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Paleo Crumb Cake

One of the things that I often buy when I'm out running around town is coffee and a pastry. It's a bad habit that I often regret. 😇 My favorite kind of pastry? It's a crumb cake. You know that old school cake with the brown sugar and butter topping? Yeah, that one. 

In order for me to tackle that guilt, I usually decide to make my own version.  In all honestly, a sweet tooth will stay at bay whenever one can make versions of the store bought themselves. Maybe. :) 

The theory behind this is; "if it takes TIME to gather all these ingredients and actually make the dessert, then maybe one won't eat them on the regular?" (Or maybe not). 

The crumb cake to me is right there along with the butter croissant. It's  such a treat whenever I come across one, especially one done well. 

When I was a littler girl, Hostess Crumb Cakes were something I often got at the checkout when shopping for groceries with my mom. It was such a treat; that little moist cake filled with this brown sugar crumble that encased with a cinnamon swirl was all I ever wanted at the end of the day. 

Fast track to 30 years later, and it's STILL all I want at the end of the day. The problem is, I'm not a kid anymore and I don't go play outside where I burn off those crumb cakes. Nowadays, those crumb cakes stay lodged in my midsection so that the bikini looks weird (kidding! I haven't worn a bikini in years lol!)  

These little morsels of heaven call me often to come up to the plate to bat. But I'm smarter now. I say "no thank you". I say, "okay, maybe just one bite". Every now and again I say, "oh hell yeah, give me the whole cake!".

Since, I am old(er) now, I've been experimenting with healthier ways to eat my sweets. So I've been baking with coconut flour lately.- it's been an alternative to all my favorite flour nuggets that send me down the rabbit hole like scones and crumb cakes. So I did an adaptation of what a traditional recipe would call for and went Paleo like with this. I think I nailed it. 

Let me know what you think. 

Ingredients  

TOPPING

1 c coconut flour  

1/3 c light (or dark) brown sugar

1/4 tsp salt  

6 tbsp melted butter (or ghee) 

 

CAKE

1 1/2 sticks of unsalted butter (or ghee)

1 c coconut flour   

1 tsp salt 

2 tsp baking powder

3/4 c sugar (coconut or palm sugar okay) 

2 large eggs, room temp

1 c milk, (whole)  

1 1/2 c cranberry jam (or your favorite kind of homemade jam)  

 

PREPARATION  

1.  Whisk together the topping ingredients in a bowl and set aside.   

2. Line a cupcake pan with liners or butter the inside to prevent sticking. 

3. Whisk together the dry ingredients in a bowl, set aside.  

4. In another bowl mix together sugar and butter until light and fluffy on medium high speed (about 2 minutes)  . 

5. Add eggs, one at a time until incorporated.  

6. Lower speed to low and add flour mixture and milk, alternating by adding each a little at a time until fully incorporated.  

7. Transfer to cupcake pan and top with jam. Smooth onto batter and top with crumble.

8.Bake for 30-40 minutes until center of one comes out clean. Cool completely.  

Make this soon. Make this Now. Just make sure you make it, because it is that good. Seriously. I mean look at the end result! 

I will be back soon with another wholesome recipe, but in the meantime, feel free to sign up for the monthly newsletter. It's a good place to get a recap of the monthly recipes, all the personal stories and fun cooking tips. Get on the list here.

Oh, and can you share this post with a friend? That way they too can eat as well as you did!

Happy Cooking,

Martha

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