I have a confession to make. I don’t like Breakfast. I am really bad at eating during the day. I get so focused on work I just don’t want to think about food. Then when I get home I am starving and can’t think of anything but food. So then I devour an unhealthy amount of food and sit for the rest of the night allowing the meal I just over ate to find a home somewhere on my body that Id rather it not be. The only way I will eat breakfast is if something is made already and I can just grab it and snack on it while I sip on coffee and start work first thing in the morning. Thats where a nice coffee cake comes in. Its filling and you can make it low carb and high in protein. I have a couple different go to recipes for coffee cake that I will make sure to share.
This particular coffee cake was meant for more of a dessert. Of course it did nothing to help me eat breakfast because it was a bit too sweet for first thing in the morning. BUT It was perfect for after dinner when your hankering for something sweet and great to bring to a family party. I don’t know about your family but we always have a little bit of Kaffee and Kuchen (coffee and cake) after dinner.
Here is the recipe for Gluten Free Pumpkin Apple Coffee Cake:
Click HERE to download and print this recipe:
2 Cups Gluten Free Flour
1/3 Cup Coconut Flour
1 Cup Coconut Sugar
1 Tsp Baking Soda
3/4 Cup Pumpkin Puree
3/4 Cup Grape Seed Oil
1 Apple, Chopped
Cinnamon, Ginger, Nutmeg Essential Oils
1 Cup Coconut Sugar
2 Cups Flour
1 Tsp Cinnamon
3/4 Cup + 2 Tbs. Butter, Melted
Preheat oven to 350º. Mix all the dry ingredients together in a standing mixer.
Add in eggs one at a time, add Oil and pumpkin puree and mix on medium speed.
Mix in the chopped apple.
Add to a greased 8x8 baking pan and add batter to the pan.
Next in mixer, add ingredients for topping starting with the dry and slowly adding in the butter.
Crumble topping in an even later over the batter.
Bake for about 40-45 minutes or until a knife comes out clean and the topping is nicely browned.