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Recipe by

Lentils.org

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Cinnamon Coffee Cake

Prep Time: 10 Minutes

Total time: 50 Minutes

Servings: 12

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    ½ cup (125 mL) unsalted butter, room temperature

    1 1/2 cups (375 mL) granulated sugar

    3 large eggs, room temperature

    1 tsp (5 mL) vanilla extract

    ¾ cup (175 mL) sour cream

    3/4 cup (175 mL) lentil puree*

    2 1/2 cups (625 mL) cake flour, reserve 2 tsp for pan

    2 tsp (10 mL) baking powder

    ½ tsp (2 mL) baking soda

    1 tsp (5 mL) cinnamon

    ¼ tsp (1 mL) ground ginger

    ½ tsp (2 mL) kosher salt

    CRUMBLE:

    ¼ cup (60 mL) light brown sugar, packed

    ½ cup (125 mL) all-purpose flour

    1 tsp (5 mL) cinnamon

    1 tsp (5 mL) ground ginger

    ¼ tsp (1 mL) kosher salt

    3 Tbsp (45 mL) cold unsalted butter, grated

    ½ cup (125 mL) chopped walnuts (optional)


Directions

  1. Preheat oven to 350˚F (180˚C). Grease and flour a 10-inch (25 cm) loaf or bundt pan.
  2. Cream butter and sugar in the bowl of an electric mixer for 3 minutes, until light. Add eggs, one at a time, then add vanilla, sour cream, and lentil puree. In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt. With the mixer on low, add flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is fully mixed in.
  3. For the crumble, place brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in walnuts, if desired.
  4. Spoon half the batter into the pan and spread it out with a pallet knife. Sprinkle with ¾ cup (175 mL) crumble. Spoon the rest of the batter into the pan, spread it out, and scatter the remaining crumble on top. Bake for 50-60 minutes, until a toothpick comes out clean.
  5. Let cool on a wire rack for at least 20 minutes. Carefully transfer the cake, crumble side up, onto a serving plate.

* To Make Lentil Puree: Add 1 cup (250 mL) cooked lentils and 1/4 cup (60 mL) water to the bowl of a food processor and puree until smooth, resembling canned pumpkin.


Nutritional Information

  • Serving Size: 1 piece
  • Per serving:
  • Calories 410
  • Total Fat 18 g
  • Saturated Fat 9 g
  • Cholesterol 85 mg
  • Carbohydrates 57 g
  • Dietary Fibre 2 g
  • Sugar 32 g
  • Protein 7 g
  • Sodium 290 mg
  • Potassium 152 mg
  • Folate 40 mcg