Aerial view of what is pure deliciousness.
Look at that!!! Can't you see the "delicate crumb?"
It's been a while, I know. There's this thing called life, you see. Life included lots and lots of school this semester, but with college physics in the rearview (buh-bye!), I hope to have some more time and energy for creative outlets like baking and writing.
I'm sure you're just so impacted by my return. I'll give you a moment to collect yourself.
Tom and I are both a bit under the weather, which has been AMAZINGLY RAINY!!!! I am exuberant about the rain but less so about our sniffles. And when I am sniffly, I don't usually want to bake anything difficult, but something kept whispering to me while I read Carolyn's cinnamon roll coffee cake post. I could smell it through the screen, and it seemed like I could put it together in the time it takes to brew coffee. The one quirk? Many of her recipes include whey protein.
Whey protein. In baked goods. What?
At first, I scrunched my nose in suspicion. I mean, I love a good isopure shake after a workout... but protein powder in baked goods? Reeeeaaaallly?
But think about it. Gluten is a protein. It is the gooey goodness that makes baked goods and pasta tender and chewy. It's not too much of a stretch to think that whey protein would have similar properties. Perhaps, then, whey protein is not just for meatheads but also for bakers. With that conviction, I whipped up this coffee cake in no time. And oh. my. gosh. It was perhaps the best coffee cake I have EVER had. It rose well and was super moist throughout. I think I have found my new base recipe for cupcakes!
The recipe creation is absolutely Carolyn's, but I'm a lazy pants and skipped a few steps. I also don't have Swerve in the budget right now, so I subbed in generic splenda from kroger to the level of sweetness I prefer. I'm sure hers was better, but, again, lazy pants. Here's what I did.
3 cups almond meal or flour. (I used half of each; Trader Joe's meal is a bit cheaper than almond flour)
1/4 c whey protein
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 T cinnamon (always good to have it everywhere!)
1/3 c splenda
1/2 c butter, melted
1 tsp vanilla
3 large eggs
1/2 c almond milk
1) Combine 1st group ingredients in one bowl.
2) Blend second group ingredients in another bowl.
3) Add 1st group to second group in 2 batches, mixing along the way.
4) Pour 1/2 batter into greased 8X8. Sprinkle a layer of cinnamon. Pour remaining batter. Sprinkle layer of cinnamon.
5) Bake at 325 for 35 minutes.
If you want icing.... melt 3 T cream cheese and mix with 1 packet truvia and 1 T cream.
Nutrition info based on 16 pieces, icing included.