Creating new recipes usually involves a lot of trial and error… mostly error. Sometimes, though, a recipe comes out beautiful and delicious on the first try. I wanted to make the coffee cake in Danielle Walker’s “Against All Grain,” but I only had two eggs. So, I improvised, and out came Magic Coffee Cake.
This is an easy breakfast to take on the road. Cut the cake into squares, wrap the pieces in paper towels, and seal them in a container. You won’t need to reheat the cake before eating it, and it lasts for three days after baking.
Magic Coffee Cake
1/2 cup smooth Nuttzo Butter (If you don’t have Nuttzo, almond and cashew butter work well.)
1/2 cup raw honey
2 Tbsp coconut oil (plus more for greasing)
1/2 cup coconut milk (canned, full fat)
1/2 tsp raw apple cider vinegar
2 organic cage-free eggs
3/4 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/3 cup blueberries
1/4 cup dried cranberries
Preheat oven to 350 F. Process the Nuttzo, eggs, honey, coconut oil, coconut milk, and apple cider vinegar in a food processor until smooth. Then add the dry ingredients. Pulse until combined. Use a spatula to scrape the batter from the food processor and into a mixing bowl. Fold in the blueberries and dried cranberries and transfer the batter to a greased 8×8 baking dish.
Bake at 350 F for 35 minutes.
Remove from the oven and allow the coffee cake to cook for 30 minutes before serving.