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Cinnamon Coffee Cake





NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g)


TIPS:

1. To bring eggs to room temperature quickly, set them in a glass of very warm water.

2. Melted butter should be warm not hot when adding to a recipe.

3. Most recipes work with either salted or unsalted butter.

4. Metal pans brown and crisp more than glass pans.

5. Glass pans take longer to come to temperature.

6. Ovens vary, so bake times may need to be adjusted.

7. Use room temperature ingredients for this recipe.


INGREDIENTS

In a small bowl, combine 1/2 C Sweetener and 1/3 C Cinnamon and set aside


2 1/4 C MULTI-USE BAKERY MIX (281g)

1 C S'WEEET! Sweetener Blend (140g)) *see below for substitutions

2 t Baking Powder

4 Lg Eggs - (200g)

1 C Luke Warm Milk (240g)

6 T Melted Butter (84g)

2 t Vanilla + 1 t Almond Extract


Makes 10-12 muffins or 1 - 8" - 9" cake


DIRECTIONS:

1. Pre-heat your oven to 350°F and butter your cake or muffin pans.

2. Whisk together the dry mix, sweetener and baking powder, if using.

3. In another bowl, combine melted butter and luke warm milk.

4. Whisk the dry mixture in with the liquids until well combined. Whisk in eggs, one at a time.

5. Let the batter rest 10 minutes then whisk again for about 30 seconds.

6. Pour half the batter into pan and sprinkle the sweetener/cinnamon mixture all over.

7. Pour the rest of the batter over the sweetener mixture and bake as directed.

OPTIONAL: If desired, sprinkle the top with Dessert Crumbles before baking.


BAKE TIMES:

1 - 8" or 9" cake - 30 - 34 minutes

2- 6" cakes - 26 - 30 minutes

12 cupcakes - 20 - 24 minutes


SWEETENERS VARY tremendously and will affect the outcome of all baked goods, especially cookies.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.



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