There are a few ways to make a whole table cheer for you, and one of ’em is to make this Sticky Bun Coffee Cake. Sticky, gooey, and a little crunchy, this coffee cake recipe will wake even the sleepiest heads at the breakfast table!
What You’ll Need:
3 cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) margarine, softened
1/2 cup Splenda
1/2 cup almond milk
1 teaspoon vanilla extract
1/2 cup sugar-free caramel sauce, divided
1/2 cup chopped pecans, divided
What to Do:
Preheat oven to 325 degrees F. Coat a bundt pan with cooking spray.
In a medium bowl, combine almond flour, baking powder, baking soda, and salt; mix well and set aside.
In a large bowl, beat margarine and Splenda until fluffy. Beat in eggs, milk, and vanilla. Add flour mixture and beat until well mixed. Pour half the batter in bundt pan, drizzle with half the caramel sauce, and sprinkle with half the pecans. Swirl with a knife. Pour remaining batter over nuts.
Bake 35 to 40 minutes, or until toothpick comes out clean. Let cool 15 to 20 minutes, then invert onto platter.
Let cool completely. When ready to serve, drizzle with remaining caramel sauce and sprinkle with remaining pecans.