comes out clean. Transfer to a platter by tipping the cake onto a temporary plate or pan. Then tip it back onto the serving platter so the streusel is now on the top of the cake again.
Make the topping:
Blend the confectioners sugar with the maple syrup. The topping should be the right consistency to drizzle off of a spoon so add more maple syrup if necessary.