Cream Cheese Coffee Cake - Gluten Free
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 206.9
- Total Fat: 15.1 g
- Cholesterol: 137.3 mg
- Sodium: 221.6 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.6 g
- Protein: 6.8 g
View full nutritional breakdown of Cream Cheese Coffee Cake - Gluten Free calories by ingredient
Introduction
Sweetened only with maple syrup. By weight the maple syrup is the 4th ingredient. This recipe uses 14 eggs total Sweetened only with maple syrup. By weight the maple syrup is the 4th ingredient. This recipe uses 14 eggs totalNumber of Servings: 24
Ingredients
-
PECAN FILLING
1/2 cup, chopped Pecans
2 tbsp Maple Syrup
2 tsp Cinnamon, ground
CREAM CHEESE FILLING
2 8-oz pkg Cream Cheese - room temperature
2 large Eggs - room temperature
2 tbsp Maple Syrup
2 tsp Vanilla Extract
CAKE BATTER
Wet ingredients:
1 dozen Eggs - room temperature
6 tbsp Butter, unsalted - melted
1 cup Buttermilk, lowfat or plain yogurt (not Greek)
1/2 cup Maple Syrup
2 tsp Almond Extract
Dry ingredients:
1 cup + 2 tbsp Coconut Flour, sifted
1 tsp Baking Soda
1/2 tsp Salt
Directions
1. Preheat oven to 325 F. Grease a 9 x 13 pan
2. For the pecan Filling: In a small bowl, toss pecans, cinnamon, and maple syrup together. Set aside.
3. For the Cream Cheese Filling: In a medium bowl, beat together the cream cheese, 2 eggs, maple syrup, and vanilla. Set aside.
4. In a large bowl, beat together the wet ingredients for the the cake batter. Then stir in the dry ingredients.
5. Pour cake batter into prepared pan and drop bits of the pecan mixture evenly over the cake batter.
6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.
7. Bake for 35 to 40 minutes. Let cool before slicing.
Note: Use half the recipe for an 8 inch round cake pan.
Serving Size: Cut into 24 pieces
2. For the pecan Filling: In a small bowl, toss pecans, cinnamon, and maple syrup together. Set aside.
3. For the Cream Cheese Filling: In a medium bowl, beat together the cream cheese, 2 eggs, maple syrup, and vanilla. Set aside.
4. In a large bowl, beat together the wet ingredients for the the cake batter. Then stir in the dry ingredients.
5. Pour cake batter into prepared pan and drop bits of the pecan mixture evenly over the cake batter.
6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.
7. Bake for 35 to 40 minutes. Let cool before slicing.
Note: Use half the recipe for an 8 inch round cake pan.
Serving Size: Cut into 24 pieces
