Recipes

Coffee Cake Recipe

Sweets are called “empty calories.” 🎂

But as a fit woman with a sweet tooth, I’m constantly looking for ways to take my favorite recipes and make them healthier…and that includes sweet treats!

Now, I am not one to do a “fat free” or “sugar-free” anything…that’s just not right.

I just ask myself: “how can I add nutrients to this recipe and make it clean without messing with the taste?

See, I’m dedicated to healthy food, but taste and texture can’t be sacrificed! (is there anything worse than a delicious-looking “healthy” cookie that tastes like sawdust? I don’t think so!) 🍪

Today, my husband and kids agreed to go through my experiment to make Coffee Cake, healthier.

I never know how these things will go 🙏 but this one came out excellent (it was such a hit, my hubby went for seconds!) and excellent makes it to my blog

coffee-cake

Here’s the recipe:

Ingredients:

– 1.5 cups organic sugar
– 1 cup organic grass-fed butter, room temp
– 4 cage-free eggs, room temp
– 3 cups organic, unbleached flour
– 1 teaspoon aluminum-free baking powder
– 1 teaspoon baking soda
– 2 teaspoons cinnamon
– 1 teaspoon Himalayan salt
– 1 tablespoon real vanilla extract
– 3 organic apples, skin on, chopped
– 1 cup chopped pecans

Directions:

Mix butter until smooth, then add eggs one at a time mixing after each. Add vanilla and sugar and mix well. Add dry ingredients and mix till combined, the fold in apples and pecans.

The batter will seem thick, but that’s ok since the apples will cook and make the cake moist. Oh so delicious 🍎🍎🍎!

Scoop batter into a buttered bundt pan and bake in 350 oven for 60 minutes.

Cool in pan for 5 minutes, then invert onto a cake plate.

Best served with a cup of organic black coffee ☕️

Nutritionist Notes:
I added nutrition to this coffee cake recipe by using all-organic ingredients, swapping a cup of sugar with the chopped apples, and keeping the nutrient-dense skin ON the apples. The butter is grass-fed organic, adding vitamins and minerals and it’s a “clean burning” fat (you could always sub the butter for organic olive oil for a slightly different taste and feel…but since I was going for coffee cake, I used pure and delicious butter!) Pecans add extra nutrition as well. Overall, this coffee cake actually IS a coffee cake in both taste and texture, but unlike a traditional coffee cake (flour and sugar!) this one includes some fresh, organic, whole food nutrition – a win! 🏆

Give this yummy coffee cake a try the next time you have a hankerin’ for something sweet with your coffee!

Xoxo ❤️ Katy Gillis

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