I'm not sure why I have the need to hyphenate all my recipe titles.
Sorry about that.
I started making a coffee cake for breakfast on Christmas Day to prevent myself from having to spend any time on Christmas morning cooking. I usually make it several days ahead and wrap it well, storing in the fridge. Many quick breads improve after a few days in cold storage anyway, so it is a great make-ahead.
This coffee cake, like most of my baked goods, is only minimally sweet. However, there are plenty of ways to alter it to fit your family’s taste.
Tools of the sugar-free baking trade!
Apple-Cinnamon-Walnut Coffee Cake
3c wh wh flour or pastry flour
1c wheat germ (or 4c flour)
2 large apples, chopped
1c mashed banana
40 drops stevia liquid (or 1/3 c honey or agave or maple syrup, OR 10 ground dates mixed into the applesauce)
6t aluminum-free baking powder
½c coconut oil or butter (may sub vegetable oil)
2c milk of choice, water, apple juice or cider
MAKE SURE YOUR INGREDIENTS ARE ALL ROOM TEMPERATURE FOR BEST RESULTS!!!
2c chopped walnuts
1/4c coconut oil, butter, or oil
(optional- a couple spoons of brown sugar or a drizzle of liquid sweetener- I don’t add any)
Combine streusel ingredients in bowl till crumbly.
Dump everything else in your big bowl and beat for 30 seconds on low then 2 minutes on medium.
We had a flour mishap so my batter came out like muffin batter. Yours will be runnier.
Spread half in 2 8x8 or 9x9 greased or parchment-lined pans.
I made a loaf pan and an odd-sized casserole. Looks pretty baked in bowls, too. Top with half the topping. Spread rest of batter and top with rest of streusel.
Bake at 350 for 40 minutes for loaf pans, 35-45 minutes for square 9x9’s, and 1 hour and 5 minutes for larger pans.
To serve, drizzle with barely warmed raw honey. Also good spread with butter.
"Be not angry that you cannot make others as you wish them to be, since you cannot make yourself as you wish to be."
~Thomas à Kempis, Imitation of Christ, c.1420