True or false…Coffee cake has coffee in it? False, there is this misconception that coffee cake has to contain coffee as an ingredient. Yes some coffee cakes may include coffee as an ingredient, but usually it is a type of unfrosted cake that is an accompaniment to coffee. So if you don’t know, now you know!
Growing up one of my dad’s favorite desserts was coffee cake. I am talking about the Entenmann’s crumb cake! We didn’t go a week without having one in our home. Now you all know where I get my sweet tooth from! I had a major craving for this cake the other day, so I thought I would make my own. And since its persimmon season, I thought I would mix it up with some fresh chopped persimmons.
If you have never tried a persimmon, they resemble a tomato like texture, but when ripe they offer a very sweet and delicious flavor. They can be eaten raw, cooked, dehydrated, just like any other fruit. I personally like adding mine to baked goodies, salads, or in my parfaits.
- Almond flour
- Coconut flour
- Baking soda
- Cashew mylk (substitute any plant based mylk)
- Celtic sea salt
- Fourth and Heart vanilla madagascar ghee (substitute coconut oil or butter)
- Maple syrup
- Vanilla extract
- Chopped persimmons
Step 1: Add wet ingredients to a bowl and mix
Step 2: Add in the dry ingredients and mix
Step 3: Add to a lined 8×8 baking dish
Step 4: Prepare your crumble
Here is what you’ll need for the crumble:
- Raw Pecans
- Fourth and Heart vanilla ghee (substitute coconut oil)
- Maple Syrup
- Almond flour
Add everything to a food processor and pulse a couple times. You want your crumble to resemble sand like texture. Then sprinkle all over your cake and bake 350 for 35-40 minutes. Let cool and drizzle raw coconut butter on top.
Persimmon coffee cake
- 1 cup pecans
- 1 Tbsp cinnamon
- 1/4 cup vanilla ghee
- 2 Tbsp maple syrup
- 1/2 cup almond flour
- 1 cup almond flour
- 3/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp Celtic sea salt
- 1/2 cup cashew milk
- 1/4 cup melted vanilla Madagascar ghee
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 2 chopped persimmons
- 3 eggs
- Prep crumble by adding to a food processor and pulsing a couple times
- You want it to resemble sand. Set aside.
- Add the cake ingredients to blender or you can mix in a bwol (except persimmons) and blend on low for a few seconds. Fold in diced persimmons
- Add to a lined 8x8 baking dish.
- Add crumble on top.
- Bake 350 for 35-40 minutes.
- Let cool and drizzle with raw coconut butter