Home » SOUR CREAM COFFEE CAKE WITHBROWNED BUTTER GLAZE

SOUR CREAM COFFEE CAKE WITH
BROWNED BUTTER GLAZE

A perfectly delicious snack to enjoy throughout the day. Have with a coffee or tea.

Details

Servings

14 servings

Prep time

15 minutes

Cooking time

45 minutes

Calories

192 kcal

Ingredients

  • FOR THE CAKE BATTER
  • 1 cup coconut flour, or 4 cups blanched almond flour

  • 1 tbsp ground cinnamon

  • 2 tsp baking powder

  • 1 tsp fine sea salt

  • ¾ cup (1½ sticks) unsalted butter or coconut oil, softened

  • 1½ cups Swerve confectioners’- style sweetener or equivalent amount of liquid or powdered
    sweetener

  • 1½ tsp vanilla extract

  • 8 large eggs (4 eggs if using almond flour)

  • 1½ cups sour cream

  • FOR THE CINNAMON FILLING
  • ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • 6 tbsp (¾ stick) melted unsalted butter or coconut oil

  • 1 tbsp ground cinnamon

  • 1 tsp vanilla extract

  • FOR THE BROWNED BUTTER GLAZE
  • ¾ cup (1½ sticks) unsalted butter or coconut oil

  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • FOR THE CREAM CHEESE GLAZE
  • 1 (227g/8oz) package cream cheese, softened

  • ¼ cup unsweetened cashew milk

  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract

  • Chopped nuts of choice, for garnish (optional)

Directions

  • Preheat the oven to 180°C/350°F. Grease a 9-cup Bundt pan.
  • In a medium-sized mixing bowl, combine the coconut flour, cinnamon, baking powder, and salt; set aside. Using a hand mixer, beat the softened butter, sweetener, and vanilla until light and fluffy in a large mixing bowl. Beat the eggs in one at a time for at least 1 minute after each addition. Alternately add the flour mixture and sour cream. Half of the batter should be poured into the
    prepared pan.
  • To make the cinnamon filling, combine the sweetener, melted butter, cinnamon, and vanilla in a small mixing bowl. Pour the filling evenly over the batter in the pan, swirling it in with a knife. Pour the remaining batter into the pan.
  • Bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow it to cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
  • In the meantime, prepare the browned butter glaze:
    Cook, whisking constantly, until brown (but not black!) flecks appear in the butter in a saucepan over mediumhigh heat. Continue heating and whisking; the butter will froth and then settle. Take the pan off the heat. (If using coconut oil, simply melt the oil in the pan.) Whisk in the sweetener until smooth. Place in the refrigerator for 5 to 8 minutes to cool.
  • Once the browned butter glaze has cooled and thickened slightly, pour it over the cooled cake and
    place it in the refrigerator for about 8 minutes to set the glaze.
  • In the meantime, prepare the cream cheese glaze: In a medium-sized mixing bowl, combine the softened cream cheese, cashew milk, and sweetener with a hand mixer.
    Stir in the vanilla extract; taste and adjust the sweetness as needed.
  • Remove the cake from the refrigerator. Drizzle the cream cheese glaze over the cake and, if desired, garnish with chopped nuts. Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition Facts

14 servings per container


  • Amount Per ServingCalories192
  • % Daily Value *
  • Total Fat 11.8g 19%
    • Saturated Fat 6.8g 34%
  • Sodium 145mg 7%
  • Total Carbohydrate 19.2g 7%
    • Sugars 13.9g
  • Protein 3.8g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Leave a Comment

    Your email address will not be published.

    *