Cookie Butter Coffee Cake
A moist coffee cake with a cookie butter streusel and cookie butter crumble
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.