Recipe: The Not So Classic Coffee Cake

Words & Photography: Rachael Gorjestani

Recipe: The Cupboard SF

Coffee Used: Bedfellows Wooly Mammoth Blend

Coffee cake is something nostalgic for me. On Sundays growing up, it became a tradition to enjoy crepes with fresh fruit and sweetened cream cheese or coffee cake, all thanks to my mom. Years later this would change when my mom's allergies to most of the ingredients in these dishes were finally discovered - but having a special meal on Sunday still has stuck with me. I recently thought of this and had the urge to recreate coffee cake using ingredients that align with my current diet - whole ingredients, no dairy, alternative flours, and naturally sweetened.

To head straight to the full recipe, click HERE.

This coffee cake is outa-this-world delicious. You definitely want some friends around to help you eat it, ahem, so you don't have a cake to your face if you know what I mean. It's indulgent and a little sweeter than most things I would normally make. But dang, it's good. It's sweetened with coconut sugar, maple syrup, and a banana. The banana comes out in a subtle way which compliments the coffee nicely. And, of course, it pairs with a cup of coffee quite well.

Speaking of coffee, I've used locally roasted coffee here in San Francisco by Bedfellows. Deliciously roasted beans which you can purchase or subscribe to monthly!

To head straight to the full recipe, click HERE. You'll be glad you did.

Marc BeauregardComment