This Crumble Coffee Cake is not only incredibly EASY to make, it’s absolutely delicious! A tender crumb cake with cinnamon streusel topping. You wont be able to stop at just one piece.
What You'll Need
For the Cake
- 1 cup paleo flour blend (we like Bob’s Red Mill)
- 1 cup cassava flour
- 1 cup unsweetened almond milk
- 1 package Culcherd Original Cheese
- ¾ cup coconut palm sugar
- ½ cup avocado oil
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp of Himalayan pink salt
- ½ tbsp vanilla extract
For the Cinnamon Streusel
- 1 cup coconut plan sugar
- ½ cup paleo flour blend (we love Bob’s!)
- ¼ cup Culcherd Original Butter, cold
- 2 tbsp cinnamon
How To
For the Cake
- Preheat oven to 350°F.
- In a small bowl, combine almond milk and the apple cider vinegar. Set aside to curdle.
- Whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl.
- Add the Culcherd cheese, oil, vanilla and milk mixture. Stir (I like using a wooden spoon) until combined. Set Aside.
For the Cinnamon Streusel
- Stir together the flour, sugar and cinnamon.
- Cut in the cold butter using a fork or pastry cutter. The streusel should resemble wet sand.
For Assembly
- Start by spreading half of the cake batter in the bottom of the pan. Spread as evenly as you can.
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- Sprinkle half of the streusel over the batter.
- Spread the remaining batter, and top with remaining streusel.
- Bake for 30-35 minutes or until a toothpick comes out clean.
