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!
Servings 12
Ingredients
SWEDISH COFFEE CAKE
1 1/2cupsalmond flourblanched & fine ground
1cupgluten-free all-purpose floursub regular AP, WW pastry or AP einkorn
2teaspoonsbaking powder
1/2teaspoonsea saltdo NOT use table salt
1cupheavy creamsub canned full-fat coconut milk
1 1/2teaspoonsalmond extract
2teaspoonsfresh lemon juice
1stickunsalted buttersoftened/room temperature (sub 1/2 cup semi-solid coconut oil)
1cupunsweetened applesauceroom-temperature
1cupground monkfruit sweetenercan sub coconut sugar but the cake will be darker in color
1/4cupcoconut sugar
2large eggsroom temperature
2large egg yolksroom temperature
2/3cuptoasted slivered almonds for garnishoptional
PEACH CREAM CHEESE FROSTING
4ouncesplain full-fat cream cheeseroom temperature
1/2cuppeach jam of choicecan sub another jam you prefer
2tablespoonsmonkfruit sweetener
Instructions
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.
Notes
TIP: compost leftover whites or save to cook with!
Course: baked goods, Dessert
Cuisine: Swedish
Keyword: Bakery, family friendly, Gluten Free, glutenfree