This cake might be a little on the sweet side but that’s okay with me! Generally, anything with coffee in it is right up my alley. I love me some good old Joe. This coffee cake is different than traditional coffee cakes because it contains coffee crisp bars. You can find them in your grocer’s snack food section. They are delightful little wafer cookies and they make this cake deliciously epic. Just wait and see!
I could go for a slice of this cake right now!
¼ cup unsalted Kerrygold butter
½ cup granulated Domino sugar
6 packets Truvia (or 1 ½ tbsp Spoonable formula)
1 tbsp McCormick vanilla
1 cup Gold Medal flour
1 cup whole wheat flour
¼ cup psyllium husk fiber
2 tsp instant espresso
½ tsp nutmeg
2 tbsp ground flax seed
1 tbsp baking powder
¾ tsp Morton salt
1 ½ cups whole milk
12 miniature coffee Crisp bars, chopped (about 2 cups / 144g)
Heat oven to 375°F and grease a 9-inch springform pan. Line the bottom with parchment.
Cream the butter, sugar, and Truvia until fluffy. Add the vanilla and beat well.
Whisk together the flours, psyllium, espresso, nutmeg, flaxseed, baking powder and salt.
Stir half the dry ingredients into the butter mixture, followed by the milk.
Stir in the remaining dry mixture until just mixed. Fold in Coffee Crisp pieces.
Bake 45 to 50 minutes or until tests done.
Cool in the pan 10 minutes, then remove pan sides and cool completely on a rack.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Eat a slice of this amazing cake for breakfast in the morning. You know you want, too!
Thank you Twin Dragonfly Designs for this great photo.