Cinnamon Coffee Cake

Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the classic breakfast coffeecake made keto.

This is the basic recipe that you can make in just over 30 minutes. Very easy, always a hit and it's nutritious enough to have for breakfast. 

Pre-heat oven to 350 degrees. And Spray a 8 x 8 inch, non-stick cake pan. Optional is to line the bottom of the pan with a piece of parchment. This step is not necessary unless you want to take the whole cake out of the pan to serve on a platter. Just spray the pan well. 

Melt the butter. Gently beat the eggs and add in vanilla and cream. Pour the dry cake mix into a standup mixer or large bowl and make a well. Empty all the wet ingredients into the dry and mix. That's it. 

The cake batter is thick. If mixing by hand you may have to add 1 to 2 T of water. If mixing with a stand up mixer additional water is not necessary since the water will distribute evenly, quickly, before the flour absorbs it all..

 Empty the batter in to your well greased 8 x 8 non-stick pan.

Use the back of a wet spoon to even out the batter. Keep a glass of water close by and continue to wet the spoon until the batter is even and smooth. Sprinkle with walnut pieces or sliced almonds and press into batter.

Bake for approximately 28 minutes, until a toothpick comes out clean.