Breakfast Coffee Cake

Makes 18 servings

½ cup unsalted butter, softened

½ cup raw honey

2 large eggs

1 cup full-fat sour cream (not low or reduced fat)

1 teaspoon vanilla extract

2 cups Oat flour, spooned & leveled

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon of kosher or vanilla salt

Topping:

3/8 cup Truvia Stevia granulated sugar

2 teaspoons cinnamon

1/3 cup Truvia Stevia brown sugar

Combine topping ingredients in small bowl; set aside.

Preheat oven to 350 degrees. Lightly grease a 9×13” pan with non-stick cooking spray.

1. In bowl of a stand mixer fitted with paddle attachment, cream together butter and honey until well mixed; beat in eggs and vanilla. Add sour cream, blend.

2. Blend in dry ingredients, mixing to incorporate. Scrape down bowl of mixer as necessary.

3. Spread half of the coffee cake in bottom of greased pan. Sprinkle half of the crumbs on top of the spread batter. Gently spoon remaining batter over the top of the crumbs.

4. Bake in preheated 350 degree oven for 10 minutes.

5. Reduce heat to 325 degrees. Bake for another 15 minutes, open oven and sprinkle remaining crumbs on top of coffee cake. Return to oven.

6. Bake an additional 5-10 minutes, or until toothpick inserted in center comes out clean.

Honey Bun Cake

Makes 12-18 slices

2 Cups Oat Flour, spooned & leveled

            3 tsp baking powder

            ¾ tsp salt

            ½ Cup raw honey

            3  large eggs

            ¾ cup vegetable oil

            1 cup buttermilk*

            1 tsp vanilla

            Crumbs: 

            ½ Cup Truvia Stevia brown sugar

            2 tsp cinnamon

            ½ Cup chopped nuts (optional)

            Glaze: (optional)

            ½ cup Swerve powdered sugar

            1-2 Tbsp whole milk

1. In a medium sized bowl whisk together Oat flour, baking powder & salt. Add to dry ingredients honey, eggs oil, buttermilk and vanilla. Whisk to combine, but do not overbeat. Set aside.

2. In a small bowl combine stevia brown sugar, cinnamon, and chopped nuts if desired.

3. Grease a 9×13” pan with non-stick cooking spray. Pour in half of the cake batter. Sprinkle the batter in the pan with the crumbs. Pour remaining cake batter over the top of crumbs, and swirl the batter with a butter knife to disburse crumb ingredients throughout the cake batter.

4. Preheat oven to 350 degrees. Bake cake @ 350 degrees for 25-30 minutes, or until toothpick inserted in center comes out clean. Remove from oven, and allow cake to cool completely.

5. Glaze cake if desired.

6. For Glaze: In a small bowl combine swerve powdered sugar, and 1 Tbsp of milk. Whisk to combine. If too thick add another 1 Tablespoon of milk to get to drizzle consistency. Drizzle on top of cake. Let sit to dry glaze. Cut into 12 or 18 pieces. Serve & enjoy!

Note: Can use 1 Tbsp of vinegar or lemon juice in 1 cup of milk to sour the milk in place of the buttermilk.