Almond Cheese Coffee Cake with Streusel Topping

Almond Cheese Coffee Cake with Streusel Topping

This is so yummy!  I have no idea why this type of cake is called a "coffee cake" since it doesn't have anything to do with coffee...?  Anyway, it is delicious!  It is gluten (grain), dairy and soy free.  I don't think anyone would ever know the difference.  I think this dish is going to my next brunch.

Almond Cheese Coffee Cake with Streusel Topping
Makes about 12 servings

Pre-heat the oven to 350F or 325F if using a dark colored pan.  Spray an 8"x8"x2" pan with cooking oil spray.

In a bowl combine then set aside:

1 1/4 cups almond flour
1/4 cup potato flour (for low carb, use additional almond flour)
4 packets Truvia-type sweetener (I use the Kroger brand)
3/4 cup coconut sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Beat well with an electric mixer:

1 cup almond cheese (I was a little short, so I made up the difference with some pear juice, and it was just fine.)
2 eggs

Gradually add the dry ingredients, (above), into the cheese/egg mixture until it is incorporated.  Spread the batter in the prepared pan.

Combine in a bowl and sprinkle over the cake batter:

2 tablespoons almond flour
2 tablespoons unsweetened shredded coconut
1/4 cup coconut oil
1/8 teaspoon sea salt (if nuts are unsalted)
1/2 cup coconut sugar
2 packets Truvia-type sweetener (as above)
1/2 cup nuts (blanched slivered almonds, chopped walnuts or cashew pieces.  I used cashew pieces.)

Bake at 350F, or 325F if using a dark colored pan, for about 20 minutes or until a knife inserted in the center comes out clean.  Cool the cake for about 10 minutes before cutting and serving.  Store any leftovers covered in the refrigerator.  It is, also, excellent chilled.


Enjoy!