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Cinnamon Coffee Cake


This Coffee Cake will brighten everyone's day, no matter what time you make it. Moist ad delicious with plenty of cinnamon filling and topping!


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.


Makes 1 - 8" x 8" cake


FIRST MAKE THE FILLING & TOPPING CRUMBLES:


1 1/2 C MULTI-USE BAKERY MIX (187g)

1/2 C S'WEEET! Sweetener Blend (70g) *see below for substitutions

1 Stick Melted (and cooled) Butter (112g)

2 t Vanilla Extract or Water

3 T Cinnamon


1.Combine the Bakery Mix, Sweetener and cinnamon.

2. Add the melted butter and extract.

3. Set aside.


DIRECTIONS FOR CAKE:


DRY INGREDIENTS

2 C MULTI-USE BAKERY MIX (250g)

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

2 t Baking Powder


WET INGREDIENTS

3 Lg Eggs (150g)

1/3 C Milk (80g)

1/3 C Sour Cream (80g)

5 T Melted Butter (70g)

2 t Vanilla + 1 t Almond Extract


DIRECTIONS:

1. Pre-heat your oven to 350°F (325°F if using a glass pan) and butter an 8 x 8 inch pan.

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

3. In another bowl, combine eggs, milk, melted butter, and extracts.

4. Whisk the dry mixture in with the liquids until well combined.

5. Let the batter rest a few minutes and then whisk again.

6. Spread half the batter into the buttered pan and sprinkle with half of the cinnamon mixture.

7. Dollop the rest of the batter over the cinnamon mixture. Use the back of a large spoon or an offset spatula to smooth out over the cinnamon and sweetener as best as you can. It doesn't have to be perfect.

8. Bake until the top is brown and a toothpick inserted in the center of the cake comes out clean, about 38-42 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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