Guest
Love Starbucks Coffee Cake? This version is even better. Tender, moist, buttery cake topped with crunchy pecan crumbles and a ripple of cinnamon-sugar running through the middle. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack! Pan size: 8 x 4 inch (20 x 10 cm) loaf pan INGREDIENTS 3 large eggs at room temperature 1 teaspoon (5mL) vanilla extract ½ cup (100g) granulated erythritol ½ cup (115g) melted unsalted butter ½ cup (120mL) unsweetened almond milk at room temperature ¼ cup (65g) sour cream or yogurt 2 cups (200g) blanched almond flour ¼ cup (28g) coconut flour 1 ½ teaspoons (6g) baking powder ¼ teaspoon (1g) salt 2 tablespoons (25g) granulated erythritol 2 teaspoons (5g) or more ground cinnamon ½ cup (50g) blanched almond flour ½ cup (65g) chopped pecans 2 teaspoons (5g) ground cinnamon ¼ cup (50g) granulated erythritol
