Cinnamon Swirl Coffee Cake

This tasty, ultra moist, and cinnamon-y coffee cake is made with a combination of almond and whole wheat flours, both of which have more fiber and staying power compared to regular white flour so that you feel a bit more satisfied after having a piece compared to your average slice of coffee cake. Almond flour also has more moisture than regular flour, but it can make baked goods super dense if you use 100% almond flour, as it lacks gluten (a protein which helps things to rise and have structure). Using 1/2 whole wheat flour (gluten-containing) makes the coffee cake a tiny bit less dense and adds some structure and rise so that the end product is nice and fluffy.

If you’re gluten free, you can sub oat flour for the whole wheat to have a similar effect, however, the coffee cake will not rise quite as much due to the lack of gluten in oat flour.

Ingredients:

• 1 cup almond flour

• 1 cup whole wheat flour

• 2 eggs

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1-1/2 tsp baking powder

• 1/2 cup unsweetened almond milk (or milk of choice)

• 1/3 cup olive oil

• 1/2 cup brown sugar

Crumble:

• 2 Tbsp whole wheat flour

• 2 Tbsp almond flour

• 1/4 cup brown sugar

• 3 Tbsp olive oil

• 1 Tbsp cinnamon

• 1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium-sized bowl, mix both flours, cinnamon, salt, and baking powder together.

3. In a large bowl, mix together the sugar, eggs, vanilla extract, almond milk, and olive oil. Add mixed dry ingredients to the wet ingredients until well combined.

4. In a small bowl, mix the ingredients for the crumble together.

5. Pour half of the batter into a loaf pan and sprinkle half of the crumble over the top. Then pour the other half of batter on top and sprinkle with the remaining crumble.

6. Bake for ~30-35 mins or until a toothpick can be cleanly removed from the center of the loaf. Enjoy!