Let there be PUMPKIN SPICE!
Ingredients
Cake:
- 1.5 c almond flour
- 1/4 c coconut flour
- 1/2 c (1 stick) unsalted butter, softened
- 1/3 c powdered Swerve
- 6 eggs, room temperature
- 8 ounces cream cheese, softened
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp pumpkin spice extract
- 1.5 tsp pumpkin spice seasoning
- 1/2 tsp salt
Swirl layers:
- 1.5 c almond flour
- 1/4 c powdered Swerve
- 2 tsp pumpkin spice seasoning
- 1/4 c unsalted butter (1/2 stick)
Glaze:
- 3 Tbsp powdered Swerve
- 2.5 Tbsp heavy whipping cream
- 1/4 tsp vanilla extract
- 1/4 tsp pumpkin spice extract
Directions
Cake:
- Preheat oven to 375F.
- Cream together Swerve, butter, and cream cheese.
- Add eggs one, at a time and mixing well, and then extracts.
- Sift together flours, baking powder, salt, and seasoning.
- Add half of the flour mixture to the egg mixture and combine. Add remaining flour mixture and combine. Set aside.
Swirl layers:
- Melt butter.
- Sift together flour, Swerve, and seasoning.
- Combine butter and flour mixture into crumbles.
Assembly:
- Grease loaf pan with butter or non-stick spray.
- Pour half of cake batter into pan.
- Top batter with 1/3 of swirl mixture.
- Pour in remaining cake batter.
- Top cake batter with remaining swirl mixture.
- Run a knife through the cake in all directions until you can just start seeing the cake batter poke through the top swirl mixture.
- Bake at 375F for 35 minutes (or until an inserted toothpick comes out clean).
Glaze:
- Combine all ingredients and drizzle over top warm sliced cake.
- Don’t let anyone tell you it’s too early for pumpkin spice.
Nutritional Information (1/16th recipe)
