Swedish Almond Coffee Cake
My new favorite breakfast or afternoon snack with a hot cup of coffee or tea! If you love pound cake and almond flavor, I think this will be your new fave as well!
SWEDISH COFFEE CAKE
- 1 1/2 cups blanched & fine ground almond flour
- 1 cup gluten-free all-purpose flour sub regular AP, WW pastry or AP einkorn
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt do NOT use table salt
- 1 cup heavy cream sub canned full-fat coconut milk
- 1 1/2 teaspoons almond extract brand linked below
- 2 teaspoons fresh lemon juice
- 1 stick unsalted softened/room temperature butter sub 1/2 cup semi-solid coconut oil
- 1 cup room-temperature unsweetened applesauce I use 2 4-ounce single-serving cups
- 1 cup ground monkfruit sweetener brand linked below; can sub coconut sugar but the cake will be darker in color
- 1/4 cup coconut sugar
- 2 large room temperature eggs
- 2 large room temperature egg yolks TIP: compost leftover whites or save to cook with!
- 2/3 cup toasted slivered almonds for garnish optional
PEACH CREAM CHEESE FROSTING
- 4 ounces plain full-fat cream cheese room temperature
- 1/2 cup peach jam of choice can sub another jam you prefer
- 2 tablespoons monkfruit sweetener
- Preheat oven to 350 degrees and line a 13x9 baking dish with nonstick parchment paper, leaving an inch or so overhanging the sides. TIP: use binder clips to hold parchment to the sides; you can bake with them on.
- In a large mixing bowl, whisk together almond flour, GF AP flour, baking powder and salt. In a medium-sized mixing bowl, whisk together cream, extract and lemon juice.
- Add butter, applesauce, monkfruit and coconut sugar to a standing mixer or a medium-sized mixing bowl, if using a hand mixer. Turn to low speed and begin mixing, then increase to medium speed after monkfruit is mostly incorporated. Mix for another 1530 seconds, until butter is broken down into small pieces. It will look weird and chunky--don’t worry! Turn speed down to lowest setting and add eggs & egg yolks, then turn to medium-low speed and mix just until egg yolks are incorporated, another 10-15 seconds.
- Carefully add half of your flour mixture and mix on medium-low until almost completely incorporated, then add half of your liquid mixture and mix again until incorporated. Repeat with remaining flour and liquid mixtures, scraping down the sides as necessary. It’s STILL ok if the batter looks like it has some little butter “chunks” in it. *TIP: coconut milk is thick and will stick to the bowl; make sure to scrape it all out! Pour batter into baking dish and spread in an even layer. Sprinkle cake evenly with almonds, if using.
- Add cake to the oven, and bake 37 minutes, until puffy and golden brown around the edges. Allow cake to cool 20 minutes in the baking dish, then remove using overhanging parchment and allow to rest for another 20 minutes on a cooling rack before slicing with a very sharp knife.
- WHILE CAKE IS COOLING, MAKE FROSTING: Add all ingredients to a stand mixer or a medium-sized mixing bowl, if using a hand mixer. Mix on medium-high speed until combined into a creamy "whipped" consistency; this can take a few minutes. Refrigerate frosting for 30 minutes before spreading on your COOLED cake.