Gingerbread Coffee Cake with Sugar Plum Fairy Glaze

Cake:

• 1 3/4 cups all-purpose flour (flower substitutions work as well)

• 1/2 cup fine almond flour

• 1/2 cup cane sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp ground ginger

• 2 tsp cinnamon

• 3/4 tsp nutmeg

• 1/2 tsp ground cloves

• 1/4 tsp fine kosher salt

• 1/4 cup applesauce (unsweetened)

• 1/4 cup unsulphured molasses

• 2 tbsp melted coconut oil

• 2 eggs (flax eggs work as well)

• 3/4 cup milk

• 2 tsp vanilla extract

• 1 tsp Sugar Plum Fairy Shrub (or shrub flavor of your choice)

Streusel:

• 2/3 cup all-purpose flour

• 2/3 cup finely chopped nuts (we recommend Oregon hazelnuts or pecans)

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• Pinch of salt

• 3 tbsp maple syrup

• 2 tbsp melted coconut oil

Glaze:

• 2 cups powdered sugar

• 3 tablespoons low-fat buttermilk

• 1 teaspoon Sugar Plum Fairy Shrub (or shrub flavor of your choice)

Sprinkle the top of the cake with our botanical dusting sugar for a sweet finish.

Instructions:

Preheat oven to 350˚F and grease or line with parchment a 9x9 pan.

Make the streusel: add flour, pecans, cinnamon, ginger, and salt to a mixing bowl. Stir well, then add maple syrup and coconut oil and stir well to form streusel.

Sift all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt into a large mixing bowl. Stir in the almond flour and sugar.

Whisk together applesauce, molasses, coconut oil, vanilla, and eggs. Add in dry mixture and stir well with a spatula until combined (or use an electric hand mixer to combine). Add in milk and shrub and whisk/beat just until the batter comes together.

Pour batter into pan. Spread evenly, then top with streusel in an even layer.

Bake for 30-32 minutes. Insert a toothpick to test doneness – it should come out clean. Remove from oven and let cool in the pan.

While cooling, whisk together glaze ingredients until smooth. Once cooled, drizzle with glaze, slice and enjoy!