Snickerdoodle Coffee Cake
Ingredients
- Nonstick cooking spray
- 1½ cups / 130 g oat flour
- 3 scoops Snickerdoodle Shakeology
- ¼ cup / 35 g coconut sugar, divided use
- 1½ tsp. baking powder
- 2 tsp. ground cinnamon, divided use
- 2 cups / 450 g reduced-fat cottage cheese
- 4 large eggs
- 1 tsp. pure vanilla extract
- ¼ cup / 20 g dry rolled oats
- 3 Tbsp. unsalted pecans, chopped
Instructions
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Preheat oven to 350° F (180 °C).
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Lightly coat an 8 x 8-inch (20 x 20-cm) baking dish with spray; set aside.
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Add flour, Shakeology, 2 Tbsp. sugar, baking powder, and 1 tsp. cinnamon to a medium mixing bowl; stir to combine.
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Add cottage cheese, eggs, and extract to a blender; cover. Blend until smooth.
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Pour cheese mixture into flour mixture; mix until a thick batter forms.
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Pour batter into prepared baking dish; use a spatula to spread evenly into corners.
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Add oats, pecans, remaining 2 Tbsp. sugar, and remaining 1 tsp. cinnamon to a small mixing bowl; stir to combine. Sprinkle evenly over batter.
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Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Let cool for 5 minutes. Slice into 6 equal pieces.
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Refrigerate leftover coffee cake in an airtight container for up to four days or freeze for up to 1 month. Heat gently before serving, if desired.
Recipe Notes
Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 12 g, Added Sugar 9 g