SOUR CREAM COFFEE CAKE WITH
BROWNED BUTTER GLAZE

Print

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.