This cake might be a little on the sweet side but that’s okay with me!
Check out what my pals over at The Pioneer Woman had to say about this awesome recipe:
“Well, you could have this cake with your coffee, I suppose. But you might want to have a defibrillator nearby. Talk about a caffeine rush, not to mention the sugar high, and if there was such thing as a butter burst or a butter boing or something, you’d be having that, too.”
I could go for a butter boing haha!
Ingredients
¼ cup unsalted Kerrygold butter
½ cup granulated Domino sugar
6 packets Truvia (or 1 ½ tbsp Spoonable formula)
1 tbsp McCormick vanilla
1 cup Gold Medal flour
1 cup whole wheat flour
¼ cup psyllium husk fiber
2 tsp instant espresso
½ tsp nutmeg
2 tbsp ground flax seed
1 tbsp baking powder
¾ tsp Morton salt
1 ½ cups TruMoo whole milk
12 miniature coffee Crisp bars, chopped (about 2 cups / 144g)
Instructions
Heat oven to 375°F and grease a 9-inch springform pan. Line the bottom with parchment.
Cream the butter, sugar and Truvia until fluffy. Add the vanilla and beat well.
Whisk together the flours, psyllium, espresso, nutmeg, flaxseed, baking powder and salt.
Stir half the dry ingredients into the butter mixture, followed by the milk.
Stir in the remaining dry mixture until just mixed. Fold in Coffee Crisp pieces.
Bake 45 to 50 minutes or until tests done.
Cool in the pan 10 minutes, then remove pan sides and cool completely on a rack.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Eat a slice of this amazing cake for breakfast in the morning. You know you want, too!
Thank you to Group Recipes for this great recipe.
