Servings
12
Cook Time
50 minutes
Author:
Missy J's
This carob cinnamon coffee cake is simple and deliciously moist, with a warm, comforting flavor that’s perfect any time of day. It uses unrefined sugar for a more wholesome sweetness, and swaps in carob, a naturally caffeine-free alternative often considered gentler and more nutritious than chocolate. The result is a rich, cozy treat that feels indulgent while still being made with thoughtful ingredients. Pairs wonderfully with a freshly brewed cup of coffee.
Ingredients
1 cup butter, softened
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1 ½ cups sucanat or coconut sugar
3 large eggs
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2 tsp vanilla
1 ½ cups sour cream(Greek yogurt also works)
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3 cups flour
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2 tsp baking powder
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1 tsp baking soda
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½ tsp sea salt
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⅓ cup carob chips
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¾ cup sucanat or coconut sugar
1 tbsp ground cinnamon
CAROB CINNAMON COFFEE CAKE
Cake:
Cinnamon Sugar Filling:
Directions
CAROB CINNAMON COFFEE CAKE
Preheat the oven to 350F and grease a 9×13 glass casserole dish.
In a large bowl using a hand mixer or a stand mixer, beat together butter and sucanat until creamy. Mix in eggs and vanilla until well combined, then beat in sour cream.
In a medium sized bowl, whisk together flour, baking powder, baking soda, and sea salt.
Slowly add dry ingredients into wet ingredients, mixing on low speed just until combined, because overworking a batter with this much flour can make it dense instead of moist. Stop the mixer and scrape down sides as needed.
In a small bowl, combine sucanat and cinnamon to make the cinnamon sugar filling.
Add half of the batter to the bottom of the greased pan, and use a rubber spatula to spread throughout the pan. It will be thick so use short, quick strokes to spread.
Sprinkle half of the cinnamon sugar mixture on top of the batter, and sprinkle half of the carob chips if desired.
Add the remaining cake batter to the top, and again, use short, quick strokes to spread the batter. It will not spread easily because of the cinnamon sugar.
Sprinkle the remaining cinnamon sugar mixture on top. Wait until the last 15 minutes to sprinkle the carob chips on top.
Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. After 30 mins sprinkle the carob chips on top. Check at 45 mins. Once baked, take out of the oven and let cool for at least 30 minutes before cutting into slices. Enjoy!
Recipe Note
Will keep in an airtight container in the fridge for 5 days.
