Over the weekend, my sister, brother-in-law and their two kids came up to stay. We wanted to have our cousin Elsie, resident family photographer, photograph the kids so that we could surprise my parents for Christmas (shhh..). I see my sister fairly often and when we get together, it’s a zoo. I always imagine that the mornings will be leisurely, where my sister and I lounge around with our coffee cups and chit chat about this and that. In reality, the kids go nuts and run around in circles until someone barfs or drops from dizziness and we get to clean up the mess. But it is fun. And we do get to talk a bit over coffee.
Knowing it would be a little chaotic to whip up a big breakfast the next day, I made a cream cheese coffee cake the night before. I served it at room temperature the next day and it was good but it would be great warmed up.
Cream Cheese Coffee Cake
Makes one 8-inch round cake
8 ounces cream cheese, room temperature
1 teaspoon maple syrup
1/8 teaspoon stevia
3 tablespoons butter, melted
1/2 cup yogurt
3 tablespoons maple syrup
1/4 teaspoon stevia
1 teaspoon almond extract
1/2 cup + 1 tablespoon coconut flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans, chopped
1 tablespoon coconut sugar
1 teaspoon cinnamon
- Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.
- Beat together all ingredients for cream cheese filling. Set aside.
- Combine wet ingredients for cake then add the dry ingredients through the salt. Mix well.
- Toss pecans, cinnamon and coconut sugar together in a separate bowl.
- Pour cake batter into pan and drop bits of the pecan mixture throughout batter.
- Top with cream cheese filling and use a knife or tooth pick to swirl it around.
- Bake for 25 minutes and let cool slightly before slicing.