This is just one of many ways you could use my Individual Vanilla Cake recipe. You could even take a bit of chopped nuts and cinnamon and add to the bottom of the cake pan before filling with batter and bake some nuts right on the very crown of your coffee cake! But my husband doesn’t like nuts, so mine are baked sans nuts. This is not suitable until you get to the grains rung of OWL. Please bear in mind the nutritional info below does NOT include any nuts you add.
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1 recipe Individual Vanilla Cakes
1/4 tsp. ground cinnamon
1 T. butter
1 T. erythritol or your favorite sweetener
DIRECTIONS: Preheat oven to 350º and grease pans. Make Vanilla cakes per recipe instructions. If you want to add chopped nuts, I would recommend adding them to the bottom of your pans before filling with batter to bake. That way the nuts will be cooked right on top of the cake itself! When cakes have cooled just enough to remove from pans (mine are non-stick, so that’s just a few minutes), place on serving dish. Slice laterally and spread ½ T. butter on each. Replace top half of cake and top with remaining ½ T. butter (it will melt from the heat). Mix erythritol and cinnamon and sprinkle on top. Serve warm with coffee or tea.
NUTRITIONAL INFO: Makes two individual coffeecakes, each contains:
26.8 g fat
17.2 g carbs, 10.7 g fiber, 6.4 NET CARBS
17.5 g protein
551 mg sodium