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Super Fluffy, Super Easy Coffee Cake

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You will love this super fluffy and easy coffee cake! Added bonus: it has a protein boost from Further Food vanilla collagen as well as almond flour and walnuts in the crumble. I don’t like my cakes too sweet, so I decreased the sugar in the cake batter (vs. most other classic coffee cake recipes out there) and increased the eggs so it’s more like a fluffy cake you’d find in an Asian bakery….only it’s so much healthier to make at home since you can use organic ingredients. And it only takes about 10 mins prep time, which is another reason to love this easy coffee cake recipe.

Ever since I got pregnant, I’ve been craving cake, pastries, sweet carbs every morning! This is a pretty radical departure from my pre-pregnancy days when I’d fast until at least 10am and then have yogurt with berries (and collagen of course!) or a healthy smoothie like this one. Early in my first trimester, I’d just eat more store-bought things since this cake craving was so new for me! But as I progressed later in the first trimester, I started experimenting and baking more! This healthish coffee cake has become my new favorite morning pregnancy treat! And everyone who’s had some loves it too!

I try to use organic ingredients where I can in this recipe. Feel free to experiment and modify it yourself to your taste buds! You can sub pecans for the walnuts or omit them altogether. You can add more or less collagen – I use vanilla collagen since it’s my favorite flavor and it really amps up the vanilla in the cake. But you can use Further Food’s unflavored bovine or marine collagen. Or omit if you’d like! Hope you enjoy this easy coffee cake as much as I do! xoxo, Lillian

Further Food Nutritionist Commentary:

Further Food Vanilla Collagen is the perfect addition to your baked goods. It won't change the consistency of your recipe and it'll add a dreamy vanilla flavor, without the extra sugar! Further Food's Vanilla Collagen is keto and paleo friendly. Plus, it contains tremella mushroom, which has been used for centuries in Ancient Chinese medicine for skin hydration and health!

By Anna Lee
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Super Fluffy, Super Easy Coffee Cake

  • Prep Time:10 Minutes
  • Cook Time:40-59 Minutes
  • Servings: 12

Ingredients

The Cake: 

5 tablespoons butter (I use organic, unsalted)

1/2 cup of sugar (most recipes use 1 cup of sugar but I cut it down to half since I don’t like my cakes too sweet)

2 eggs (this is key for fluffy cake!)

3/4 cup of milk (choose any creamy kind you like)

1 teaspoon vanilla extract

1 3/4 cup of organic all-purpose flour

3 scoops of Further Food Vanilla Collagen (you can also use Further Food’s unflavored collagen)

2 teaspoons baking powder

Pinch of salt

The Crumble: 

1/2 cup of almond flour

1/2 cup brown sugar

1/4 cup chopped walnuts

1 teaspoon cinnamon

3 tablespoons of butter

Instructions

  1. For the crumble: Add the almond flour, brown sugar, cinnamon, walnuts and to a medium bowl. Mix together then add the butter.
  2. Use your clean fingers to press and crumble the butter into the dry mixture. Once you have a crumbly mixture you can set it aside.
  3. For the Cake: Preheat oven to 350F. Line a 8×8 inch pan with parchment paper, or grease it, and set aside.
  4. Mix the butter and granulated sugar either with an electric hand mixer, stand mixer, or by hand. Mix until light and fluffy then add the eggs one at a time while mixing on low, and then add the milk and mix until combined.
  5. Add the dry ingredients (flour, collagen, baking powder, salt) to the wet and mix until just combined then use a spatula to scrape the bowl down and mix any stray bits in.
  6. Pour half the cake batter into the prepared pan and smooth out. Sprinkle the crumble filling on top.
  7. Spread the remaining batter over the crumble moving from the center to the edges. Top with the remaining crumble and bake at 350F for about 40-59 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in the pan before cutting.
  9. Note – I love serving and eating this cake when it’s still warm! The sides are crispy and the inside is so soft and fluffy.
For the crumble: Add the almond flour, brown sugar, cinnamon, walnuts and to a medium bowl. Mix together then add the butter. Use your clean fingers to press and crumble the butter into the dry mixture. Once you have a crumbly mixture you can set it aside. For the Cake: Preheat oven to 350F. Line a 8×8 inch pan with parchment paper, or grease it, and set aside. Mix the butter and granulated sugar either with an electric hand mixer, stand mixer, or by hand. Mix until light and fluffy then add the eggs one at a time while mixing on low, and then add the milk and mix until combined. Add the dry ingredients (flour, collagen, baking powder, salt) to the wet and mix until just combined then use a spatula to scrape the bowl down and mix any stray bits in. Pour half the cake batter into the prepared pan and smooth out. Sprinkle the crumble filling on top. Spread the remaining batter over the crumble moving from the center to the edges. Top with the remaining crumble and bake at 350F for about 40-59 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan before cutting. Note – I love serving and eating this cake when it’s still warm! The sides are crispy and the inside is so soft and fluffy.

Nutrition Information

Per Serving: Calories: 250; Total Fat: 11 g; Saturated Fat: 5 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Cholesterol: 51 mg; Sodium: 103 mg; Potassium: 39 mg; Carbohydrate: 32 g; Fiber: 1 g; Sugar: 18 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 66%; Iron: 1; Calcium: 60%;

A vanilla bean dream in every scoop! Learn more about Vanilla Collagen here.

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Lillian Zhao Administrator
I’m thrilled to welcome you to Further Food.
I started Further Food because I believe in the power of food - to nourish, to prevent disease. But... what happens when we get sick with a chronic illness? Or when someone we love gets diagnosed? How can food and diet changes help the healing process? Help better manage symptoms - naturally?
These were the questions I was struggling with when I started Further Food.
Last year, my father was diagnosed with diabetes II. We were shocked because my mother cooks very healthfully. But my dad sneaks in a lot of processed, unhealthy foods while he was on the road, which is much of the time.  Sound familiar?
Around the same time, one of my best friends was struggling with IBS and another was going through a bad Ulcerative Colitis flare. I wanted to help, but didn't know how. So I turned to the internet to do research. But what I found was scattered, disorganized, and often depressing.  I got sucked into these forums, but couldn't easily find the information I was looking for. And that's when I thought  - there must be a better way to help people discover how to use food to combat various aliments...in an easy-to-use, beautiful, and fun way!
And that's how Further Food was born. In my research, I have helped my dad change his diet. He is now 15 lbs lighter, has cut back on processed foods, and decreased his total daily carbs. The journey isn't over, but he's doing so much better! #winningdad. I've showed him Tiffany's inspiring story of how she reversed her diabetes and shared her "Phase I" meal plan with him.  My friend has changed her diet to dramatically to reduce her IBS symptoms, and I have recently introduced her to the FODMAP diet - one that I discovered from the contributors on Further Food!  With my urging, my other friend with Ulcerative Colitis, tried going gluten-free and found that his 'pain-level' dramatically reduced within a week of making the dietary changes!
These powerful experiences, along with the stories I hear daily from Further Food's Health Heroes, inspire me to keep going further.  I am so deeply honored to be spear-heading this important work of using crowd-sourced data to find food-based solutions for a variety of health conditions. I believe in the wisdom of your stories, the strength of our community, and in the power of celebrating food as we get healthy together.
Help us spread the word about what we're doing, because we're just getting started!
 
Bio: I have dedicated my career to building and funding mission driven companies, specifically in the health and wellness space. Further Food is the culmination of my experiences, and reflects my belief that companies should do well and do good. I am also a certified yoga teacher, and love to surf, run, tango, travel and cook. My BA is from Brown University and my MPP from Harvard University. 

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