Coconut Flour Coffee Cake with Lemon Plum Glaze

Breakfast in our house is hectic during the school week. Our morning routine always consists of some quality time at the kitchen table. My son likes to hang out with me over breakfast before he heads off to start his day. And I refuse to waste that quality time standing over a hot stove.

The problem is a lot of the quick breakfast options you can reach for tend to contain heaps of sugar.

I don’t know about you but, too much sugar tends to cause turmoil in my tiny toddler. He seems fine at first, and than before you know it he’s spinning out of control. He’s forgotten what the word listen even means and started tearing the house up like a mini tornado. The last thing I want to do is send him to school that way. Instead, I want something that I can make ahead of time. Something that will fill us up while we reenact scenes from Guardians of the Galaxy with Legos at the kitchen table.

And I love the idea of coffee cakes, dessert for breakfast ..sign me up! I can absolutely make this the night before, because they’re good for days, and  they can even be frozen. Plus, the sweetness pairs so smoothly with the bitterness of my espresso or hot cup of coffee in the morning.

This breakfast cake is delightfully fluffy, and moist. I’m using coconut flour to stay low on the carbs and because it adds such a subtle, but intentional coconut flavor! Plus, I’m making this with Sugar 2.0. Made with real cane sugar, but it’s half sugar / half fiber, so I don’t have to worry about my little one going in to overdrive. Sugar 2.0 is all natural! Once you taste it, you’ll see why we are so smitten by this product in our house!

Coconut Flour Coffee Cake

First, preheat your oven to 350°. I used a bundt cake pan, you can also use a loaf pan. Spray your pan with cooking spray and sprinkle some of your flour along the bottom of the pan.

In a bowl mix your flour, baking powder, salt, sugar, & vegetable oil. Next, add your eggs, cinnamon, apple sauce, vanilla extract, & your greek yogurt. Again mix well.

At this point it should have a smooth yellow consistency. Pour your batter into the pan and place it in the oven for about 35 minutes. Turning it half way through to help it cook evenly. When it starts to get a nice golden brown and is no longer soft in the center that’s when you will know its done. You can place a toothpick in the middle to see if it comes out clean.

Once it’s done let it cool for about ten minutes than you’ll want to flip it out of the pan so it doesn’t start to stick.

Lemon Plum Glaze

This cake is delicious on it’s own, but I’m adding a glaze. Which will only enhance the soft texture. I’m using lemon plums, half and half, and sugar 2.0.  Lemon plums are sweet with a slightly sour citrus kiss. Not only are they delicious, they help promote weight loss & can help reduce the effects of premature ageing. They can be hard to find in some areas & seasons for that matter. In that case, you can easily substitute the Lemon Plums in this glaze for Blood Oranges, Pineapples, or really any fruit of your choice.  For the glaze I blended half of a Lemon Plum (seeds and skin off), 1/4 cup of Sugar 2.0, and a cup of half & half. Than I simply spooned it over the top to my liking.

Sugar 2.0 was provided complimentary to me for review purposes. All thoughts and opinions are completely authentic and my own.