Cinnamon Cake - Loved it!

A few posts ago, I mentioned how I was having a cake week - it was during my last Master Cleanse, I made a few cakes and put them in the freezer because I was in the mood for baking that week. Well, last Sunday I took out a piece of the cinnamon cake I had made and it was one of the nicest cakes I have ever tasted....

We all enjoyed it - I even kept wondering if it had improved with the freezing process (not likely) but it was so moist, tasty and light.  Well, because of all that - I wanted to recreate it and of course see if I could improve on it. 

You know, make it even better, if that was possible. 

It is a challenge to make these things when I don't use sugar, wheat flour and anything processed - we have become so accustomed to those flavours, we often feel at a loss when trying to find ingredients to use in place of this. 

And for me, it has been over 8 years since I ate sugar, wheat, cows milk, caffeine or many other of these foods - and I still have to stop and think about replacement ingredients for certain foods I want to make. Yet, I know that is also part of the process here, find the old ways some of these recipes were made or come up with new ones.

I am never one to back down from a challenge, so in wanting to improve on an already great recipe for the cinnamon cake I decided what it needed was something like a coffee cake crumble over the top. Only it would be without the sugar....

I went back to the drawing board here and made my cake with the standard fare - 2 duck eggs, 1 cup milk, 3 cups spelt flour, 1/2 cup butter, baking soda etc. But then I added in 1 cup of ground almonds, 1 cup apple butter and extra cinnamon with some of our own honey.

These ingredients were all mixed in a deep bowl to form the cake batter which I then poured into a bundt pan. For the topping, I mixed up 3/4 cup oats, butter, milk, cinnamon and maple syrup in a small bowl. It did not look like quite enough, I could have done with more, but I thought it would give me an idea of how this would taste.

I crumbled the topping mixture over top of the batter and then placed it in a hot oven for about 40 minutes or so. Once it was cool I could not wait to taste how this one turned out - I tried to stick to my original recipe (thank goddess I keep notes!) so I hoped it would be as nice as the last one.

It was better! I loved it. Tonight I made a little icing (didn't need it but what the hell!) from creamed goats cheese and maple syrup to drizzle over each slice. It was delicious - my new favorite recipe, for today anyway!! LOL

April

Cinnamon cake with crumble topping