Thank you so much to Silk for sponsoring this post! As always, all opinions are my own.
These past few weeks we have been so off schedule, it’s been driving me bonkers.
When we went out of town for vacation I tried my hardest to keep to our regular routine, but it was totally inevitable that that wouldn’t work out. And then by the time we got back home I had one sick kid after another, which meant going to bed late and waking up early (and also, waking up at all hours in between).
Really, at this point, all I want to do is have one regular morning, sipping coffee on my front porch, feet kicked up and working on my own schedule.
Now we’re back home, everyone is healthy and happy, and the weather has cooled down, and I finally got my perfect morning! Like all good celebrations, this one involved cake.
This coffee cake isn’t just your regular ol’ coffee cake. It’s a sweet, marbled concoction, sweetened with Silk® Vanilla Almond Creamer and topped with a sweet batter made of coffee flour. So it’s literally a coffee & cream cake! And it’s the perfect treat to enjoy with your morning coffee.
I’m one of those girls who can’t drink black coffee, so I’m a big fan of creamer. I use Silk products all of the time and I think that they’re a great brand (in fact, I’ve written about them quite a few times in the past) so I love being able to use their creamers every morning! Silk Vanilla Almond Creamer brings nutty flavor, a hint of vanilla and subtle sweetness.
- Absolutely no cholesterol or saturated fat
- Free of dairy, lactose, gluten, casein, egg, peanut and MSG
- Verified by the Non-GMO Project’s product verification program
- No artificial colors, flavors or funny business
But putting cream in your coffee isn’t really anything new, so I put together this recipe that uses Vanilla Silk Almond Creamer to keep the batter moist and full of flavor.
The topping for the batter is literally made up of coffee flour, this cool new ingredient I found. Combined with brown sugar, it gives your coffee cake a rich flavor and a tiny bit of caffeine! But don’t worry if you don’t have this in your arsenal, you can easily make the coffee cake without it and it’s still delicious.
Let’s hear from you! Do you take coffee in your cream, like me? What’s your favorite flavor of creamer?