Cinnamon Layer Ingredients:

¾ C. Swerve Brown
¾ C. Almond or All-Purpose Flour
1 T. Cinnamon

Crumb Topping Ingredients:

6 T. Butter, Melted
1 C. Swerve Brown
2 T. Cinnamon
1 C. Almond or All-Purpose Flour

Cake Ingredients:

1 C. Butter
1 C. Swerve Granular
2/3 C. Swerve Brown
3 Eggs
2 T. Vanilla
¾ C. Sour Cream
1 t. Salt
3 t. Baking Powder
1 ¼ C. Unsweetened Almond Milk
3 2/3 C. Almond or All-Purpose Flour

Icing Ingredients:

1 C. Swerve Confections
4 T. Unsweetened Almond Milk

Easy Directions:

Spray a 9×13 baking dish and set aside. In small bowl, whisk all the cinnamon layer ingredients and set aside. In a second small bowl, mix all the crumb layer ingredients together, it will resemble crumbs and set aside. In large mixing bowl, cream the butter, Swerve Granular and Swerve Brown, eggs, vanilla and sour cream. Once mixed, add in the milk. Next add in the salt, baking powder and flour. Mix until combined.

Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon layer filling over the batter. Next, carefully spread the remaining cake batter over the cinnamon layer. Sprinkle the crumb topping over the entire cake. Bake at 350 for 40-45 minutes. Let slightly cool. You can make a glaze drizzle by mixing the icing ingredients in a small bowl and drizzle over the coffee cake. I cut my pieces on serving plate and then, drizzled the glaze.

Print Friendly, PDF & Email