Cinnamon Streusel Coffee Cake

Team Agni

Cooler temps and slow days are the perfect 'recipe' for fall baking.

This Cinnamon Streusel Coffee Cake featuring Agni's Cinnamon Maca Seasoning provides nourishment and support for the follicular phase.

This super seed and spice blend has a natural sweetness and warmth from cinnamon, cardamom, and nutmeg with the superpower of transforming a simple breakfast or snack into a mouthwatering baked good.

Packed with antioxidants, lignans, zinc, and omega 3s — nutrients that are celebrated for supporting digestion, circulation, better sleep, better periods, menopause relief, postpartum health, and so much more. Eating nutrients in food form improves their bioavailability, and this seasoning makes it easy to access abundant nourishment.

Recipe in collaboration with Ashley Perez, culinary arts graduate, wellness coach, and recipe developer.⁠

Ingredients:

For cake:

1 1/4 c almond flour
1 c oat flour
3 eggs
1/2 c unsweetened applesauce
1/4 c maple syrup
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

For Cinnamon Swirl:

2 tbsp maple syrup
2 tbsp nut butter
2 tbsp Agni Cinnamon Maca Seasoning
1 tsp cinnamon
Splash milk, tea or coffee

For Streusel:

1/4 c rolled oats
1/3 c oat flour
2 tbsp coconut sugar
3 tbsp sprouted buckwheat
2-3 tbsp Agni Cinnamon Maca Seasoning
1/2 tsp cinnamon
2 tbsp butter, cut into small pieces
1 tbsp maple syrup
2-3 tsp pumpkin seed oil, or oil of choice

Method:

Mix the cake ingredients in a large bowl to form a batter.
Add 2/3 batter to a parchment-lined 9 inch round springform pan
Mix the cinnamon swirl ingredients in a small bowl, and spoon 1/2 the mixture over the cake batter.
Repeat with remaining batter and swirl.
Mix the streusel ingredients to combine and distribute over cake
Bake at 350 degrees for 25 minutes or until edges are golden and center is “springy” to touch
Cool completely then remove from pan and drizzle with icing
Store refrigerated