The ultimate pairing for me is a sweet little cake with a steamy Caffe Americano. The definition for coffee cake is simply a cake to enjoy with coffee. It usually has a crumble topping, in this case that is chopped peanuts. Around here coffee cake, snack cake and breakfast cake are used interchangeably. This is great for anytime of day. Grab a slice or two and slather with some extra peanut butter if you wish.
Thank goodness no one over here is allergic to nuts. They are a eaten constantly in our house. Although my kids are not allowed to have nuts in school they more than make up for it at home. We are a nut loving family. Love ‘em by the handful or in cakes like this.
If you are allergic or would like to make this cake for a “nut free zone” try using sunflower seed butter and a roasted sunflower seed topping instead. This would be a delicious and simple cake to serve at school, brunch, tea parties and casual get togethers.
Lately I have been spending lots of time at my kids school. Here is my little guy showing off his mama and his ladybug book. Moments like this I will never forget. We have some plans for me to teach the little ones baking in the next few weeks, after my trip to Syracuse University.
Cakes like this I bring along for snacks when on the road. I love ordering a good cup of coffee, but coffee shop pastry cases are not my thing. I had a lovely coffee break this week with my long time blog friend Averie from Love Veggies and Yoga.
Pumpkin is an ingredient you will see around here all year long. It adds so much texture and flavor to baked goods. It gives a moistness that can replace the large amounts of fat that is usually found in cakes, muffins, cookies and such. This is a simple quick bread that is reminiscent of banana bread.
Serve with some slightly sweetened whipped cream, cream cheese, greek yogurt, butter or more peanut butter.
What is your favorite recipe for coffee cake? Do you love peanuts as much as I do? If not, what is your favorite nuts or seeds to use in baking?
- 1 cup Whole Wheat Pastry Flour
- 1 cup Corn Flour
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon fine Sea Salt
- 1 to 1 1/2 teaspoons Stevia Powder to taste
- 1/2 teaspoon ground Cinnamon
- 1/4 cup natural Peanut Butter (crunchy or smooth both good), softened in microwave if needed
- 1 cup unsweetened Pumpkin Purée
- 1 large Egg, whisked
- 1 cup fat free or low fat Milk
- 1 teaspoon pure Vanilla Extract
- 1/4 cup chopped toasted, salted Peanuts
- Preheat oven to 350 degrees F with the rack in the middle. Line a cookie sheet with parchment paper and toast the peanuts for 8-10 minutes until fragrant and golden brown. Prepare a non stick loaf pan (9" x 5" x 3") with parchment paper or cooking spray. In a medium bowl mix together dry ingredients (excluding chopped peanuts.) In a separate bowl mix together wet ingredients. Combine the wet and dry well to form a batter. Pour into loaf pan, smoothing top with a knife or spatula. Top cake with chopped nuts. Bake for about 35-40 minutes, until a skewer or toothpick comes out crumb free.
- You can use any nut butter or sunflower seed butter in this recipe.
- It is not essential to toast your nuts first, but I love the heightened flavor it adds when I do.
Coffee Cake Recipe Links
- Apple Oatmeal Cake Anja’s Food for Thought
- Banana Almond Snack Cake Family Fresh Cooking
- Irish Coffee Cake with Whiskey Sauce Try Anything Once
- Peanut Butter Coffee Cake with Crunchy Oats Natalie’s Killer Cuisine
- Vegan Almond-Flax Coffee Cake girl who bakes