Cookie Butter Coffee Cake

@cokocooks

As if coffee cake could get any better why don’t we just add a little cookie butter to it. This is a moist but light cake filled with a cookie butter cinnamon sugar filling and topped with a cookie butter streusal. It is a moist sweet cake with a warm crumbly topping to finish it off. I love this combination because cookie butter already has a hint of cinnamon, and then mix it with a cinnamon sugar cake to create a match made in heaven.

When I was a kid I always remember asking my mom to make us coffee cake for breakfast on the weekend. She was not a big savory person, but would always make us a sweet breakfast. We would make the Krusteaz boxed mix, and I would always pick out the one with the most cinnamon and sugar. Then, ofcouse go back for seconds. The house always smelled so good, but I never understood why it was called coffee cake when there was no coffee in it. Now that I’m older I understand how good coffee goes with coffee cake. One of the best combinations ever.

I had quite a bit of cookie butter in my pantry which is how I got a lot of cookie butter recipe ideas. Little did I know TJ’s would have issues with stocking it! Anyway, a cookie butter coffee cake was the first idea that popped in my head. And let me just tell you that it turned out better then I even expected. Plus it is lighten up a little and vegan friendly. I mean need I say more!?

Ingredients

I kept the batter nice and light using gluten free flour, cause that was all I had. All purpose flour will work great or a whole wheat pastry flour just to keep the batter nice and fluffy.  I used a monk fruit sweetener to keep the sugar content low but you could also sub coconut sugar. For the wet ingredients, you need a little butter to keep the cake moist. Then to lighten it up a bit more I added some applesauce. It works great to sub some of the butter for a lighter option, and you can’t even taste it. Then you just need a little dairy free milk, and you have a moist cake batter.

The topping and middle layer are very similar with some cinnamon, monk fruit sweetener, and cookie butter. I adjusted the ingredients just slightly to be sure the topping came out nice and crumbly.

If your a fan of cookie butter, you have to try this recipe. It is one of those combos that are just made for each other. The cake is light and airy with the best cinnamon sugar layers. It makes for an incredible weekend breakfast just like when I was a kid. If your craving something sweet as soon as you wake up, give this a try. Stay tuned for more cookie butter recipes this week. 

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Cookie Butter Coffee Cake

A moist coffee cake with a cookie butter streusel and cookie butter crumble

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 9

Ingredients

Cake

• 2 tbsp unsweetened applesauce
• 1 egg
• 3/4 cup dairy free milk
• 1/3 cup softened butter
• 3/4 cup lakanto monk fruit sweetener or cane sugar
• 2 tsp baking powder
• 2 cup gluten free flour or all purpose flour
• 1 tsp vanilla

Filling

• 3 tbsp cookie butter
• 1/2 cup coconut sugar or lakanto golden monk fruit sweetener
• 1 tbsp cinnamon
• 1 tbsp softened butter
• 1/2 cup all purpose flour

Topping

• 3 tbsp cookie butter
• 1/2 cup all purpose flour
• 1/2 cup coconut sugar or golden lakanto monk fruit sweetener
• 1 tbsp cinamon
• 2 tbsp softened butter
• 1/2 cup rolled oats

Instructions

• Preheat oven to 350 degrees and line a 9x9 dish with parchment paper
• In a bowl combine butter, applesauce, milk, and egg until combined
• Add the cake dry ingredients into the wet ingredients and fold until evenly combined. Be sure not to over mix
• Add half the batter into the pan.
• In a small bowl combine the filling ingredients and stir till evenly combined. Sprinkle over the batter
• Dollop the remaining cake batter over the filling and gently spread to form another even layer of cake batter
• In the same bowl you used for the filling add in ingredients for the topping. Stir to combine and crumble over the top of the cake batter
• Bake for about 45 minutes until a knife comes out clean and cake is set
• Let cool to allow the crumble to cool and then slice and serve.
• Store in a airtight container for 3-5 days.

ENJOY!

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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