Maple Almond Butter Coffee Cake on a white plate with the corner cut with a fork on a wood background with tray and jar

Maple Almond Butter Coffee Cake

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Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.

 

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SERVING SIZE:

12

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PREP TIME:

40 minutes

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COOK TIME:

40 minutes

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TOTAL TIME:

1 hour 20 minutes

INGREDIENTS

Cake:
½ cup Unsalted Butter, softened
⅔ cup Sugar
2 Eggs
2 teaspoons Vanilla
2 cups Whole Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Unsweetened Almond Milk

Filling:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Whole Wheat Flour
⅓ cup Coconut Sugar
1 ½ teaspoons Cinnamon

Crumble Topping:
¼ cup JUSTIN’S® Maple Almond Butter
½ cup Rolled Oats
½ cup Whole Wheat Flour
2 tablespoon Coconut Sugar
1 ½ teaspoons Cinnamon
¼ teaspoons Salt
1 tablespoon Coconut Oil

DIRECTIONS

For the Cake:
1. Preheat the oven to 350°F.

2. Spray a 9 x 9-inch baking dish with cooking spray.

3. In a large bowl, whisk the together flour, baking powder, baking soda, and salt. Set aside.

4. In the bowl of a stand mixer, cream together the butter and sugar.

5. Beat in eggs one at a time, then beat in milk and vanilla.

6. Add dry ingredients to wet ingredients and stir until just combined. Set aside.

For the Filling:
1. For the filling, whisk together the flour, coconut sugar and cinnamon in a medium bowl. Stir in the JUSTIN’S® Maple Almond Butter.

2. Pour half of the cake batter into prepared baking dish. Top with filling. Pour the remaining batter on top.

For the Crumble Topping:
1. For the crumble topping, stir together the oats, flour, sugar, cinnamon, and salt in a small bowl. Stir in JUSTIN’S® Maple Almond Butter and coconut oil, then sprinkle over the batter.

2. Bake for 30-38 minutes or until toothpick inserted in the center comes out clean.

This Recipe Serves 12

INGREDIENTS

Cake:
½ cup Unsalted Butter, softened
⅔ cup Sugar
2 Eggs
2 teaspoons Vanilla
2 cups Whole Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Unsweetened Almond Milk

Filling:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Whole Wheat Flour
⅓ cup Coconut Sugar
1 ½ teaspoons Cinnamon

Crumble Topping:
¼ cup JUSTIN’S® Maple Almond Butter
½ cup Rolled Oats
½ cup Whole Wheat Flour
2 tablespoon Coconut Sugar
1 ½ teaspoons Cinnamon
¼ teaspoons Salt
1 tablespoon Coconut Oil

DIRECTIONS

For the Cake:
1. Preheat the oven to 350°F.

2. Spray a 9 x 9-inch baking dish with cooking spray.

3. In a large bowl, whisk the together flour, baking powder, baking soda, and salt. Set aside.

4. In the bowl of a stand mixer, cream together the butter and sugar.

5. Beat in eggs one at a time, then beat in milk and vanilla.

6. Add dry ingredients to wet ingredients and stir until just combined. Set aside.

For the Filling:
1. For the filling, whisk together the flour, coconut sugar and cinnamon in a medium bowl. Stir in the JUSTIN’S® Maple Almond Butter.

2. Pour half of the cake batter into prepared baking dish. Top with filling. Pour the remaining batter on top.

For the Crumble Topping:
1. For the crumble topping, stir together the oats, flour, sugar, cinnamon, and salt in a small bowl. Stir in JUSTIN’S® Maple Almond Butter and coconut oil, then sprinkle over the batter.

2. Bake for 30-38 minutes or until toothpick inserted in the center comes out clean.

This Recipe Serves 12

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